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KMID : 1134820090380101406
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 10 p.1406 ~ p.1413
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Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., C. boreale M., and C. zawadskii K. Flowers Candies
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Lee Sang-Hoon
Hwang In-Guk
Lee Ha-Kyoo
Shin So-Lim
Chang Young-Deug
Lee Chul-Hee
Jeong Heon-Sang
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Abstract
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In order to investigate the quality characteristics of candies prepared with Compositae species flower extracts, the samples of Chrysanthemum indicum Linne (CI), C. boreale Makino (CB), and C. zawadskii var. latilobum (Maxim.) Kitam (CZ) were extracted with hot water and concentrated, and then added with various concentrations of 5~20% for candy preparation. L-value of candy color was decreased, but a- and b-value were increased with increasing amount of added extracts. pH was decreased, but total acidity was increased with increasing amount of added extracts. Moisture content of CI, CB, and CZ candies were 2.61~4.11, 2.46~4.57, and 2.27~4.43%, respectively. Hardness of candies were decreased with increasing amount of added extracts. CZ candy of 20% added extract showed the highest total polyphenol, flavonoid content, electron donating ability and anol, flavonaid content at 2.71 ㎎/g, 0.86 mg/g, 76.24%, and 3.17 ㎎ AA eq/g, respectively. In sensory evaluation, the CI and CZ candies of 10% added extract obtained higher sensory scores.
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KEYWORD
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quality characteristics, candy, Chrysanthemum indicum L, Chrysanthemum boreale M, Chrysanthemum zawadskii K
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