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KMID : 1134820120410010103
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 1 p.103 ~ p.109
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Quality Characteristics of Chocolate with Added Hot Water Extracts of Undaria pinnatifida Sporophylls under Gamma Irradiation
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Kim Da-Mi
Kim Kyoung-Hee
Yook Hong-Sun
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Abstract
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The objectives of this study were to find the optimal mixing conditions and evaluate the antioxidant activity of chocolate with both non-irradiated and gamma-irradiated (50 kGy) hot water extracts from Undaria pinnatifida sporophylls (WEUS) at weight percentages of 0, 1, 3, and 5%. The moisture content of the WEUS chocolate was significantly higher than that of the control. On the other hand, the pH of chocolate had a tendency to decrease with the addition of WEUS, but there were no significant differences between non-irradiated and gamma-irradiated samples of the same concentrations. The lightness (L) value and yellowness (b) value decreased significantly with the addition of WEUS powder. However, the redness (a) value increased as the concentration increased. The hardness increased on the addition of WEUS powder, and gamma-irradiated chocolates were higher than non-irradiated chocolates. As the amount of WEUS powder increased, DPPH radical scavenging activity and total polyphenol content increased. The DPPH radical scavenging activity of gamma-irradiated groups was also higher than that of non-irradiated groups. The aroma, taste, sweetness, and overall acceptability of chocolate were significantly higher in the chocolate containing 1% WEUS powder. These results indicate that gamma-irradiated 1% WEUS chocolate was optimal.
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KEYWORD
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Undaria pinnatifida sporophyll, hot water extracts, chocolate, quality characteristics, antioxidative effect
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