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소청룡탕 한약 농축분말을 첨가한 초콜릿의 제조 및 산화방지 특성Antioxidant Characteristics and Preparation of Chocolate Added with Sochungryong-Tang(Oriental Medicinal Plants Extract)
- Issue Date
- 2005
- Publisher
- 한국식품조리과학회
- Keywords
- Chocolate; oriental medicinal plants; antioxidant characteristics; sensory evaluation
- Citation
- 한국식품조리과학회지, v.21, no.5, pp 585 - 590
- Pages
- 6
- Journal Title
- 한국식품조리과학회지
- Volume
- 21
- Number
- 5
- Start Page
- 585
- End Page
- 590
- ISSN
- 2287-1780
2287-1772
- Abstract
- The purpose of this study was to investigate the effects of oriental medicinal plant extracts added to chocolates on the moisture content, color, radical scavenging activity and sensory characteristics. The oriental medicinal plant extracts were added at a weight percentage of 0, 4 and 8%. As the ratio of the extracts in the chocolates increased, the moisture content, color, and radical scavenging activity increased. In sensory evaluation, significant differences (p<0.05) were shown in taste, bitterness, and overall acceptability depending on the addition of oriental medicinal plant extracts but there were no significant differences in chocolate aroma and texture.
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