인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
피인용 0
초록·키워드
Chocolate, a globally popular foodstuff, is becoming increasingly expected to meet consumer demands for health and nutritional benefits. The objective of this study was to develop a functional chocolate product by incorporating white glutinous barley and yellow rice in order to enhance its antioxidant properties. The chocolate was manufactured with the incorporation of white glutinous barley flour and yellow rice flour, following the tempering and molding processes. The findings demonstrated that the WY group (chocolate with white glutinous barley and yellow rice) exhibited a markedly elevated total polyphenol and flavonoid content in comparison to the control (p < 0.01), indicating an enhanced antioxidant capacity. Moreover, the WY chocolate demonstrated superior DPPH and ABTS radical scavenging activities, indicating a robust antioxidant potential. In sensory evaluations, the WY chocolate was rated higher in terms of aroma, taste, and overall acceptability, indicating a positive consumer perception. The enhanced flavor profile and health benefits, attributable to the combined effects of white glutinous barley and yellow rice, indicate that WY chocolate may appeal to health-conscious consumers seeking a product that is both functional and palatable. The findings of this study illustrate the potential of grain-based additives to develop distinctive functional chocolates that align with the increasing market demand for health-oriented confectionery.
본문·목차
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