루바브(Rheum palmatum L.) 분말과 추출물을 첨가한 초콜릿의 품질 특성 및 항산화 활성

초록

The purpose of this study is the development of chocolates with rhubarb powder and rhubarb extract, and determination of their quality characteristics. Each rhubarb powder and extract were added to chocolate at the level of 0%, 1%, 2%, and 3%. The effect of both rhubarb powder and extract addition on physicochemical, antioxidant and sensory properties of chocolate were significant (p<0.05). The moisture content was lowest at control and the pH value was significantly low with the addition of rhubarb power, but the pH value increased significantly with the addition of rhubarb extracts (p<0.05). The total acidity also showed a similar tendency to the pH results. The L-value, a-value, and b-value were the highest at control. The hardness was the highest in the 3% rhubarb powder added chocolate, and the lowest in the 3% rhubarb extract added chocolate. The viscosity of the powder added group was higher than that of control. Total polyphenol content and total flavonoids content were improved by the addition of 2% or more of powder and extract, respectively. The ABTS IC50 value was the highest at control. All addition group had higher Tpeak and Tindex than that of control but had lower △HM. In sensory evaluation, while there was no significant difference in appearance, there were significant differences in odor, mouthfeel, sourness, sweetness and overall acceptability. In conclusion, rhubarb extract and powder enriched the chocolate function could and was suggested for the development of functional dessert.

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