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KMID : 1134820070360091193
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 9 p.1193 ~ p.1197
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Quality Characteristics and the Optimization Recipes of Chocolate Added with Bokbunja (Rubus coreanus Miquel)
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Yu Ok-Kyeong
Kim Min-A
Rho Jeong-Ok
Sohn Hee-Sook
Cha Youn-Soo
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Abstract
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The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico?chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder. The L (lightness) value increased with increasing Rubus coreanus extracts and decreasing Rubus coreanus powder, whereas a (redness) and b (yellowness) values increased by Rubus coreanus powder addition. The optimum mixing condition for the Bokbunja chocolate was decided by sensory evaluation. According to the results of sensory flavor, color, sweetness, texture and overall acceptability, the Bokbunja chocolate which was added Rubus coreanus extracts 30 g, Rubus coreanus powder 5 g, Rubus coreanus flavor 0.3 g obtained the best score overall.
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KEYWORD
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Bokbunja, Rubus coreanus Miquel, chocolate, optimization, sensory evaluation
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