Development of Oat-Chocolate and Evaluation of Its Physicochemical Properties.

Development of Oat-Chocolate and Evaluation of Its Physicochemical Properties

In-Sok Lee^*, Young-Eun Song, Eun-Ju Song, So-Ra Choi, and Ki-Kwon Lee

Division of Agri-food Development, Jeollabukdo Agricultural Research and Extension Services, Iksan 54591, Korea

bioplant325@korea.kr

This study was performed to investigate the physicochemical properties of oat chocolate. It was roasted at 0, 80, 120, 160 and 200¡É for 15 min. Among various roasting temperatures, we designated 160¡É for 15 min as optimum roasting condition. The acid value of roasted oat flour was significantly decreased with increasing roasted temperature. The sensory characteristics such as color, taste, smell and overall preference of oat flour were increased relative to a temperature rise. As for oat chocolate, its acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavendar flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter¡¯s color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. As a result, the addition of 0.5% green tea increased the antioxidative effect as well as the sensory acceptability of oat chocolate.

Keywords : Oat, Chocolate, Antioxidants, Sensory evaluation