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Effect on the total antioxidant capacity of substituting water with rooibos herbal teas in popular soup recipes
Author(s)
Otty, Caralyn May
Date Issued
2010
Type
Thesis
Publisher
Cape Peninsula University of Technology
Abstract
Oxidative stress had been linked to the development of certain chronic diseases, but can be
delayed or prevented by the consumption of dietary antioxidants. Fruits, vegetables, wholegrains
and beverages, such as, teas are the major dietary antioxidant contributors. The majority of
South Africans do not consume adequate daily servings of fruits and vegetables, neither
sufficient minimally processed grains nor wholegrains. One way to incorporate antioxidants in
the South African diet is by adding antioxidant-rich foods or beverages to recipes as ingredients.
The objective of this study was to determine the effect on the total antioxidant capacity (TAC) of
substituting water with rooibos herbal tea in soup recipe formulations. Rooibos is a proudly
South African beverage rich in antioxidants. Soup is a readily available and relatively
inexpensive meal item regularly consumed during the winter months in South Africa. Three
popularly consumed soups in the City of Cape Town Metropolitan Municipality namely chunky
vegetable, butternut and chicken noodle were selected for the experimental study.
The water in each of the soup recipe formulations (control) was substituted with fermented and
unfermented / “green” rooibos (experimental recipe formulations). The study was of comparative
nature as the results (i.e. the TAC as the factor investigated) of three different soup recipe
formulations on fluid manipulations of each (with fermented and unfermented rooibos) was
compared to the control soup recipe formulations of each (no fluid manipulation). The results
(i.e. the TAC) of the three prepared control and experimental soup recipe formulations were also
compared to that of the raw soup mixtures of each of the soup recipe formulations to determine
the effect of thermal processing on each.
The main variable identified in the preparation of the soup recipe formulations that may impact
the TAC (the dependent variable) and needed to be controlled was the heat application. Other
variables that may influence the results were the soup recipe formulation ingredients, the prepreparation
of the raw ingredients, the standing time of ingredients before use and the
equipment used. Before determination of the heat applications and the fixed time allocations of
the soup recipe formulations to ensure recipe standardisation, the pre-preparation procedures of
the raw recipe ingredients were also standardised.
delayed or prevented by the consumption of dietary antioxidants. Fruits, vegetables, wholegrains
and beverages, such as, teas are the major dietary antioxidant contributors. The majority of
South Africans do not consume adequate daily servings of fruits and vegetables, neither
sufficient minimally processed grains nor wholegrains. One way to incorporate antioxidants in
the South African diet is by adding antioxidant-rich foods or beverages to recipes as ingredients.
The objective of this study was to determine the effect on the total antioxidant capacity (TAC) of
substituting water with rooibos herbal tea in soup recipe formulations. Rooibos is a proudly
South African beverage rich in antioxidants. Soup is a readily available and relatively
inexpensive meal item regularly consumed during the winter months in South Africa. Three
popularly consumed soups in the City of Cape Town Metropolitan Municipality namely chunky
vegetable, butternut and chicken noodle were selected for the experimental study.
The water in each of the soup recipe formulations (control) was substituted with fermented and
unfermented / “green” rooibos (experimental recipe formulations). The study was of comparative
nature as the results (i.e. the TAC as the factor investigated) of three different soup recipe
formulations on fluid manipulations of each (with fermented and unfermented rooibos) was
compared to the control soup recipe formulations of each (no fluid manipulation). The results
(i.e. the TAC) of the three prepared control and experimental soup recipe formulations were also
compared to that of the raw soup mixtures of each of the soup recipe formulations to determine
the effect of thermal processing on each.
The main variable identified in the preparation of the soup recipe formulations that may impact
the TAC (the dependent variable) and needed to be controlled was the heat application. Other
variables that may influence the results were the soup recipe formulation ingredients, the prepreparation
of the raw ingredients, the standing time of ingredients before use and the
equipment used. Before determination of the heat applications and the fixed time allocations of
the soup recipe formulations to ensure recipe standardisation, the pre-preparation procedures of
the raw recipe ingredients were also standardised.
Additional information
Thesis (MTech (Food and Nutrition))--Cape Peninsula University of Technology, 2010
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