Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Antioxidant Activities of Chocolate Added with Mulberry Pomace

오디박 분말 첨가 초콜릿의 품질 특성 및 항산화성

  • Hwang, Mee-Hyun (Department of Food & Nutrition, Chungnam National University) ;
  • Jeon, Hye-Lyun (Department of Food & Nutrition, Chungnam National University) ;
  • Kim, Hyung-Don (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Lee, Sang-Won (Department of Herbal Crop Research, NIHHS, RDA) ;
  • Kim, Mee-Ree (Department of Food & Nutrition, Chungnam National University)
  • 황미현 (충남대학교 식품영양학과) ;
  • 전혜련 (충남대학교 식품영양학과) ;
  • 김형돈 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 이상원 (농촌진흥청 국립원예특작과학원 인삼특작부) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2012.08.31
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Abstract

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.

Keywords

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