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KMID : 1134820200490050473
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 5 p.473 ~ p.484
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Quality Characteristics and Antioxidant Activities of Ganache Added with Enteromorpha prolifera
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Park Min-Ah
Lee Kun-Jong
Kim Mee-Ree
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Abstract
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This experiment was conducted to investigate the quality characteristics and antioxidant activities of ganache added with Enteromorpha prolifera powder (EPP). The levels of EPP addition to ganache were 0% (Control), 1% (EPP1), 2% (EPP2), and 3% (EPP3). The moisture content was the highest in control (6.79%) and decreased as the amount of EPP increased. The soluble solid content (°Brix) and reducing sugar content (%) increased depending on the amount of EPP. The pH of ganache added with EPP decreased from 6.49 to 6.30, and the acidity (%) increased from 0.49 to 0.74. Phycocyanin and chlorophyll contents of ganache increased as the amount of EPP increased. For the Hunter color system, lightness (L), redness (a), and yellowness (b) of ganache decreased with amount of EPP. Textural properties based on texture analysis showed that hardness, gumminess, and chewiness of ganache increased as the amount of EPP increased. Total phenolic and flavonoid contents were the highest in EPP3 (121.76 mg of tannic equivalent (TAE)/g and 26.28 mg of TAE/g). 2,2-Diphenyl-1-picrylhydrazyl hydrate radical scavenging and superoxide dismutase like activities increased with increasing EPP. In the sensory evaluation results, the overall acceptability score of EPP1 ganache chocolate was highest among the treatments. The intention of purchase score was similar among all samples. Therefore, addition of EPP to chocolate is desirable for the preparation of high quality chocolate with high antioxidant activities.
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KEYWORD
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Enteromorpha prolifera, ganache, quality characteristics, antioxidant activities
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