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논문 상세정보

잎채소 분말을 첨가한 초콜릿의 품질특성 및 항산화 활성

Quality Properties and Antioxidant Activities of Chocolate with Variable Leaf Powder

Abstract

Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.

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핵심어 질문 논문에서 추출한 답변
솔잎, 뽕잎, 모시잎, 보리순 및 호박잎 등 다양한 잎채소 분말을 첨가하여 초콜릿
솔잎, 뽕잎, 모시잎, 보리순 및 호박잎 등 다양한 잎채소 분말을 첨가하여 초콜릿을 제조했을 때, 소비자 기호도를 조사한 결과는?
대조구가 향미, 단맛, 쓴맛, 조직감, 전반적인 기호도에서 가장 선호되었으나 뽕잎, 보리순도 전반적인 기호도에서 각각 5.60, 5.40의 점수를 받아 잎채소 첨가군 중에서는 높은 점수를 받았다. 반면, 호박잎 분말 첨가군은 모든 항목에서 가장 낮은 점수를 받았다

초콜릿의 항산화 활성 분석 결과, 솔잎 분말과 호박잎 분말을 첨가한 초콜릿은 총 폴리페놀 함 량, 총 플라보노이드 함량이 높고 ABTS 라디칼 소거능도 높아 대조구에 비하여 월등히 높은 항산화 활성을 보였다. 소비자 기호도 조사 결과 대조구가 향미, 단맛, 쓴맛, 조직감, 전반적인 기호도에서 가장 선호되었으나 뽕잎, 보리순도 전반적인 기호도에서 각각 5.60, 5.40의 점수를 받아 잎채소 첨가군 중에서는 높은 점수를 받았다. 반면, 호박잎 분말 첨가군은 모든 항목에서 가장 낮은 점수를 받았다.

초콜릿류
초콜릿류는 무엇인가?
테오브로마 카카오나무의 종실에서 얻은 원료에 다양한 식품원료 등을 가하여 가공한 것

초콜릿류는 테오브로마 카카오나무의 종실에서 얻은 원료에 다양한 식품원료 등을 가하여 가공한 것으로 정의된다. 그 중 초콜릿은 코코아원료에 식품 또는 식품첨가물 등을 가하여 가공한 것으로서 코코아고형분의 함량이 35% 이상인 식품을 말하며(Korea Food and Drug Administration 2016), 은은한 풍미와 향기를 가지고 있어 모든 연령층에서 폭넓게 선호되는 기호식품이다.

솔잎
솔잎은 어떤 용도로 사용되는가?
과거부터 민간요법의 약재로 사용되어 왔으며 쿼세틴, 캠페롤 등의 플라보노이드류 화합물이 풍부하여 기능성 부재료로서 스펀지케이크(Lee SE & Lee JH 2013), 두부(Son BG 등 2015), 쿠키(Choi HY 2009) 등의 식품에 적용

솔잎은 과거부터 민간요법의 약재로 사용되어 왔으며 쿼세틴, 캠페롤 등의 플라보노이드류 화합물이 풍부하여 기능성 부재료로서 스펀지케이크(Lee SE & Lee JH 2013), 두부(Son BG 등 2015), 쿠키(Choi HY 2009) 등의 식품에 적용한 연구가 진행되었다. 뽕잎(Morus Indica Linne)은 예로부터 약용식물로 이용되어 온 뽕나무의 잎으로 심혈관계 질환 예방에 좋고 항산화 효과가 뛰어난 것으로 알려져 있다(Shim JU & Lim KT 2008).

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이 논문을 인용한 문헌 (2)

  1. 1. 김미정, 진소연 2018. "무궁화 초콜릿의 품질특성 및 항산화활성" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 33(4): 330~336 
  2. 2. Yoon, Joon Hwa, Baek, Seo I, Kim, Da Hee, Kim, Mee Ree 2020. "Quality Characteristics and Antioxidant Activities of Ganache Containing Doenjang Powder" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 30(1): 42~50 

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