ScholarWorks@숙명여자대학교

초록

This study examined the potential of Abeliophyllum distichum leaf powder as a functional food ingredient. A. distichum is endemic to Korea with varioe biological activities. Vegan white chocolate was prepared with 0, 0.25,0.5, 0.75, and 1% A. distichum leaf powder, and the physicochemical properties, texture, antioxidant activity, andsensory characteristics were analyzed. The total polyphenol content and DPPH radical scavenging activity increasedsignificantly as the amount of A. distichum leaf powder increased, indicating enhanced antioxidant capacity. Coloranalysis revealed decreases in the lightness (L*) and redness (a*) values and an increase in yellowness (b*), resultingin a darker chocolate color. The pH increased slightly as the level of powder addition was increased, while thesoluble solid contents decreased. Texture analysis revealed decreased hardness and increased cohesiveness, resultingin a softer and more compact texture. The sensory evaluation suggested that the overall acceptability was highestin the chocolate containing 0.5% A. distichum leaf powder, with the highest scores for color, aroma, and taste. Higher addition levels reduced the acceptability because of the increased bitterness and color intensity. These resultssuggest that 0.5% A. distichum leaf powder is the optimal level for enhancing the functional and sensory qualitiesof vegan chocolate.

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