Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Antioxidant Characteristics and Preparation of Chocolate Added with Sochungryong-Tang (Oriental Medicinal Plants Extract)

소청룡탕 한약 농축분말을 첨가한 초콜릿의 제조 및 산화방지 특성

  • Yoo, Kyung-Mi (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) ;
  • Lee, Ki-Won (Department of Food Science and Technology, Seoul National University) ;
  • Moon, Bo-Kyung (Department of Food and Nutrition, Chung-Ang University) ;
  • Hwang, In-Kyeong (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
  • 유경미 (서울대학교 식품영양학과 생활과학연구소) ;
  • 이기원 (서울대학교 식품공학과) ;
  • 문보경 (중앙대학교 식품영양학과) ;
  • 황인경 (서울대학교 식품영양학과 생활과학연구소)
  • Published : 2005.10.31
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Abstract

The purpose of this study was to investigate the effects of oriental medicinal plant extracts added to chocolates on the moisture content, color, radical scavenging activity and sensory characteristics. The oriental medicinal plant extracts were added at a weight percentage of 0, 4 and 8%. As the ratio of the extracts in the chocolates increased, the moisture content, color, and radical scavenging activity increased. In sensory evaluation, significant differences (p<0.05) were shown in taste, bitterness, and overall acceptability depending on the addition of oriental medicinal plant extracts but there were no significant differences in chocolate aroma and texture.

Keywords

References

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