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KMID : 0665220030160020116
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Korean Journal of Food and Nutrition
2003 Volume.16 No. 2 p.116 ~ p.122
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Preparation of Chocolate Added with Monascus Barley Koji Powder and Quality Characteristics
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Lee Jin-Young
Seo Jeong-Sook
Bang Byung-Ho
Jeong Eun-Ja
Kim Kwan-Pil
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Abstract
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This study was carried out to investigate the effect of Monascus barley koji powder addition on the preparation of chocolate(milk, white). The viscosity, moisture contents, color, rancidity and sensory evaluation were observed. When the ratio(0, 2, 4, 6%) of Monascus barley koji powder were varied on the preparation of chocolate, the milk chocolate was not changed respect to viscosity, moisture contents, color and rancidity. Under the same condition, the white chocolate was observed as follows, viscosity was increased a little bit, moisture contents were decreased. In color, L(lightness) and a(redness) value were increased obviously but the b value(yellowness) was decreased. And there are no changed in rancidity. In sensory evaluation, the milk chocolate with Monascus barley koji powder(0∼6%) addition did not make a significant difference in color, taste and flavor but texture and acceptability. The white chocolate with Monascus barley koji powder(0∼2%) addition was observed no significant difference in taste, smell, texture and acceptability except for color.
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KEYWORD
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Monascus barley koji powder, chocolate, quality charateristics
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