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http://dx.doi.org/10.9799/ksfan.2012.25.3.671

Physiological and Sensory Characteristics of Chocolate with Cinnamomi ramulus and Glycyrrhiza glabra L.  

Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.3, 2012 , pp. 671-676 More about this Journal
Abstract
This study was conducted investigate the effect of medicinal plant extracts on physiological and sensory characteristics. The medicinal plant extracts were added to chocolate at a weight percentage of 0, 3 and 6%. Color values(L-value, redness, and yellowness), total flavonoids, DPPH radical scavenging activity, and sensory characteristics made with varying various medicinal plants concentrations of the additives were measured. In sensory evaluation, significant differences(p<0.05 and p<0.01) were shown in taste, texture, and overall acceptability depending on the addition of plant extracts, but there were no significant differences in chocolate aroma and bitterness properties.
Keywords
chocolate; Cinnamomi ramulus; Glycyrrhiza glabra L. antioxidant; sensory;
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Times Cited By KSCI : 3  (Citation Analysis)
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