This study was conducted to investigate the effect of Korean red pepper extracts on physiological and sensory characteristics. The Korean red pepper extracts were added to chocolate at weight percentages of 0, 2, 4, and 6%. The sensory characteristics made with various Korean red pepper concentrations of the additives were measured as follows: color values (L-value, redness, and yellowness), total phenol, total capsaicinoid, total carotenoid, and ABTS radical scavenging activity. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in taste, spiciness, and overall acceptability depending on the addition of pepper extracts. However, there were no significant differences in the properties of aroma and bitterness for chocolate.

 Abstract  서 론  실험재료 및 방법   1. 실험재료   2. 초콜릿의 제조   3. 초콜릿의 이화학적 특성 측정   4. 초콜릿의 생리활성 성분 및 관능적 특성 평가   5. 통계 처리  결과 및 고찰   1. 색도 및 수분 측정   2. 총 페놀 함량 측정   3. 총 캡사이시노이드와 총 카로티노이드 함량 측정   4. ABTS 소거 활성   5. 관능평가  요약 및 결론  감사의 글  References

• 유경미(숭의여자대학교 식품영양과) | Yoo, Kyung-Mi