The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physiological and Sensory Characteristics of Chocolate with Cinnamomi ramulus and Glycyrrhiza glabra L.

계피 및 감초를 첨가한 초콜릿의 생리활성 및 관능적 특성

  • Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College)
  • 유경미 (숭의여자대학교 식품영양과)
  • Received : 2012.09.10
  • Accepted : 2012.09.18
  • Published : 2012.09.30
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Abstract

This study was conducted investigate the effect of medicinal plant extracts on physiological and sensory characteristics. The medicinal plant extracts were added to chocolate at a weight percentage of 0, 3 and 6%. Color values(L-value, redness, and yellowness), total flavonoids, DPPH radical scavenging activity, and sensory characteristics made with varying various medicinal plants concentrations of the additives were measured. In sensory evaluation, significant differences(p<0.05 and p<0.01) were shown in taste, texture, and overall acceptability depending on the addition of plant extracts, but there were no significant differences in chocolate aroma and bitterness properties.

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