Akademik Veri Yönetim Sistemi
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, cilt.15, sa.2, ss.111-118, 2009 (SCI-Expanded)
An optimized formulation was developed for the preparation of an 'ice-sage tea' which might be considered to be a new healthy functional product and designed as an alternative to other cold-served drinks in the market. A central composite design was used for modeling of the experiment with two independent variables (extraction time and blending ratios of two different sage varieties: Salvia officinalis (SO) and Salvia sclarea (SC)). Flavor profile of this novel product was developed using descriptive sensory analysis techniques; consumer acceptability of the product was also tested. Blending SO with SC was expected to increase the positive health effects of this novel product, while there was a limit for its concentration at increased extraction times. According to the evaluation of experienced panelists, blending common sage SO with SC did not reduce the overall likeability of this novel product at low extraction times. Statistically, just two models for astringency and overall impression were found to be acceptable by taking into consideration their regression coefficient and probability values. On the other hand, consumer test results showed that the samples prepared by blending SO with SC up to 25% might increase the likeability scores of the product when compared to the product without SC.