Quality characteristics and antioxidant activities of ganache added with Porphyra tenera powder

Abstract

The purpose of this study was to investigate the quality characteristics and antioxidant activities of ganache added with Porphyra tenera powder (PTP). The levels of PTP addition to ganache were 0, 1, 2, and 3 wt%. The lightness (L) and yellowness (b) values of the ganache in the Hunter color system decreased upon increasing the amount of PTP. In addition, textural examinations showed that the hardness of the ganache increased upon PTP addition. Furthermore, sensory evaluations indicated that the overall acceptability score was highest for the ganache chocolate containing 1% PTP, whereby the color, flavor, and taste scores were the highest. Meanwhile, the moisture content decreased upon increasing the PTP content, which differed significantly from the control. Moreover, the sugar content (°Brix) and reducing sugar content increased upon increasing the PTP content. It was also found that the phycocyanin and chlorophyll contents in the ganache containing 3% PTP were higher than for the other samples, and the total phenolics and flavonoid contents increased upon increasing the amount of added PTP. Finally, the DPPH radical scavenging and SOD-like activities of the ganache increased with greater quantities of PTP. These results, therefore, indicate that the addition of PTP to ganache chocolate can lead to the manufacture of high quality chocolate with a high antioxidant activity.

Antioxidant activities and physicochemical property of Jeolpyeon added with laver (Porphyra tenera)

“…extra virgin olive oil, the ABTS experiment showed that it had antioxidant properties (Giuffrè et al, 2018;Giuffrè et al, 2019;Valencia-Cordova et al, 2021). In addition, as a result of an experiment using a substance similar to this study, it was confirmed that the ABTS activity increased significantly as the amount of laver added increased (Hwang and Tai, 2014;Park et al, 2020). Therefore, this experiment of P. tenera Jeolpyeon was confirmed to have antioxidant function.…”

“…Red seaweeds including Laver are reported to be rich in phenolic compounds such as catechin, phlorotanin, and fucoxanthin, confirming their antioxidant activity (Yan et al, 1996;Yan et al, 1999;Ganesan et al, 2008). In addition, it was confirmed that the total polyphenols and flavonoids were significantly increased in the study of cookies and ganache by adding the same substances as in this experiment (Hwang and Tai, 2014;Park et al, 2020). Therefore, the total phenol content and flavonoids in this experiment were confirmed to have antioxidant function, suggesting that they are closely related.…”

“…The a value, which indicates redness, was -1.0±0.4 when the P. tenera content was 0% while it was -0.8±0.1, -0.6±0.1, -0.7±0.1 and -0.3±0.1 (p<0.05) at 3%, 6%, 9% and 12% respectively, It appeared to increase, but then decreased and increased again. A value was also significantly increased in ganache added with P. tenera powder, and it was caused by chlorophyll and carotenoids contained in seaweed (Choe and Oh, 2013;Park et al, 2020). It is considered that the a value of laver, a red algae, increases as the amount of laver added increases under the influence of red pigment.…”

“…It also contains dietary fiber, including hemicellulose, a cell wall component, and insoluble polysaccharides Cao et al, 2016). In addition, it has a high content of fiber, iodine, calcium, zinc, manganese, iron, minerals and vitamins, and contains essential amino acids such as leucine, lysine, and valine and various amino acids, and has low calories and fat content (Park et al, 2020;Galland-Irmouli et al, 1999;Burtin, 2003;Bocanegra et al, 2003). Porphyran, a sticky component in P. tenera, is an insoluble dietary fiber that has beneficial substances and functional ingredients to lower cholesterol, maintain bioregulation and prevent diseases, and also have antioxidant effects.…”

The effect of butterfly pea (Clitoria ternatea L.) and roselle (Hibiscus sabdariffa L.) powder addition on the physicochemical and sensory properties of white chocolate ganache

“…Previous studies have studied the incorporation of mulberry leaf, black seed oil, aronia, and Porphyra tenera seaweed into chocolate ganache [10][11][12][13]. However, there has been no study on the effect of adding edible flowers, namely butterfly pea and roselle on white chocolate ganache.…”