The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Value-Added Chocolate with Korean Red Peppers (Capsicum annuum L.) and Evaluation of Their Physiological Properties

기능성 고추 초콜릿 개발 및 생리활성 특성 분석

  • Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College)
  • 유경미 (숭의여자대학교 식품영양과)
  • Received : 2014.08.01
  • Accepted : 2014.08.14
  • Published : 2014.08.30
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Abstract

This study was conducted to investigate the effect of Korean red pepper extracts on physiological and sensory characteristics. The Korean red pepper extracts were added to chocolate at weight percentages of 0, 2, 4, and 6%. The sensory characteristics made with various Korean red pepper concentrations of the additives were measured as follows: color values (L-value, redness, and yellowness), total phenol, total capsaicinoid, total carotenoid, and ABTS radical scavenging activity. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in taste, spiciness, and overall acceptability depending on the addition of pepper extracts. However, there were no significant differences in the properties of aroma and bitterness for chocolate.

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