ScholarWorks@숙명여자대학교

초록

This study examined the quality characteristics, sensory evaluation, and antioxidant activities of chocolate containing Chopi leaf. Chopi chocolate was made with different amounts (0, 0.5, 1.0, 1.5, and 2.0 g), which are indicated as S1, S2, S3, S4, and S5. All quality characteristics were influenced by the amounts of Chopi leaf. The sensory evaluation indicated that S3 (1 g) to be the most preferred in terms of color, flavor, taste (sweetness, bitterness), texture, and overall acceptance. All antioxidant activities were higher than those of the control and increased in proportion to the Chopi leaf level. The total polyphenol and flavonoid contents of S3 (1 g) were found to be 49.08 mg gallic acid equivalent/100 g and 76.08 mg quercetin equivalent/100 g. 1,1-Diphenyl-2-picrylhydrazyl radical scavenging activity, 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity, and reducing power of S3 (1 g) were found to be 53.04%, 0.131 mM Trolox equivalent/100 g, and 0.853 O.D.. According to the results, S3 is optimal for making good quality chocolate containing Chopi leaf.

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