복숭아 분말 첨가 초콜릿과 초콜릿 코팅 복숭아 스낵의 제조 및 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 27; no. 5; pp. 521 - 528
• Main Authors: 정경미(Kyung-Mi Jung), 박성기(Sung-Gi Park), 이영석(Youngsuk Lee), 김수린(Soo Rin Kim)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2017
• Subjects: 생활과학; peach processing; Chocolate; peach snack; hygroscopicity; product development
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2017.10.27.5.521

In this study, peach powder-added chocolate and chocolate-covered freeze-dried peach snack were developed, and their physicochemical and bioactive properties were characterized. To make the chocolate, 0~15% of peach powders made of Fantasia cultivar were used. To make freeze-dried peach snack, three types of peach cultivars were tested: Mihwang, Kanoiwa Hakuto, andFantasia. In the case of chocolate, sugar content increased and pH decreased as peach powder content increased. Upon 15% peach powder addition, chocolate showed significant increase in flavonoid content and reducing power. In the case of freeze-dried peach snack, phenol content and antioxidant activity were significantly high in the Mihwang cultivar among the three types of peach cultivars tested. These results can be applied to the development of new food products using peach while maintaining its original physicochemical and bioactive properties.