Proceedings of the Korean Society of Crop Science Conference (한국작물학회:학술대회논문집)
- 2017.06a
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- Pages.257-257
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- 2017
Evaluating physiological properties of oat- chocolate containing natural antioxidants
- Lee, In-Sok (Division of Agro-food Development, Jeollabuk-do Agricultural Research & Extention Services) ;
- Song, Young-Eun (Division of Agro-food Development, Jeollabuk-do Agricultural Research & Extention Services) ;
- Song, Eun-Ju (Division of Agro-food Development, Jeollabuk-do Agricultural Research & Extention Services) ;
- Choi, So-Ra (Division of Agro-food Development, Jeollabuk-do Agricultural Research & Extention Services) ;
- Lee, Ki-Kwon (Division of Agro-food Development, Jeollabuk-do Agricultural Research & Extention Services)
- Published : 2017.06.04
Abstract
Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of