Quality Characteristics of Chocolate Blended with Bifidobacterium-fermented Isoflavone Powder

Bifidobacterium으로 발효한 이소플라본 함유물 첨가 쵸코렛의 품질 특성

  • Moon, Sung-Won (Department of Food and Nutrition, Seoul National University, Department of Food Service and Preparation, Youngdong University) ;
  • Park, Myung-Soo (Research Center, Bifido Co.) ;
  • Ahn, Jun-Bae (Department of Food Science and Technology, Youngdong University) ;
  • Ji, Geun-Eog (Department of Food and Nutrition, Seoul National University,Research Center, Bifido Co.)
  • 문성원 (서울대학교 식품영양학과, 영동대학교 호텔외식조리학과) ;
  • 박명수 ((주)비피도) ;
  • 안준배 (영동대학교 생명공학부 식품공학전공) ;
  • 지근억 (서울대학교 식품영양학과,(주)비피도)
  • Published : 2003.12.01

Abstract

Development of chocolate products to improve the quality and functional properties with Bifidobacterium-fermented isoflavone powder (BFIP) was attempted. Effects of BFIP on sensory value, isoflavone contents, and microbiological characteristics of chocolate products during storage at room temperature $(24{\pm}0.5^{\circ})$ for 90 day were studied. Five different BFIP concentrations of 0, 1, 2, 3, and 4% (w/w) were added and blended into the chocolate products. Results of sensory evaluation showed that the scores for softness and bitter taste decreased as the BFIP contents increased. In sweet and sour taste, the highest score was shown at 1% BFIP treatment. In overall acceptability, 1% treatment was the most favored, followed by 2% treatment. Contents of isoflavone in chocolate products were stably maintained during 90 storage days. The viable cell numbers of Bifidobacterium remained relatively stable until 70 day, followed by a slow decrease thereafter in all treatments.

Bifidobacterium을 이용하여 이소플라본을 비배당체로 전환시킨 Bifidobacterium-fermented isoflavone powder(BFIP)를 실생활에서 쉽게 이용할 수 있도록 기능성 쵸코렛 제품을 개발하고자 BFIP의 첨가량을 0, 1, 2, 3, 4%(w/w)의 5가지 실험처리구로 달리하여 쵸코렛을 제조한 후 실온$(24{\pm}0.5^{\circ}C)$에서 90일 동안 저장하면서 관능적, 화학적 및 미생물학적 특성을 보았다. 관능평가 결과 BFIP가 많을수록 부드러운 정도가 좋지 않은 것으로 나타났고, 쓴맛을 많이 나타내어 낮은 점수를 받았다. 단맛과 신맛은 1% 처리구가 높은 점수를 받았고, 전반적인 기호도 결과 BFIP 1% 처리구를 가장 선호하였고, 그 다음으로 2% 처리구를 좋아하는 것으로 나타났다. 이소플라본 분석결과 처리구별로 저장 90일 동안 이소플라본 함량을 거의 유지하였다. 쵸코렛에 첨가된 Bifidobacterium 균수의 생존율을 경시적으로 조사한 결과 쵸코렛 제조후 첨가구별 Bifidobacterium 균수가 저장 70일까지 거의 유지되었고, 저장 80일과 90일에 모든 첨가구에서 약간씩 감소하였다. 연구결과 기능성 쵸코렛의 제조는 쵸코렛의 본래의 기호를 유지시킬 수 있는 BFIP 1% 처리구가 바람직한 것으로 나타났고, 기능성과 기호성을 생각한다면 2% 처리구까지 가능한 것으로 보였다.

