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Quality Characteristics and Antioxidant Activity of Chrysanthemum indicum L., C. boreale M., and C. zawadskii K. Flowers Candies

감국, 산국 및 구절초꽃 캔디의 항산화활성과 품질특성

  • Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Ha-Kyoo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Shin, So-Lim (Dept. of Horticultural Science, Chungbuk National University) ;
  • Chang, Young-Deug (Dept. of Horticultural Science, Chungbuk National University) ;
  • Lee, Chul-Hee (Dept. of Horticultural Science, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2009.10.31

Abstract

In order to investigate the quality characteristics of candies prepared with Compositae species flower extracts, the samples of Chrysanthemum indicum Linne (CI), C. boreale Makino (CB), and C. zawadskii var. latilobum (Maxim.) Kitam (CZ) were extracted with hot water and concentrated, and then added with various concentrations of 5$\sim$20% for candy preparation. L-value of candy color was decreased, but a- and b-value were increased with increasing amount of added extracts. pH was decreased, but total acidity was increased with increasing amount of added extracts. Moisture content of CI, CB, and CZ candies were 2.61$\sim$4.11, 2.46$\sim$4.57, and 2.27$\sim$4.43%, respectively. Hardness of candies were decreased with increasing amount of added extracts. CZ candy of 20% added extract showed the highest total polyphenol, flavonoid content, electron donating ability and anol, flavonaid content at 2.71 mg/g, 0.86 mg/g, 76.24%, and 3.17 mg AA eq/g, respectively. In sensory evaluation, the CI and CZ candies of 10% added extract obtained higher sensory scores.

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