This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the ‘Samchulli’ (Hibiscus syriacus ‘Samchulli’, which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 실험재료
  2. 무궁화 분말 제조
  3. 무궁화 초콜릿 제조
  4. 무궁화 초콜릿 추출액 제조
  5. 총 폴리페놀 함량
  6. DPPH 자유라디칼 소거활성
  7. 색도 측정
  8. pH, 당도, 수분 측정
  9. 조직감 측정
  10. 관능 평가
  11. 통계 처리
 III. 결과 및 고찰
  1. 총 폴리페놀 함량
  2. DPPH 자유라디칼 소거활성
  3. 색도
  4. pH, 당도, 수분
  5. 조직감 측정
  6. 관능적 특성
 IV. 요약 및 결론
 References

• 김미정(숙명여자대학교 문화예술대학원 전통식생활문화전공) | Mi-Jung Kim (Department of Traditional Culinary Culture Graduate School of Korean Traditional Arts Sookmyung Women’s University)
• 진소연(숙명여자대학교 문화예술대학원 전통식생활문화전공) | So-Yeon Jin (Department of Traditional Culinary Culture Graduate School of Korean Traditional Arts Sookmyung Women’s University) Corresponding author