Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Processing Optimization and Antioxidant Activity of Chocolate Added with Mulberry

오디 초콜릿의 제조 최적화 및 항산화 활성

  • Park, So-Yeon (Department of Food & Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food & Nutrition, Sookmyung Women's University)
  • 박소연 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Received : 2011.01.18
  • Accepted : 2011.03.17
  • Published : 2011.06.30
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Abstract

The purpose of this study was to determine the optimal mixing conditions for two different amounts of added mulberry powder and fresh cream to prepare functional chocolate with added mulberry powder. The experiment was designed according to the central composite response surface design, which showed 10 experimental points, and included two replicates for mulberry powder and fresh cream. The physiochemical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. The results of the physiochemical and mechanical analyses of each sample, including pH, moisture content, total phenolic content, DPPH free radical scavenging activity, color L, color b, hardness, gumminess, and cohesiveness showed significant differences. The sensory characteristics of the samples tested were significantly different in flavor, texture, sourness, bitterness, and overall acceptability. The optimum formulation calculated by numerical and graphical methods was 25.76 g mulberry powder and 72.21 g fresh cream.

본 연구는 뛰어난 생리활성을 기능을 가지고 있는 오디 품종 중 선호도가 높은 청일뽕(Morus alba L)을 이용하여 초콜릿을 개발하고자 오디분말을 첨가한 초콜릿의 품질특성 분석과 관능적 최적화의 결과를 기초로 오디 초콜릿의 최적 제조조건을 산출하였다. 또한 산출된 최적조건으로 제조한 최적화된 오디 초콜릿과 오디분말을 첨가하지 않은 대조구 초콜릿 각각의 이화학적 특성, 기계적 특성 및 관능적 특성의 분석을 통해 기능성 초콜릿으로서 오디 초콜릿의 가능성을 제고해보고자 하였다. 오디 초콜릿의 이화학적 검사를 측정한 결과 pH(p<0.001), 수분함량(p<0.01), 총 페놀 함량(p<0.05), DPPH 자유 라디칼 소거능(p<0.05) 항목에서 모델의 적합성이 인정되었다. 기계적 측정검사 결과 적색도, 황색도(p<0.05), 경도(p<0.05), 검성(p<0.01), 응집성, 점도(p<0.05) 항목에서 모델의 적합성이 인정되었다. 오디초콜릿의 관능검사 결과 향(p<0.05), 조직감(p<0.01), 신맛(p<0.05), 쓴맛(p<0.05), 전반적인 기호도(p<0.01)에서 모델의 적합성이 인정되었다. 오디 초콜릿의 최적화는 독립변수인 오디분말과 생크림의 범위 내에서 관능검사 항목 중 유의적인 결과만 최대로 설정하여 모델화에 의해 결정된 반응식을 이용하여 만족하는 수치점(numerical point)을 예측한 결과 오디분말은 25.76 g, 생크림은 72.21 g이 오디 초콜릿의 최적배합비율로 결정되었다. 오디 분말이 첨가되지 않은 대조구와 최적구의 일반성분을 비교한 결과 최적구가 대조구보다 수분, 조단백, 조섬유, 조회분이 증가하였고, 조지방은 감소하였다. 이화학적 특성, 기계적 특성 및 관능적 특성을 비교한 결과 pH, 당도, 총 페놀 함량, DPPH 자유 라디칼 소거능, 적색도, 황색도, 경도, 검성, 응집성, 색, 조직감, 신맛, 전반적인 기호도 항목에서 유의적인 차이를 나타내었다. 이상의 결과로 오디분말을 첨가한 초콜릿이 영양학적, 기능적, 품질 및 관능적 측면에서 충분한 경쟁력이 있을 것으로 생각되며 오디분말을 첨가한 초콜릿을 제품화한다면 초콜릿이 단순한 기호식품이 아닌 건강한 기호식품으로서 대중들에게 알릴 수 있는 계기가 될 수 있을 것으로 사료된다.

Keywords

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