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Study of Oriental Prescription for Medicinal Foods Applications(II) -Quality and Sensory Characteristics of Chocolate Added with Saengmaeg-san-  

Jung, In-Chang (Department of Hotel Culinary Arts, Sorabol College)
Kim, Wn-Joo (Department of Food & Nutrition, Home Ecology, Chungbuk National University)
Park, Sung-Hye (Major of Oriental Medicinal Diet Therapy, Department of Diet & Health Care Graduate School of Industrial Technology, Myungji University)
Publication Information
Journal of Physiology & Pathology in Korean Medicine / v.20, no.3, 2006 , pp. 629-633 More about this Journal
Abstract
Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.
Keywords
Saengmaeg-san; chocolate; antioxidant activity; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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