Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016. / Background: The different types and forms of rooibos and the ways in which it is prepared and
flavoured for consumption influences its total polyphenol content and total antioxidant capacity
(TAC) and hence depends on its consumer practices.
Design: Phase 1 of the study entailed the selection and preparation of different rooibos types
and forms; rooibos brewed for different times; and with different household and commercially
added flavourings to determine the total polyphenol content, TAC, flavonol and flavanol content;
and subsequent identification of the optimal cup of rooibos based on the first two biochemical
parameters. For Phase 2 a questionnaire was used to obtain information on the profile of the
adult rooibos herbal tea consumer, as well as of those consuming the optimal cup of rooibos.
Results: The following prepared rooibos samples delivered the higher biochemical parameter
content: green / unfermented (type representative); green / unfermented leaves and powdered
extract (form representatives); that brewed for 10 minutes or longer; and those with added
honey. The optimal cup of rooibos was identified as the one brewed for 10 minutes or longer.
The older respondents and those with a lower level of education consumed a higher daily
amount of rooibos (p < 0.05) and those who brewed rooibos in a teapot consumed the optimal
cup (p < 0.05). However, very few respondents consumed the advised number of cups per day
(< 1%) and the identified optimal cup (15.9%).
Conclusions: Rooibos consumers in this study did not consume it in sufficient amounts and did
not brew it for long enough to fully gain from its attributed health benefits.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:cput/oai:localhost:20.500.11838/2476 |
| Date | January 2016 |
| Creators | Piek, Hannelise |
| Contributors | Venter, I, Marnewick, JL, Venter, I, Marnewick, JL |
| Publisher | Cape Peninsula University of Technology |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Thesis |
| Rights | http://creativecommons.org/licenses/by-nc-sa/3.0/za/ |
Page generated in 0.0022 seconds