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KMID : 1011620080240020222
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 2 p.222 ~ p.227
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Preparation of Chocolate Added with Yuza (Citrus junos Seib ex TANAKA) and Its Antioxidant Characteristics
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Yoo Kyung Mi
Lee Choong-Hwan
Hwang In-Kyeong
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Abstract
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The objective of this study was to evaluate the antioxidant activity of yuza chocolate,and to determine the optimum ratio of yuza powder for its preparation. Yuza peel and flesh powders were added to chocolate at weight percentages of 0，3，and 6%, respectively. Color values (L-value, redness, and yellowness), total phenol content, total antioxidant capacity, DPPH radical scavenging activity, and sensory characteristics were then measured in the samples of yuza-containing chocolate. As the amount of yuza powder increased, total phenol content, antioxidant capacity, and radical scavenging activity increased. Depending on the level of yuza powder, significant differences (p〈 0.05) were shown in aroma, taste, bitterness, and overall acceptability however, there were no significant differences in texture. In terms of sensory acceptability, the addition of 3% yuza peel powder to chocolate was optimal.
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KEYWORD
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chocolate, yuza, total phenol content, antioxidant capacity, sensory evaluation
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