Abstract
Jerusalem artichoke tubers contain a functional ingredient called inulin. Processed foods, such as tea made by roasting these tubers, have been developed. In this study, we evaluated the color, inulin content, and taste quality of tea made from roasted Jerusalem artichoke tubers that were steeped at different temperatures and time periods and examined the conditions at which there was high palatability and inulin content. On increasing the steeping temperature and time period, the tea became darker and the inulin content increased. Regarding taste quality, the umami taste increased to such an extent that humans could distinguish the difference in taste with the increase in steeping time, while the changes in the bitter and astringent tastes were small. In the sensory evaluation, no difference in taste was observed in each condition. The results indicated that steeping tea in hot water for 2 min or longer or steeping it in cold water for 2 h or longer would produce a generally preferred tea color and high inulin content.
https://ror.org/04f4wg107 
