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http://dx.doi.org/10.17495/easdl.2017.10.27.5.521

Development and Characterization of Peach Powder-added Chocolate and Chocolate-covered Freeze-dried Peach Snack  

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)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.5, 2017 , pp. 521-528 More about this Journal
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.
Keywords
Chocolate; peach snack; peach processing; product development; hygroscopicity;
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Times Cited By KSCI : 10  (Citation Analysis)
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