Quality Characteristics and Antioxidant Activities of White Ganache Chocolate added with Mugwort Powder

White ganache chocolate was prepared by adding 0%, 0.5%, 1%, 1.5%, and 2% mugwort, which is widely used as edible and medicinal plants, relative to the white chocolate, and then quality characteristics and antioxidant activity were examined. The pH of the white ganache with the addition of mugwort powder increased as the mugwort powder was added (p<0.001). The sugar content was the highest in the control, and the moisture content was higher in the mugwort powder-adding group. As a result of the color measurement, the L values, a, and b values decreased as the amount of mugwort powder added increased (p<0.001). Hardness was the highest in the control, and cohesiveness and brittleness were higher in the mugwort powder-adding group. The total phenolic compound content and antioxidant activity of the white ganache were significantly higher in the mugwort powder-adding group than in the control. In terms of color, aroma, taste, and overall preference, the mugwort powder-adding group showed higher preference than the control (p<0.001). As a result of the above, it was found that the addition of mugwort powder in the production of white ganache had a positive effect on the quality characteristics and antioxidant activity of the ganache chocolate.