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http://dx.doi.org/10.9799/ksfan.2014.27.4.678

Development of Value-Added Chocolate with Korean Red Peppers (Capsicum annuum L.) and Evaluation of Their Physiological Properties  

Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.4, 2014 , pp. 678-683 More about this Journal
Abstract
This study was conducted to investigate the effect of Korean red pepper extracts on physiological and sensory characteristics. The Korean red pepper extracts were added to chocolate at weight percentages of 0, 2, 4, and 6%. The sensory characteristics made with various Korean red pepper concentrations of the additives were measured as follows: color values (L-value, redness, and yellowness), total phenol, total capsaicinoid, total carotenoid, and ABTS radical scavenging activity. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in taste, spiciness, and overall acceptability depending on the addition of pepper extracts. However, there were no significant differences in the properties of aroma and bitterness for chocolate.
Keywords
chocolate; Capsicum annuum L.; antioxidant; sensory;
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Times Cited By KSCI : 5  (Citation Analysis)
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