Journal of Physiology & Pathology in Korean Medicine (동의생리병리학회지)

The Physiological Society of Korean Medicine and The Society of Pathology in Korean Medicine (대한동의생리학회·한의병리학회)
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Study of Oriental Prescription for Medicinal Foods Applications(II) -Quality and Sensory Characteristics of Chocolate Added with Saengmaeg-san-

한약처방을 활용한 medicinal food의 개발을 위한 연구(II) - 생맥산 처방을 첨가하여 제조한 초콜릿의 품질 및 관능적 특성 -

  • Jung, In-Chang (Department of Hotel Culinary Arts, Sorabol College) ;
  • Kim, Wn-Joo (Department of Food & Nutrition, Home Ecology, Chungbuk National University) ;
  • Park, Sung-Hye (Major of Oriental Medicinal Diet Therapy, Department of Diet & Health Care Graduate School of Industrial Technology, Myungji University)
  • 정인창 (서라벌대학 관광호텔조리과) ;
  • 김운주 (충북대학교 생활과학대학 식품영양학과) ;
  • 박성혜 (명지대학교 산업대학원 식품양생학과 한방약선전공)
  • Published : 2006.06.25
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Abstract

Development of chocolate products to improve the quality and sensory properties with Saengmaeg-san powder (SP) was attempted. Effects of SP on color, viscosity, total phenol compound content, radical scavening activity and sensory characteristics. In color, lightness value was increased than milk chocolate without SP Also viscosity was significantly higher than chocolate without SP.Total polyphenol content of Saengmaeg-san chocolate was 191.52 mg/1 OOg and Dpph scavenging activity was 87.06%. Results of sensory evaluation, significant different (p < 0.05) were shown in softness, sweet taste, sour taste, bitter taste, texture and overall acceptability depending on the addition of SP.

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References

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