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KMID : 0380020100250050443
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Korean Journal of Biotechnology and Bioengineering
2010 Volume.25 No. 5 p.443 ~ p.448
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Preparation of Coated Citric Acid for Sensory Improvement of Chocolate Products
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Kim Bok-Hee
Kim Dong-Man
Lee Sang-Hwa
Shin Hyun-Jae
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Abstract
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Coated citric acid as an acidulant was prepared to be used as a stable food additive. Sensory evaluation of chocolate products with the coated acidulant additive was performed to improve sensory preference tendency in chocolate product. When the ratio of coated acidulant was varied on the preparation of dark (0, 1, 2 wt%), milk (0, 1, 2 wt%) and white (0, 2, 4, 6 wt%) chocolate, 1 wt% (dark and milk) or 2 wt% (white) addition showed better preference than that of 0% sample in overall acceptability. Under the condition of the same coated acidulant content (1% or 2%), the white chocolate showed best sensory evaluation result in sweet, sour taste and overall acceptability.
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KEYWORD
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coated citric acid, acidulant, chocolate additive, preference, sensory evaluation
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