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KMID : 1011620200360010001
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 1 p.1 ~ p.9
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Antioxidant Activities and Quality Characteristics of Sand Chocolate Added with Turmeric (Curcuma longa L.) Powder from Jeju
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Baek Seung-Yeon
Jeong Eun-Jin
Kim Mee-Ree
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Abstract
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Purpose: This study evaluated the quality characteristics and antioxidant activities of sand chocolate containing turmeric (Curcuma longa L.) powder from Jeju.
Methods: Turmeric powder was added to white chocolate at of 0.0, 0.4, 0.8, and 1.2% (Control, CTP1, CTP2, CTP3), and the white chocolate was then placed between two layers of dark chocolate.
Results: The moisture contents of the sand chocolates containing turmeric powder were higher than that of the control (3.29%). The soluble solid content (°Brix) increased with increasing amount of turmeric powder, and the soluble solid content (°Brix) of CTP3 was 73.93 °Brix, which was the highest value. In the Hunter color system, the a (redness) and b (yellowness) values increased with an increasing amount of turmeric powder. The viscosity of the sand chocolate increased with an increasing amount of turmeric powder. The hardness of CTP3 was 133.76 g, which was the lowest value among the groups. The antioxidant activities (total phenolic contents, DPPH radical scavenging) increased with increasing turmeric powder amount. In the sensory preference test, the score of flavor and taste were similar among the groups, but the score of color, texture, overall preference, and buying intention in CTP2 was highest among the groups.
Conclusion: According to these results of this study, sand chocolate containing turmeric powder may become a bar of functional chocolate with high antioxidant activity. CTP2 (sand chocolate containing 0.8% turmeric powder from Jeju) may be the best recipe.
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KEYWORD
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Curcuma longa L., turmeric, sand chocolate, antioxidant, quality characteristics
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