오디 초콜릿의 제조 최적화 및 항산화 활성

Abstract

The purpose of this study was to determine the optimal mixing conditions fortwo different amounts of added mulberry powder and fresh cream to prepare functional chocolate with added mulberry powder. The experiment was designed according to the central composite response surface design, which showed 10 experimental points, and included two replicates for mulberry powder and fresh cream. The physiochemical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. The results of the physiochemicaland mechanical analyses of each sample, including pH, moisture content, total phenolic content, DPPH free radical scavenging activity, color L, color b, hardness,gumminess, and cohesiveness showed significant differences. The sensory characteristics of the samples tested were significantly different in flavor, texture, sourness, bitterness, and overall acceptability. The optimum formulation calculated by numerical and graphical methods was 25.76 g mulberry powder and 72.21 g fresh cream. © The Korean Society of Food Science and Technology.