Table 1.
pH, turbidity and total sugar contents of burdock tea treated by steaming, drying, roasting methods

Processing conditions1) pH Turbidity (NTU) Total sugar contents
HDR 5.69±0.012)c3) 0.70±0.17c 93.13±0.29b
SHD 5.94±0.01a 2.17±0.12a 75.43±0.80c
SHDR 5.75±0.01b 1.13±0.15b 138.47±0.69a
Abbreviation: HDR; Hot air drying and roasting, SHD; Steaming and hot air drying, SHDR; steaming and hot air drying and roasting
Values are means ± standard deviations of triplicate determinations
Different superscripts within a column (a-c) indicate significant differences (p<0.05).