• 베이커리
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• no.8 s.457
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• pp.140-141
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• 2006

발로나 초콜릿 학교는 제과 본고장 프랑스에서도 유일무이한 초콜릿 전문 교육기관이다. 최고급 초콜릿의 대명사로 유명한 발로나사(社)의 제품 연구소이면서 초콜릿에 관한 기술과 노하우를 개발하고 전파하는 역할을 다하고 있는 발로나 초콜릿 학교를 소개한다.

• 베이커리
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• no.5 s.454
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• pp.155-157
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• 2006

초콜릿으로 유명한 나라답게 벨기에에는 초콜릿 전문점들이 즐비하다. 특히 브뤼셀의 관광 명소인 그랑플라스 주변에는 두 집 건너 한집이 초콜릿 전문점일 정도로 초콜릿 가게가 성업 주이고 벨기에 국민들과 관광객들의 발걸음으로 초콜릿 전문점들은 언제나 분주하다. 이번 호에는 수많은 초콜릿 전문점들 가운데 우리 귀에도 익숙하고 벨기에에서도 이름난 초콜릿 전문점들을 소개한다.

• KSBB Journal
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• v.25 no.5
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• pp.443-448
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• 2010

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.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.303-314
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• 2011

The purpose of this study was to determine the optimal mixing conditions for two different amounts of added mulberry powder and fresh cream to prepare functional chocolate with added mulberry powder. The experiment was designed according to the central composite response surface design, which showed 10 experimental points, and included two replicates for mulberry powder and fresh cream. The physiochemical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. The results of the physiochemical and mechanical analyses of each sample, including pH, moisture content, total phenolic content, DPPH free radical scavenging activity, color L, color b, hardness, gumminess, and cohesiveness showed significant differences. The sensory characteristics of the samples tested were significantly different in flavor, texture, sourness, bitterness, and overall acceptability. The optimum formulation calculated by numerical and graphical methods was 25.76 g mulberry powder and 72.21 g fresh cream.

• Journal of the Korea Convergence Society
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• v.12 no.11
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• pp.247-256
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• 2021

With the continuous progress and development of the social economy, the importance of commodity packaging is increasingly manifested. It has become an important form of communication between businesses and consumers, and an important means of competition between businesses. The research scope of the thesis: First, through literature investigation, analyze the function of packaging design and consumers' buying attitude, and analyze the name, color, logo, illustration, etc. for general chocolate packaging and travel souvenir chocolate packaging. Research method: Through questionnaire survey, according to consumers' purchasing attitude and personal value of package design, we have in-depth understanding of consumers' purchasing power and package design's influence on purchasing conditions and research. According to the results of this study, first, from the perspective of general chocolate packaging and travel souvenir chocolate packaging to consumer consumption phenomena, general chocolate is more popular. Second, when consumers buy products, the taste of chocolate is more important than product packaging design. Third, in each product group, consumers value their own value when buying chocolate products. Fourth, due to the two important attributes of packaging design and taste, ordinary chocolate has a higher purchase intention than travel souvenir chocolate.

• 베이커리
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• no.1 s.450
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• pp.128-131
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• 2006

• 베이커리
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• no.7 s.408
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• pp.118-121
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• 2002

• 베이커리
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• no.7 s.408
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• pp.172-172
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• 2002

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.617-624
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• 2017

Chocolate, one of the most popular confectioneries in the world, is known for its aromatic flavor and high antioxidant activities. In this study, we investigated the effects of fermentation with commercially available lactic acid bacteria, ABT-5, on the flavor and antioxidant activities of dark chocolate. During 24 h fermentation, pH decreased from 5.52 to 3.97 and total acidity increased from 0.51 to 1.85%, whereas total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities remained unchanged. Furthermore, compared with control HepG2 cells treated with unfermented dark chocolate, those treated with the fermented dark chocolate showed significantly lower levels of reactive oxygen species and higher viability under $H_2O_2-induced$ oxidative stress. Finally, GC-MS and headspace GC-MS analysis detected 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-furanmethanol, known to enhance flavor, in the fermented dark chocolate. Collectively, these results suggest that ABT-5-fermented dark chocolate could be utilized for developing value-added dark chocolate products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1356-1362
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• 2012

UV-VIS spectrophotometric and high-performance liquid chromatographic (HPLC-DAD) methods were applied in order to identify and quantify the composition of polyphenols in commercial cocoa-containing products. Total polyphenolic contents of cocoa mix, choco-syrup, milk chocolate, and dark chocolate were evaluated using Folin-Ciocalteu's phenol reagent according to a UV-VIS spectrometric method. Antioxidant capacities of cocoa extracts by methanol were evaluated by 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The obtained results show that the polyphenolic contents and antioxidant capacities of cocoa products and chocolates depend on solid cocoa content. Among the tested cocoa products and chocolates, the most abundant phenolic compound was epicatechin.