Browse > Article

Preparation of Coated Citric Acid for Sensory Improvement of Chocolate Products  

Kim, Bok-Hee (Regional Innovation Center, Seowon University)
Kim, Dong-Man (GeonwooFP Co., Ltd.)
Lee, Sang-Hwa (Regional Innovation Center, Seowon University)
Shin, Hyun-Jae (Department of Chemical & Biochemical Engineering, Chosun University)
Publication Information
KSBB Journal / v.25, no.5, 2010 , pp. 443-448 More about this Journal
Abstract
Coated citric acid as an acidulant was prepared to be used as a stable food additive. Sensory evaluation of chocolate products with the coated acidulant additive was performed to improve sensory preference tendency in chocolate product. When the ratio of coated acidulant was varied on the preparation of dark (0, 1, 2 wt%), milk (0, 1, 2 wt%) and white (0, 2, 4, 6 wt%) chocolate, 1 wt% (dark and milk) or 2 wt% (white) addition showed better preference than that of 0% sample in overall acceptability. Under the condition of the same coated acidulant content (1% or 2%), the white chocolate showed best sensory evaluation result in sweet, sour taste and overall acceptability.
Keywords
coated citric acid; acidulant; chocolate additive; preference; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Vlachopoulos, C., N. Alexopoulos, and C. Stefanadis (2006) Effects of dark chocholete on arterial function in healthy individuals: cocoa instead of ambrosia?. Curr Hyperens Rep. 8: 205-211.   DOI   ScienceOn
2 Cho, Y. H., D. S. Shin, and J. Park (1999) A study on wall materials for encapsulation. Korean J. Food Sci. Technol. 31: 1563-1569.
3 Meilgaard, M., G. V. Civille, and B. T. Carr (1991) Sensory evaluation techniques. CRC Press. 2nd edition, 53.
4 Barnes, S. J. and P. D. Weitzman (1986) Organization of citric acid cycle enzymes into a multienzyme cluster. FEBS Lett. 201: 267-270.   DOI   ScienceOn
5 Yoon, S. H. and Y. T. Moon (1999) Biochemical effect of dietary natural fruit juice in the patients with hypocitraturic calcium urolithiasis. Korean J. Urol. 40: 677-682.
6 Cho, Y. H., D. S. Shin, and J. Park (2000) Optimization of emulsification and spray drying process of the microencapsulation of flavor compounds. Korean J. Food Sci. Technol. 32: 132-139.
7 Shahi, F. S. and X. Han (1993) Encapsulation of food ingredients. Crit. Rev. Food Sci. Nutr. 33: 501-521.   DOI   ScienceOn
8 Yu, O. K., M. A. Kim, J. O. Rho, H. S. Sohn, and Y. S. Cha (2007) Quality characteristics and the optimization recipes of chocolate added with Bokbunja (Rubus coeranus Mique). J. Korean Soc. Food Sci. Nutr. 38: 1193-1197.   과학기술학회마을
9 Johnson, J. D., J. G. Mehus, K. Tews, B. I. Milavetz, and D. O. Lambeth (1998) Genetic evidence for the expression of ATP- and GTP-specific succinyl-CoA synthetases in multicellular eucaryotes. J. Biol. Chem. 273: 27580-27586.   DOI
10 Jang, H. J., E. B. Jung, K. S. Seong, C. K. Han, and J. H. Jo (2006) Effect of anchovy treated with ethanol, citric acid and dietary calcium supplements on calcium metabolism in rats. J. Korean Soc. Food Sci. Nutr. 35: 860-865.   과학기술학회마을   DOI
11 Korea Food and Drug Administration, 2006. 식품공전 p. 164.
12 Mursu, J., S. Voutilainen, T. Nurmi, T. H. Rissanen, J. K. Virtanen, J. Kaikkonen, K. Nyyssonen, and J. T. Salonen (2004) Dark chocolate consumption increases HDL cholesterol concentration and chocolate fatty acids may increase lipid peroxidation in healty humans. Free Radic. Bio. Med. 37: 1351-1359.   DOI   ScienceOn
13 Lee, J. Y., J. S. Seo, B. H. Bang, E. J. Jeong, and K. P. Kim (2003) Preparation of chocolate with monascus barley koji power and quality characteristics. Korean J. Food & Nutr. 16: 116-122.   과학기술학회마을
14 Moon, S. W., M. S. Park, J. B. Ahn, and G. E. Ji (2003) Quality characteristics of chocolate blended with Bifidobacterium-fermented isoflavon powder. Korean J. Food Sci. Technol. 35: 1162-1168.   과학기술학회마을