Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder

버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말을 첨가한 초콜릿의 항산화 활성 및 품질특성

  • Yoon, Mi-Hyang (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Hwang, Hye-Rim (Dept. of Food and Nutrition, Chungnam National University) ;
  • Jo, Ji-Eun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Mi-Seon (Dept. of Food and Nutrition, Chungnam National University) ;
  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
  • 윤미향 (충남대학교 식품영양학과) ;
  • 김경희 (충남대학교 식품영양학과) ;
  • 황혜림 (충남대학교 식품영양학과) ;
  • 조지은 (충남대학교 식품영양학과) ;
  • 김미선 (충남대학교 식품영양학과) ;
  • 육홍선 (충남대학교 식품영양학과)
  • Published : 2009.11.30
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Abstract

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.

버찌를 이용한 가공식품개발을 위해 버찌분말을 첨가(0, 3, 6, 9%)한 다크 및 화이트 초콜릿을 제조하여 품질특성을 알아보았다. 초콜릿의 수분함량은 버찌분말을 첨가할수록 증가하였으나, 반대로 pH값은 버찌분말을 첨가할수록 감소하는 것으로 나타났다. 초콜릿의 색도는 화이트 초콜릿의 b(yellowness)값을 제외하고는 L(lightness), a(redness), b값 모두 감소하는 것으로 나타났다. 초콜릿의 경도는 버찌 첨가량이 증가할수록 낮아졌다. 총 페놀 함량 및 DPPH 라디칼 소거능은 버찌분말의 첨가량이 높아질수록 증가되는 경향을 보였다. 초콜릿의 관능적 특성은 색, 냄새, 맛, 딱딱함, 달콤함, 조직감, 전체적인 기호도면에서 버찌분말 3% 첨가군의 선호도가 가장 좋아 버찌 초콜릿의 개발 가능성이 있는 것으로 확인되었다.

Keywords

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