Quality Characteristics and the Optimization Recipes of Chocolate Added with Bokbunja (Rubus coreanus Miquel)
2007
Yu, O.K. (Chonbuk National University, Jeonju, Republic of Korea) | Kim, M.A. (Chonbuk National University, Jeonju, Republic of Korea) | Rho, J.O. (Chonbuk National University, Jeonju, Republic of Korea) | Sohn, H.S. (Chonbuk National University, Jeonju, Republic of Korea) | Cha, Y.S. (Chonbuk National University, Jeonju, Republic of Korea), E-mail: [email protected]
The purpose of this study was to find the optimal mixing condition of Rubus coreanus extracts, Rubus coreanus powder, and Rubus coreanus flavor for preparation of the Bokbunja chocolate. The physico-chemical characteristics of the Bokbunja chocolate were analyzed and evaluated. The sugar concentration of the Bokbunja chocolate had a tendency to increase as the addition of Rubus coreanus extracts decreased, but there was no significant differences. The hardness was increased with the decreasing Rubus coreanus extracts and increasing Rubus coreanus powder.
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