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

  • 제22권4호
  • /
  • Pages.535-542
  • /
  • 2012
  • /
  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

숙지황 농축액 첨가 초콜릿의 품질 특성 및 항산화성

Quality Characteristics and Antioxidant Activity of Chocolate Added with Rehmannia Radix Preparata Concentrate

  • 김초롱 (충남대학교 식품영양학과) ;
  • 박효정 (충남대학교 식품영양학과) ;
  • 오혜림 (충남대학교 식품영양학과) ;
  • 나용근 (우송대학교 외식조리학부) ;
  • 도은수 (중부대학교 한방제약과학과) ;
  • 윤준화 (충남대학교 식품영양학과) ;
  • 심은경 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Kim, Cho-Rong (Dept. of Food & Nutrition, Chungnam National University) ;
  • Park, Hyo-Jeong (Dept. of Food & Nutrition, Chungnam National University) ;
  • Oh, Hye-Lim (Dept. of Food & Nutrition, Chungnam National University) ;
  • Na, Yong-Geun (Dept. of Culinary Arts, Woosong University) ;
  • Doh, Eun-Soo (Dept. of Oriental Pharmaceutical Science, Joongbu University) ;
  • Yoon, Jun-Hwa (Dept. of Food & Nutrition, Chungnam National University) ;
  • Shim, Eun-Kyung (Dept. of Food & Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Dept. of Food & Nutrition, Chungnam National University)
  • 투고 : 2012.07.11
  • 심사 : 2012.08.22
  • 발행 : 2012.08.31
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초록

The purpose of this study was to evaluate the quality characteristics and antioxidant activity of chocolate added with Rehmannia Radix Preparata (R. Radix Preparata) concentrate (0, 3, 6 and 9%). As the amount of R. Radix Preparata concentrate increased, water content significantly. The pH of chocolate decreased significantly as R. Radix Preparata concentrate increased, but the acidity of chocolate increased. Sugar concentration and reducing sugar contents also increased according to the amount of R. Radix Preparata concentrate. The L(lightness), a(redness) and b(yellowness) values significantly decreased as R. Radix Preparata concentrate increased. However, texture was not significantly different among the treatments. As the amount of R. Radix Preparata concentrate increased, DPPH radical scavenging and hydroxyl radical scavenging activities increased. In the results of the sensory evaluation, scores of color, taste, flavor, texture, and overall acceptability were the highest in chocolate added with 6% R. Radix Preparata concentrate. From these results, it was suggested that the optimum addition amount of R. Radix Preparata concentrate to chocolate is 6%.

키워드

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