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KMID : 1134820200490020149
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 2 p.149 ~ p.157
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Physicochemical Properties and Antioxidant Activities of Marzipan Chocolate with Added Dried Laver
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Kim Da-Hee
Kim Su-Jin
Park Min-Ah
Kim Mee-Ree
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Abstract
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The purpose of this study was to evaluate the physicochemical properties and antioxidant activities of marzipan with added laver (Porphyra tenera) powder, which is rich in physiological activities and nutrients. Thirty g of marzipan was replaced by various amounts of laver powder (0, 1 3, or 5 g). The moisture contents (%) of the marzipan samples decreased when more laver powder was added. The sugar content (°Brix), and reducing sugar content (%) decreased with the higher amount of added laver powder. The pH increased with the increased amount of laver powder, whereas the acidity (%) decreased. On the hunter color system, as the level of laver powder increased, the L (lightness), and the b (yellowness) hunter color values decreased, whereas the a (redness) values increased. Textural properties according to texture analysis showed that the hardness, gumminess, and chewiness decreased, whereas springiness, cohesiveness, and resilience showed contrast tendency to hardness. The pigments, which are C-phycocyanin, allophycocyanin, chlorophyll a, and chlorophyll b, increased with the increased amount of laver powder. Flavonoid, and the total phenols increased with the increasing content of laver powder. The antioxidant activities, including 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging activities, increased with the increased addition of laver powder. On the sensory test, the score of overall acceptability was the highest for the 3 g additive group of laver. This study showed that thanks to laver’s nutrients, laver marzipan displayed good qualities in terms of both its physicochemical and antioxidant activities.
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KEYWORD
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dried laver, marzipan, physicochemical properties, antioxidant activities
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