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KMID : 0665220120250030671
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Korean Journal of Food and Nutrition
2012 Volume.25 No. 3 p.671 ~ p.676
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Physiological and Sensory Characteristics of Chocolate with Cinnamomi ramulus and Glycyrrhiza glabra L.
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Yoo Kyoung-Mi
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Abstract
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This study was conducted investigate the effect of medicinal plant extracts on physiological and sensory characteristics. The medicinal plant extracts were added to chocolate at a weight percentage of 0, 3 and 6%. Color values(L-value, redness, and yellowness), total flavonoids, DPPH radical scavenging activity, and sensory characteristics made with varying various medicinal plants concentrations of the additives were measured. In sensory evaluation, significant differences(p<0.05 and p<0.01) were shown in taste, texture, and overall acceptability depending on the addition of plant extracts, but there were no significant differences in chocolate aroma and bitterness properties.
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KEYWORD
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chocolate, Cinnamomi ramulus, Glycyrrhiza glabra L. antioxidant, sensory
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