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Bioactive and sensorial characteristics of the milk based herbal (Rumex crispus L.) tea: multi-criteria decision making approach
- Dogan, Mahmut, Aslan, Duygu, Ozgur, Aylin
- Journal of food measurement & characterization 2018 v.12 no.1 pp. 535-544
- Rumex crispus, antioxidants, autumn, bioactive properties, boiling, consumer preferences, herbal tea, inhibitory concentration 50, milk, multi-criteria decision making, phenolic compounds, seeds, sensory properties, winter
- There are different herbal teas in the world, however always new and functional herbal teas are presented to consumer preference. The seeds of Rumex crispus L., also known as ‘kalmuk’ or ‘kalmek’ are infused by boiling water and filtrated and mixed boiled milk. Generally it is consumed in autumn and winter season. The consumption of this herbal tea could offer some beneficial influence as it contains antioxidant substances and phenolics which is associated with the health effects. In the present study, milk was incorporated with the Rumex crispus L. extract at different concentrations and some physicochemical, bioactive and sensory properties of samples were investigated by using multi-criteria decision making techniques. The technique for order preference by similarity to ideal solution (TOPSIS) approach and simple additive weighting (SAW) approach were used for the determination of the optimum sensory and bioactive characteristics of the products. The total phenolic content of the extract of R. crispus L. seeds was found as 31.82 ± 1.6 mg GAE/g. The highest IC₅₀ value was observed in sample containing 70% milk and the lowest was observed in extract of R. crispus L. According to the results of SAW and TOPSIS methods, the samples coded as S5 and S6 were the best samples based on the sensory and bioactive properties.