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http://dx.doi.org/10.3746/jkfn.2009.38.11.1600

Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder  

Yoon, Mi-Hyang (Dept. of Food and Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Dept. of Food and Nutrition, Chungnam National University)
Hwang, Hye-Rim (Dept. of Food and Nutrition, Chungnam National University)
Jo, Ji-Eun (Dept. of Food and Nutrition, Chungnam National University)
Kim, Mi-Seon (Dept. of Food and Nutrition, Chungnam National University)
Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.11, 2009 , pp. 1600-1605 More about this Journal
Abstract
Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.
Keywords
chocolate; fruit of flowering cherry (Prunus serrulata L. var. spontanea Max. wils.); antioxidant activity; quality characteristics;
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Times Cited By KSCI : 11  (Citation Analysis)
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