Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Development and Characterization of Peach Powder-added Chocolate and Chocolate-covered Freeze-dried Peach Snack

복숭아 분말 첨가 초콜릿과 초콜릿 코팅 복숭아 스낵의 제조 및 품질 특성

  • Jung, Kyung-Mi (Cheongdo Peach Experiment Station, GyeongSangBuk-Do Agricultural Technology Administration) ;
  • Park, Sung-Gi (Sungsuwolvillage (Social Enterprise)) ;
  • Lee, Youngsuk (School of Food Science of Biotechnology, Kyungpook National University) ;
  • Kim, Soo Rin (School of Food Science of Biotechnology, Kyungpook National University)
  • 정경미 (경상북도농업기술원 청도복숭아연구소) ;
  • 박성기 (성수월마을) ;
  • 이영석 (경북대학교 식품공학부) ;
  • 김수린 (경북대학교 식품공학부)
  • Received : 2017.08.18
  • Accepted : 2017.10.10
  • Published : 2017.10.31
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Abstract

In this study, peach powder-added chocolate and chocolate-covered freeze-dried peach snack were developed, and their physicochemical and bioactive properties were characterized. To make the chocolate, 0~15% of peach powders made of Fantasia cultivar were used. To make freeze-dried peach snack, three types of peach cultivars were tested: Mihwang, Kanoiwa Hakuto, andFantasia. In the case of chocolate, sugar content increased and pH decreased as peach powder content increased. Upon 15% peach powder addition, chocolate showed significant increase in flavonoid content and reducing power. In the case of freeze-dried peach snack, phenol content and antioxidant activity were significantly high in the Mihwang cultivar among the three types of peach cultivars tested. These results can be applied to the development of new food products using peach while maintaining its original physicochemical and bioactive properties.

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References

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