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http://dx.doi.org/10.9799/ksfan.2011.24.1.111

Preparation and Sensory Characteristics of Chocolate with Added Coffee Waste  

Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College)
Song, Mi-Ran (Dept. of Food and Nutrition, Jeonju Kijeon College)
Ji, Eun-Jung (Espresso Korea Barista School)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.1, 2011 , pp. 111-116 More about this Journal
Abstract
The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.
Keywords
coffee waste; chocolate; total flavonid content; sensory evaluation;
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Times Cited By KSCI : 3  (Citation Analysis)
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