잎채소 분말을 첨가한 초콜릿의 품질특성 및 항산화 활성Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder
- Other Titles
- Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder
- Authors
- 오현빈; 송가영; 장양양; 정기영; 신소연; 김영순
- Issue Date
- 2017
- Publisher
- 한국식품조리과학회
- Keywords
- antioxidant activity; chocolate; leaf powder; quality property; sensory evaluation
- Citation
- 한국식품조리과학회지, v.33, no.3, pp.247 - 255
- Indexed
- KCI
- Journal Title
- 한국식품조리과학회지
- Volume
- 33
- Number
- 3
- Start Page
- 247
- End Page
- 255
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/85356
- DOI
- 10.9724/kfcs.2017.33.3.247
- ISSN
- 2287-1780
- Abstract
- Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ΔE value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.
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Collections - College of Health Sciences > School of Biosystems and Biomedical Sciences > 1. Journal Articles
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