초록 열기/닫기 버튼
The purpose of this study was to create a standard recipe for brownies, replacing part of chocolate with jujube paste. Jujubepaste was used to substitute 10%, 20%, 30%, and 40% of the chocolate in the brownies. The specific gravity and viscosityof the brownie batter increased significantly as the jujube paste content increased (p<0.001). The baking loss rate decreasedas the jujube paste addition increased (p<0.01). The volume of the brownies was with 20% addition of jujube paste, and therewas a significant difference between the control and brownies with 40% jujube (p<0.05). The pH was the highest in control,and significantly decreased as the jujube paste content increased (p<0.001). The brownie’s hardness and cohesivenesssignificantly increased as the amount of jujube paste increased. In the consumer acceptance test, the 20% addition group wasthe highest in color, texture, and overall acceptance. Therefore, jujube brownies may be said to be best made by adding 20%jujube paste as a substitute for chocolate.
