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http://dx.doi.org/10.9724/kfcs.2017.33.3.247

Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder  

O, Hyeonbin (Department of Food and Nutrition, Korea University)
Song, Ka-Young (Department of Food and Nutrition, Korea University)
Zhang, Yangyang (Department of Food and Nutrition, Korea University)
Joung, Ki Youeng (Department of Food and Nutrition, Korea University)
Shin, So Yeon (Department of Food and Nutrition, Korea University)
Kim, Young-Soon (Department of Food and Nutrition, Korea University)
Publication Information
Korean journal of food and cookery science / v.33, no.3, 2017 , pp. 247-255 More about this Journal
Abstract
Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.
Keywords
antioxidant activity; chocolate; leaf powder; quality property; sensory evaluation;
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