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KMID : 1134820200490020158
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 2 p.158 ~ p.166
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Physicochemical Properties and Antioxidant Activities of Marzipan Chocolate with Added Enteromorpha prolifera
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Kim Su-Jin
Kim Da-Hee
Park Min-Ah
Kim Mee-Ree
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Abstract
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This study evaluated the quality characteristics and antioxidant activities of marzipan chocolate containing Enteromorpha prolifera powder. The amounts of added E. prolifera to marzipan chocolate were 0 g, 1 g, 3 g, and 5 g. The moisture content of the control was highest and decreased as the amount of added E. prolifera powder increased. The soluble solid content (°Brix) and reducing sugar content (%) decreased depending on the amount of added E. prolifera. Whereas the pH of marzipan chocolate with the added E. prolifera powder increased, the acidity correspondingly decreased. Lightness (L) and redness (a), in the Hunter color system, of marzipan chocolate decreased with the increased amount of added E. prolifera powder. However, the opposite result appeared in yellowness (b). As a result of the phycocyanin and chlorophyll measurements, marzipan chocolate containing 5 g E. prolifera powder was significantly highest. Textural properties by Texture Profile Analysis showed that the hardness increased with increased amount of the added E. prolifera powder. The total phenolics and flavonoid contents in the marzipan chocolate increased with increased amount of the added E. prolifera powder. 1,1-Diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging activities of marzipan chocolate containing E. prolifera powder increased with increased amount of the added E. prolifera powder. On the sensory properties test, the overall acceptability score of marzipan chocolate containing 5 g E. prolifera powder was highest among all the groups. Based on these results, the addition of E. prolifera powder to marzipan chocolate can result in good qualities with high antioxidant activities.
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KEYWORD
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Enteromorpha prolifera, marzipan, chocolate, physicochemical property, antioxidant activity
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