Effect of Omija (Schisandra chinensis Baillon) Addition Ratio on Quality Characteristics of Mulberry Extracts

Im, Hye Eun; Kim, Yoo Won; Yeo, Soo‐Hwan; Baek, Seong Yeol; Kim, Jae Hyun; Oh, Se-Gwan; Park, Hye-Young

doi:10.3746/jkfn.2015.44.7.1041

Cited by 2 publications

(2 citation statements)

References 28 publications

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“…From this evidence, it can be inferred that total acidity is considered a marker for food storage. The similar studies were reported from Development of Value-Added Chocolate with Oat and Evaluation of Its Physiological Properties 69 soybean curd and mulberry extract [32,33]. Compared to the ready-made goods, the acid value of oat chocolate with 0.5% green tea was similar for the first 7 d with less than 2.0, being marked as box dotted line in Fig.…”

Section: Discussionsupporting

confidence: 81%

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Development of Value-Added Chocolate with Oat and Evaluation of Its Physiological Properties

Lee¹,

Song²,

Song³

et al. 2018

JAST-B

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This study was performed to investigate the physicochemical properties of oat chocolate. Oat samples were roasted at various temperatures (0, 80, 120, 160 and 200 °C) for 15 min. Oat chocolates were made by using three natural antioxidants (green tea, lavender and cactus). The acid value, Hunter's color, pH, total acidity and sensory evaluation of oat chocolates were determined. Results showed that the acid value of roasted oat flour significantly decreased with increasing roasting temperature. Its sensorial characteristics, such as color, taste, smell and overall preference were increased relative to a temperature rise. As for oat chocolate mixture, its acid value significantly decreased as more antioxidants were added (p < 0.05). The lowest acid value was recorded with chocolate lavender flour after 7 d at 1%. Findings showed that the sensory characteristics of products containing antioxidants, such as green tea and cactus, were superior to the control treatment within 7 d. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among three antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as the optimal antioxidant to make high-quality oat chocolate. An end product by mixing green tea (0.5%) and oat was made. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), L and a levels were higher when green tea was added. However, an opposite result was expressed in b level. In terms of pH value and total acidity, the control (without antioxidant) and product with 0.5% green tea (G-0.5) were statistically identical with each other. There was difference in acid value among specimens. The acid value of G-0.5 was lower than that of the control up to 7 d, resulting in lower acid value than the ready-made product (D-Co.). When sensory characteristics were assessed, G-0.5 scores were higher than other specimens, including the control and ready-made products (D-Co. and H-Co.) up to 6 d after the manufacturing date. As a result, the addition of 0.5% green tea increased the antioxidative effect, as well as the sensory acceptability of oat chocolate.

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Section: Discussionsupporting

confidence: 81%

“…A similar study reported that soybean curd with green tea and mulberry extract with schizandra also showed lower total acidity. Total acidity is considered a marker for food storage [32,33].…”

Section: Development Of Oat Chocolate and Evaluation Of Its Color Phmentioning

confidence: 99%

Development of Value-Added Chocolate with Oat and Evaluation of Its Physiological Properties

Lee¹,

Song²,

Song³

et al. 2018

JAST-B

View full text Add to dashboard Cite

show abstract

Effect of Storage Temperature and Pressure Plate Treatment on Chemical Composition in <i>Prunus mume</i> Sugar Extracts

Park¹,

Jang²,

Kim³

et al. 2020

Food Eng. Prog.

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Effect of Omija (Schisandra chinensis Baillon) Addition Ratio on Quality Characteristics of Mulberry Extracts

Cited by 2 publications

References 28 publications

Development of Value-Added Chocolate with Oat and Evaluation of Its Physiological Properties

Development of Value-Added Chocolate with Oat and Evaluation of Its Physiological Properties

Effect of Storage Temperature and Pressure Plate Treatment on Chemical Composition in <i>Prunus mume</i> Sugar Extracts

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