오렌지 부산물을 첨가한 가나슈의 제조 및 항산화 특성

Abstract

Purpose: This study determines the possibility of using the by-product of oranges to help make ganache. Methods: We added different amounts (2, 4, 6, and 8%), of powdered orange peel into ganache, and the powder of flesh by-product was added to chocolate in the ratio of 5, 10 and 15% to make ganache. Result: The L, a, and b-values of ganache increased with the increased amount of powdered orange peel. The ratio of oBrix and reducing sugar was higher as the amount of powdered orange peel increased, and significant differences were detected in the antioxidant activities of ganache with added orange by-product powder (OBP). Total flavononoid content of ganache was higher with the increased amount of OBP. For the results of sensory evaluation, the preference scores for color and orange flavor increased with the addition of orange peel and flesh powder. Conclusion: Based on the results of this study, the application of orange by-products showed the possibility to be used for the production of ganache.