한약처방을 활용한 medicinal food의 개발을 위한 연구(II) - 생맥산 처방을 첨가하여 제조한 초콜릿의 품질 및 관능적 특성
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 ch...
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| Published in | 동의생리병리학회지 Vol. 20; no. 3; pp. 629 - 633 |
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| Main Authors | , , , , , |
| Format | Journal Article |
| Language | Korean |
| Published |
한의병리학회
01.06.2006
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| Subjects | |
| Online Access | Get full text |
| ISSN | 1738-7698 2283-2529 2288-2529 |
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| Abstract | 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. |
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| AbstractList | 약식동원의 개념과 질병예방의 중요성 및 현대인의 생활형태 등을 고려할 때 올바른 식생활의 도모는 매우 중요한 부분이다. 이에 본 연구자들은 오감을 고려한 관능적 특징을 가지고 경제적이며 손쉽게 섭취할 수 있는 음식을 개발하여 활용하고자 연구를 계획하였고 우리 고유의 한방 처방인 생맥산을 초콜릿에 응용하고자 하였다. 이에 따라 동물실험을 통해 결정된 생맥산의 함유량을 밀크 초콜릿 제조시 첨가하여 제조하였고 색도, 점도, 총 페놀화합물의 함량과 자유기 소거능을 측정하였고 시판 초콜릿 4종류와 함께 관능검사를 실시하였다. 색도의 경우, 명도를 나타내는 L값과 붉은빛을 나타내는 a값이 대조군에 비해 생맥산 초콜릿에서 유의적으로 높았는데 이는 생맥산 농축분말의 엷은 붉은빛에 의한 결과로 사료되며 생맥산 초콜릿의 높은 점도 역시 인삼, 맥문동 및 오미자 등의 당류 함량에서 기인했다고 보여진다. 또한 총 페놀화합물의 함량과 자유기 소거능이 대조군과 비교 시 유의적으로 높게 나타난 점은 생맥산 첨가에 의해 항산화능력이 증진되었다고 판단할 수 있겠다. 한편, 제과점, 한국의 시판 초콜릿, 미국의 시판 초콜릿과 비교하였을 때 관능검사의 모든 항목이 높은 점수로 나타나 고무적인 결과로 사료된다. 다음의 연구에서 생맥산 초콜릿의 기능성이 평가된다면 건강관리를 하는 일반인은 물론 당뇨환자나 심혈관계 질환자들이 편안하게 섭취할 수 있는 기능성 초콜릿이 될 수 있으리라 기대된다. 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/100g 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. KCI Citation Count: 9 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. |
| Author | Kim, Wn-Joo 정인창 박성혜 Park, Sung-Hye 김운주 Jung, In-Chang |
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| Snippet | Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color,... 약식동원의 개념과 질병예방의 중요성 및 현대인의 생활형태 등을 고려할 때 올바른 식생활의 도모는 매우 중요한 부분이다. 이에 본 연구자들은 오감을 고려한 관능적 특징을 가지고 경제적이며 손쉽게 섭취할 수 있는 음식을 개발하여 활용하고자 연구를 계획하였고 우리 고유의 한방 처방인... |
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| Title | 한약처방을 활용한 medicinal food의 개발을 위한 연구(II) - 생맥산 처방을 첨가하여 제조한 초콜릿의 품질 및 관능적 특성 |
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