Browse > Article

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

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)
Publication Information
Journal of the East Asian Society of Dietary Life / v.22, no.4, 2012 , pp. 535-542 More about this Journal
Abstract
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%.
Keywords
Rehmannia Radix Preparata; chocolate; quality characteristics; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Chung HJ (1989) Studies on variation of constituents and enzyme activities of Rehmannia Radix by processing. MS Thesis Sookmyung Woman's University, Seoul. p 1.
2 College of Oriental Medicine, Korea Herbalogy Professor (1995) Bonchohak. Younglim, Seoul. pp 190-192, 580-581.
3 Graaf J, Sauvage Nolting PR, Dam MV, Belsey EM, Kastelein JJP, Pritchard PH, Stalenhoef AFH (2002) Consumption of tall oil-derived phytoterols in a chocolate matrix significantly decrease plasma total and low-density lipoprotein- cholesterol levels. British J Nutr 88: 479-488.   DOI   ScienceOn
4 Ji HJ, Lee SI (1998) For Korea Pharmacopoeia and Korea Pharmacopoeia Other Zhuhai specifications herbal medicine (second revision). Korea Medical index, Seoul. pp 341-342, 383-384, 562-563.
5 KFDA (2000) Korean Food Standards Codex. pp 472-473.
6 Kim H, Keeney PG (1984) (-)-Epicatechin contents in fermented and unfermented cocoa beans. J Food Sci 49: 1090-1092.   DOI
7 Kim JK, Cho BK (1995) Oriental traditional medicine primaries book. Younglim, Seoul. p 64.
8 Kitagawa I, Fukuda Y, Taniyama T, Yoshikawa M (1995) Studies on crude drug processing X. On the constituents of Rehmanniae radix(4): comparison of the constituents of various rehmanniae radixes originating in China, Korea and Japan. Yakugaku Zasshi 115: 992-1003.   DOI
9 Kubo M, Asano T, Matsuda H, Yutani S, Honda S (1996) Studies on Rehmanniae radix. III. the relation between changes of constituents and improvable effects on hemorheology with the processing of roots of Rehmannia glutinosa. Yakugaku Zasshi 116: 158-68.   DOI
10 Kubo M, Asano T, Shiomoto H, Matsuda H (1994) Studies on Rehmanniae radix.I. effect of 50% ethanolic extract from steamed and dried Rehmanniae radix on hemorheology in arthritic and thrombosic rats. Biol Pharm Bull 17: 1282-6.   DOI   ScienceOn
11 Lee HJ (2009) Preparation and properties of functional chocolate added with turmeric powder. MS Thesis Kyonggi University, Soowon. pp 37, 49.
12 Lee JY, Seo JS, Bang BH, Jeong EJ, Kim KP (2003a) Preparation of chocolate added with monascus barley koji powder and quality characteristics. Korean J Food Nutr 16: 116-122.
13 Murphy KJ, Chronopoulos AK (2003) Dietary flavonols and procyanidin oligomcrs from cocoa (Theobroma cacao) inhibit platelet function. Am J Clin Nutr 77: 1466-1471.   DOI
14 Lee KW, Kim YJ, Lee HJ, Lee CY (2003b) Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. J Agri Food Chem 51: 7292-7295.   DOI   ScienceOn
15 Li XP (1991) Experimental study on anti-senility of the 4 famous Chinese herbs produced in Huaiqing area. Chung Hsi I Chieh Ho Tsa Chih 11: 186-7454.
16 Miller KB, Stuart DA, Smith NL, Lee CY, Mchale NL, Flanagan JA, Ou B, Hurst WJ (2006) Antioxidant activity and polyphenol and procyanidin contents of selected commercially available cocoa-containing and chocolate products in the United States. J Agri Food Chem 54: 4062-4068.   DOI   ScienceOn
17 Mursu J, Voutilainen S, Nurmi T, Rissanen TH, Virtanen JK, Kaikkonen J, Nyyssonen K, Salonen JT (2004) Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may inhibit lipid peroxidation in healthy humans. Free Radic Bio Med 37: 1351-1359.   DOI   ScienceOn
18 Rios LY, Gonthier MP, Remesy C, Mila I, Lapierre C, Lazarus SA, Williamson G, Scalbert A (2003) Chocolate intake increases urinary excretion of polyphenol-derived phenolic acids in healthy human sybjects. Am J Clin Nutr 77: 912-918.   DOI
19 Sakai Y, Nagase H, Ose Y, Sato T, Kawai M, Mizuno M (1988) Effect of medicinal plant extracts from Chinese herbal medicines on the mutagenic activity of benzo[a]pyrene. Mutat Res 206: 327-334.   DOI
20 Shin JH, Joo NM (2010) Processing optimization of chocolate with fermented and aged garlic extract. Korean J Foodculture 25: 216-224.
21 Yoo KM, Lee KW, Moon BK, Hwang IK (2005) Antioxidant characteristics and preparation of chocolate added with sochungryong- tang (oriental medicinal plants extract). Korean J Food Cookery Sci 5: 585-590.
22 Steinburg FM, Bearden MM, Keen CL (2003) Cocoa and chocolate flavonoids: implication for cardiovascular health. J Am Diet Assoc 103: 2125-2232.
23 The Agricultural, Fisheries and Livestock Newspaper (2002) Korea Food Almanac. pp 296-315.
24 Vlachopoulos C, Alexopoulos N, Stefanadis C (2006) Effect of dark chocolate on arterial function in healthy individuals: cocoa instead of ambrosia? Curr Hypertens Rep 8: 205-211.   DOI   ScienceOn
25 Yoon MH, Kim KH, Hwang HR, Jo JE, Kim MS, Yook HS (2009) Quality characteristics and antioxidant activity of chocolate containing flowering cherry (Prunus serrulata L. var. spontanea Max. Wils.) fruit powder. J Korean Soc Food Sci Nutr 38: 1600-1605.   DOI   ScienceOn
26 Yu OK, Kim MA, Rho JO, Sohn HS, Cha YS (2007) Quality characteristics and the optimization recipes of chocolate added with bokbunja (Rubus coreanus Miquel). J Korean Soc Food Sci Nutr 36: 1193-1197.   DOI   ScienceOn