• Title/Summary/Keyword: 초콜릿

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Quality Characteristics and the Optimization Recipes of Chocolate Added with Bokbunja (Rubus coreanus Miquel) (복분자를 첨가한 초콜릿의 최적 배합비)

  • Yu, Ok-Kyeong;Kim, Min-A;Rho, Jeong-Ok;Sohn, Hee-Sook;Cha, Youn-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.9
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    • pp.1193-1197
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    • 2007

  • The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico-chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder. The L (lightness) value increased with increasing Rubus coreanus extracts and decreasing Rubus coreanus powder, whereas a (redness) and b (yellowness) values increased by Rubus coreanus powder addition. The optimum mixing condition for the Bokbunja chocolate was decided by sensory evaluation. According to the results of sensory flavor, color, sweetness, texture and overall acceptability, the Bokbunja chocolate which was added Rubus coreanus extracts 30 g, Rubus coreanus powder 5 g, Rubus coreanus flavor 0.3 g obtained the best score overall.

  • https://doi.org/10.3746/jkfn.2007.36.9.1193 인용 PDF KSCI

Preparation of Chocolate Added with Monascus Barley Koji Powder and Quality Characteristics (홍맥 파우더를 첨가한 기능성 초콜릿의 제조 및 특성)

  • 이진영;서정숙;방병호;정은자;김관필
    • The Korean Journal of Food And Nutrition
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    • v.16 no.2
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    • pp.116-122
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    • 2003

  • This study was carried out to investigate the effect of Monascus barley koji powder addition on the preparation of chocolate(milk, white). The viscosity, moisture contents, color, rancidity and sensory evaluation were observed. When the ratio(0, 2, 4, 6%) of Monascus barley koji powder were varied on the preparation of chocolate, the milk chocolate was not changed respect to viscosity, moisture contents, color and rancidity. Under the same condition, the white chocolate was observed as follows, viscosity was increased a little bit, moisture contents were decreased. In color, L(lightness) and a(redness) value were increased obviously but the b value(yellowness) was decreased. And there are no changed in rancidity. In sensory evaluation, the milk chocolate with Monascus barley koji powder(0∼6%) addition did not make a significant difference in color, taste and flavor but texture and acceptability. The white chocolate with Monascus barley koji powder(0∼2%) addition was observed no significant difference in taste, smell, texture and acceptability except for color.

  • PDF KSCI