발효숙성마늘 추출물 첨가 초콜릿 제조 조건의 최적화Processing Optimization of Chocolate with Fermented and Aged Garlic Extract
- Other Titles
- Processing Optimization of Chocolate with Fermented and Aged Garlic Extract
- Authors
- 신지훈; 주나미
- Issue Date
- Apr-2010
- Publisher
- 한국식생활문화학회
- Keywords
- fermented and aged garlic extract; cream; Response Surface Methodology
- Citation
- 한국식생활문화학회지, v.25, no.2, pp 216 - 224
- Pages
- 9
- Journal Title
- 한국식생활문화학회지
- Volume
- 25
- Number
- 2
- Start Page
- 216
- End Page
- 224
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7346
- ISSN
- 1225-7060
2288-7148
- Abstract
- This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate.
The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product.
Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.
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