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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, and sensory characteristics were analyzed. The total polyphenol content and DPPH radical scavenging activity increased significantly as the amount of A. distichum leaf powder increased, indicating enhanced antioxidant capacity. Color analysis revealed decreases in the lightness (L*) and redness (a*) values and an increase in yellowness (b*), resulting in a darker chocolate color. The pH increased slightly as the level of powder addition was increased, while the soluble solid contents decreased. Texture analysis revealed decreased hardness and increased cohesiveness, resulting in a softer and more compact texture. The sensory evaluation suggested that the overall acceptability was highest in 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 results suggest that 0.5% A. distichum leaf powder is the optimal level for enhancing the functional and sensory qualities of vegan chocolate.
I. 서 론
II. 연구내용 및 방법
1. 실험 재료
2. 미선나무잎 분말 제조
3. 미선나무 비건 초콜릿 제조
4. 미선나무 잎 첨가 비건 초콜릿 추출액 제조
5. 색도 측정
6. pH, 가용성 고형물 함량 측정
7. 조직감 측정
8. 총 폴리페놀 함량
9. DPPH 자유라디칼 소거활성
10. 관능 평가
11. 통계 처리
III. 결과 및 고찰
1. 미선나무잎 비건 초콜릿의 pH, 가용성 고형물 함량
2. 미선나무잎 비건 초콜릿의 색도
3. 미선나무잎 비건 초콜릿의 조직감
4. 미선나무 비건 초콜릿의 폴리페놀 함량
5. 미선나무 비건 초콜릿의 DPPH 자유라디칼 소거활성
6. 미선나무잎 비건 초콜릿의 관능평가 결과
IV. 결론 및 요약
저자 정보
Conflict of Interest
References