Keywords

References

  1. Knight, D.C. and Eden, J.A. A review of the clinical effects of phytoestrogens. Obstet. Gynecol. 87: 897-904 (1996)
  2. Cassidy, A. Physiological effects of phyto-oestrogens in relation to cancer and other human health risks. Proc. Nutr. Soc. 55: 399-417 (1996) https://doi.org/10.1079/PNS19960038
  3. Barrett, J. Phytoestrogens. Friends or foes? Environ. Health Perspect 104: 478-482 (1996) https://doi.org/10.2307/3432986
  4. Bingham, S.A., Atkinson, C., Liggins, J., Bluck, L. and Coward, A. Phyto-oestrogens: where are we now? Br. J. Nutr. 79: 393-406 (1998) https://doi.org/10.1079/BJN19980068
  5. Setchell, KD.R. and Cassidy, A. Dietary isotlavones: Biological effects and relevance to human health. J. Nutr. 129: 758S-767S (1999) https://doi.org/10.1093/jn/129.3.758S
  6. King, L.A. and Carr, B.R. Phytoestrogens: Fact and fiction. Patient Care 33: 127-143 (1999)
  7. Adlercreutz, H. Phytoestrogens: Epidemiology and a possible role in cancer protection. Environ. Health Perspect 103: 103-112 (1995) https://doi.org/10.1289/ehp.95103s9103
  8. Adlercreutz, H., Hockerstedt, K, Bannwart, c., Bloigu, S., Hamalainen, E., Fotsis, T. and Ollus, A. Effect of dietary components including lignans and phytoestrogens on enterohepatic circuıation and liver metabolism of estrogens and on sex hormone binding globulin. J. Steroid Biochem. 27: 1135-1144 (1987) https://doi.org/10.1016/0022-4731(87)90200-7
  9. Wei, H., Wei, L., Frenkel, F., Bowen, R. and Barnes, S. Inhibition of tumor promoter-induced hydrogen peroxide formation in vitro and in vivo by genistin. Nutr. Cancer 20: 1-12 (1993) https://doi.org/10.1080/01635589309514265
  10. Sharma, O.P., Aldercreutz, H., Strandberg, J.D., Zirkin, B.R., Coffey, D.S. and Ewing, L.L. Soy of dietary source plays a preventive role against the pathogenesis of prostatitis in rats. J. Steroid Biochem. Mol. BioI. 43: 557-564 (1992) https://doi.org/10.1016/0960-0760(92)90244-D
  11. Adlercreutz, H., Mousavi, Y., Clark, J., Hockerstedt, K., Hamalainen, E., Wahala, K., Makela, T. and Hase, T. Dietary phytoestrogens and cancer: in vitro and in vivo studies. J. Steroid Biochem. Mol. BioI. 41: 331-337 (1992) https://doi.org/10.1016/0960-0760(92)90359-Q
  12. Messina, M. and Messina, V. The Simple Soybean and Your Health, p. 67. Avery Publishing Group, New York, USA (1994)
  13. Axelson, M. and Setchell, K.D.R. The extraction of lignans in rats-evidence for an intestinal bacterial source for this new group of compounds. FEBS Lett. 123: 337-342 (1981) https://doi.org/10.1016/0014-5793(81)80322-5
  14. Hutchins, A.M., Slavin, J.L. and Lampe, J.W Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. J. Am. Diet Assoc. 95: 545-551 (1995) https://doi.org/10.1016/S0002-8223(95)00149-2
  15. Lee, J., Ametani, A., Enomoto, A., Sato, Y., Motoshima, H., Ike, F., Kaminogawa, S. Screening for immunopotentiating activity of food microorganisms and enhancement of immune response by Bifidobacterium adolescentis M101-4. Biosci. Biotech. Biochem. 57: 2127-2132 (1993) https://doi.org/10.1271/bbb.57.2127
  16. Lee, M.H., Park, Y.H., Oh, H.S. and Kwak, T.S. Isoflavone content in soybean and its processed products. Korean J. Food Sci. Technol. 34: 365-369 (2002)
  17. Choi, Y.B. and Sohn, H.S. Isoflavone content in Korean fermented and unfermented soybean foods. Korean J. Food Sci. Technol. 30: 745-750 (1998)
  18. Oh, H.S., Park, Y.H. and Kim, J.H. Isoflavone contents, antioxidative and fibrinolytic activities of some commercial cookingwith-rice soybeans. Korean J. Food Sci. Technol. 34: 498-504 (2002)
  19. Kim, C.H., Park, J.S., Sohn, H.S. and Chung, C.W. Determination of isoflavone, total saponin, dietary fiber, soy oligosaccharides and lecithins from commercial soy products based on the one serving size - Some bioactive compound from commercialized soy products-. Korean J. Food Sci. Technol. 34: 96-102 (2002)
  20. Choi, YB., Woo, C.G. and Noh, W.S. Hydrolysis of $\beta$-glycosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk. Korean J. Food Sci. Technol. 31: 189-195 (1999)
  21. Kim, NJ., Park, S.J., Yum, E.M., Kim, H.Y., Lee, S.H., Min, J.H., Park, M.S. and Ji, G.E. Effect of Bifidobacteium-fermented soy hypocotyls intake on the composition of human large intestinal bacteria in the elderly. Food Sci. Biotechnol. 12: 178-179 (2003)
  22. Meilgaard, M., Civille, G.V. and Carr, B.T. Sensory Evaluation Techniques. 2nd ed., p. 53. CRC Press, Boca Raton, FL, USA (1991)
  23. Wang, G., Kuan, S.S., Francis, O.J., Ware, G.M. and Carman, A.S. A simplified HPLC method for the determination of phytoestrogens in soybean and its processed products. J. Agric. Food Chem. 38: 185-190 (1990) https://doi.org/10.1021/jf00091a041
  24. Collins, C.H. and Lyne, P.M. Microbiological Methods. 5th ed., pp. 130-133. Butterworth & Co. Ltd., Oxford, UK (1995)
  25. Song, M.S., Lee, YC., Cho, S.S. and Kim, B.C. The Use of SAS Statistical Data Analysis-Regression Analysis. Ja-Yu Academy, Seoul, Korea (1993)
  26. Kim, J.S. and Yoon, S. Isoflavone contents and $\beta\alpha$-glucosidase activities of soybeans, meju, and doenjang. Korean J. Food Sci. Technol. 31: 1405-1409 (1999)
  27. Akiyama, T., Ishida, J., Nakagawa, S., Ogawara, H., Watanabe, S., Itoh, N., Shibuya, M. and Fukami, Y. Genistin, a specific inhibitor of tyrosine protein kinases. J. Biol. Chem. 262: 5592-5595 (1987)
  28. Kiyosawa, L., Matsuyama, J., Arai, C. and Setoguchi, T. Suppressive effects of the methanol extracts from soybean products on SOS response of Salmonella typhimurium induced by mutagens and their contents of isoflavones. Nippon Shokuhin Kagaku Kaishi 42: 835-842 (1995) https://doi.org/10.3136/nskkk.42.835