The Effects of Using Artificial Sweeteners and Coffee Grounds in Chocolate Filling on Quality Characteristics and Glycemic Index |
Kang, Suna
(Department of Food and Nutrition, Division of Biotechnology Industry, Institute of Basic Science, Hoseo University)
Lee, Jin Sook (Department of Food and Nutrition, Division of Biotechnology Industry, Institute of Basic Science, Hoseo University) Jeong, Areum (Department of Food and Nutrition, Division of Biotechnology Industry, Institute of Basic Science, Hoseo University) Kim, Eunha (Department of Food and Nutrition, Division of Biotechnology Industry, Institute of Basic Science, Hoseo University) Park, Sunmin (Department of Food and Nutrition, Division of Biotechnology Industry, Institute of Basic Science, Hoseo University) |
1 | Bourne MC (2002) In Food Texture and Viscosity: Concept and Measurement, (2nd ed.), Academic Press, USA. |
2 | Chiu CJ, Liu S, Willett WC, Wolever TM, Brand-Miller JC, Barclay AW et al. (2011) Informing Food Choices and Health Outcomes by Use of The Dietary Glycemic Index. Nutr Rev 69, 231-42. DOI ScienceOn |
3 | Choi JW, Shin DI, and Park HS (2012) Enhancement of growth and bioactivity of Pleurotus eryngii mycelia by spent coffee ground. J Agric Life Sci 46, 157-63. |
4 | Esquivel PV and Jimenez M (2012) Functional properties of coffee and coffee by-products. Food Res Inter 46, 488-95. DOI ScienceOn |
5 | FAO/WHO Expert Committee (2009) Food additive review report. World Health Organization, USA. |
6 | Ginsberg HN and Huang LS (2000) The insulin resistance syndrome: Impact on lipoprotein metabolism and atherothrombosis. J Cardiovasc Risk 5, 325-31. |
7 | Grant LD and Bell NL (2012) Physical and chemical stability of tagatose powder. J Food Sci 77, C308-13. DOI ScienceOn |
8 | Gu L, Kelm MA, Hammerstone JF, Beecher G, Holden J, Haytowitz D et al. (2004) Concentrations of proanthocyanidins in common foods and estimations of normal consumption. J Am Clin Nutr 20, 613-7. |
9 | Johnson SA, Nicolson SW, and Jackson S (2004) The effect of different oral antibiotics on the gastrointestinal microflora of a wild roden (Aethomys namaquensis). Comp Biochem Physiol A Mol Integr Physiol 138, 475-83. DOI ScienceOn |
10 | Kim YN (2012) The report of the tagatose arithmetic symposium open. Food Sci Industry 45, 55-6. |
11 | Lee KW, Kim YJ, Lee HJ, and Lee CY (2003) Cocoa has more phenolic phytochemicals and a higher antioxiant capacity than teas and red wine. J Agric Food Chem 51, 7292-9295. DOI ScienceOn |
12 | Lim SU (2006) Chocolate is god's food admitted toward human. Brain Food 11, 52-3. |
13 | Moon SW and Jang MS (2004) Effect of xylitol on the taste and fermentation of Dongchimi. Kor J Food & Cookery Sci 20, 42-8. 과학기술학회마을 |
14 | Mursu J, Voutilainen S, Nurmi T, Rissanen TH, Virtanen JK, Kaikkonen J et al. (2004) Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may increase lipid peroxidation in healty humans. Free Radic Bio Med 37, 1351-9. DOI ScienceOn |
15 | Park MJ and Lee SB (2013) Physicochemical characteristics of Cheonnyuncho Fruit (Opuntia humifusa) fermented by Leuconostoc mesenteroides SM. Kor J Food Sci Technol 45, 434-40. 과학기술학회마을 DOI ScienceOn |
16 | Petra H and Heinz-Dieter I (2001) Determination of water content in different sugar syrups by halogen drying. Food Control 12, 483-6. DOI ScienceOn |
17 | Taylor TP, Fasina O, and Bell LN (2008) Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose. J Food Sci 73, S145-51. DOI ScienceOn |
18 | Yoo KM, Song MR, and Jung JE (2011) Preparation and sensory characteristics of chocolate with added coffee waste. Kor J Food & Nutr 24, 111-6. 과학기술학회마을 DOI ScienceOn |
19 | Yoon MH, Kim KH, Hwang GR, Jo JE, Kim MS, and Yook HS (2009) Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder. J Kor Soc Food Sci Nutri 38, 1600-5. 과학기술학회마을 DOI ScienceOn |