摘要 : The purpose of this study was to determine the optimal mixing conditions for 2 different amounts of mulberry powder and fresh cream to add to chocolate to produce functional chocolate containing mulberry powder. The experiment was... 展开 The purpose of this study was to determine the optimal mixing conditions for 2 different amounts of mulberry powder and fresh cream to add to chocolate to produce functional chocolate containing mulberry powder. The experiment was designed according to central composite response surface design, which showed 10 experimental points, and included 2 replicates for mulberry powder and fresh cream. The physicochemical, mechanical and sensory properties of the chocolate mixes were measured, and these values were applied to the mathematical models. The results of physicochemical and mechanical analyses of each sample, including pH, moisture content, total phenolic content, DPPH free radical scavenging activity, colour value <i>L</i>, colour value <i>b</i>, hardness, gumminess, and cohesiveness showed significant differences. The sensory characteristics of the samples tested were significantly different in flavour, texture, sourness, bitterness, and overall acceptability. 收起