한약처방을 활용한 medicinal food의 개발을 위한 연구(II) - 생맥산 처방을 첨가하여 제조한 초콜릿의 품질 및 관능적 특성

• Published in: 동의생리병리학회지 Vol. 20; no. 3; pp. 629 - 633
• Main Authors: 정인창, 김운주, 박성혜, Jung, In-Chang, Kim, Wn-Joo, Park, Sung-Hye
• Format: Journal Article
• Language: Korean
• Published: 한의병리학회 01.06.2006
• Subjects: 한의학; sensory evaluation; Saengmaeg-san; antioxidant activity; chocolate
• ISSN: 1738-7698; 2283-2529; 2288-2529

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.