Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
권호 표지
DOI QR코드

DOI QR Code

Fermentation properties of fermented milk with added cacao nibs (Theobroma cacao L.)

  • Nu-Ri, Jeong (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Woo Jin, Ki (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Min Ju, Kim (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Myoung Soo, Nam (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University)
  • Received : 2022.06.03
  • Accepted : 2022.08.08
  • Published : 2022.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

Cacao, a major ingredient for making chocolate, has been shown to have potent antioxidant effects. The consumption of raw cacao has beneficial effects on health. This study determined the fermentation properties of yoghurt that was manufactured with cacao nibs (Theobroma cacao L.). The pH of the yogurt containing the cacao nibs was lower than that of the control, and this reduction was both concentration and fermentation time-dependent. Furthermore, the number of lactic acid bacteria in the yogurt made with cacao and its viscosity increased in a cacao nibs dependent manner. In particular, the yoghurt with 5% cacao nibs added had the highest number of lactic acid bacteria at 48 hours at the end point of the fermentation. Whey protein degradation in yogurt containing cacao nibs increased with the fermentation time, and the organic acid production, especially lactic acid, in the yogurt containing cacao nibs increased significantly after 16 hours of fermentation. In addition, the total polyphenol content of the yogurt containing cacao nibs increased, which was proportional to the amount added. Sensory evaluations of the yogurts indicated that overall taste was less desirable as cacao nib loadings increased from 1 to 5% compared with controls. This result is due to the excessive acidity, which was strongly perceived in the absence of added sugar. The development of yogurts with cacao nibs is expected to contribute much to the appeal of fermented milk.

Keywords

References

  1. Adolfsson O, Meydani SN, Russell RM. 2004. Yogurt and gut function. The American Journal of Clinical Nutrition 80:245-256. DOI:10.1093/ajcn/80.2.245.
  2. Afoakwa EO. 2016. Chocolate science and technology. History, origin and taxonomy of cocoa (2nd). pp. 1-15. Wiley Blackwell, York, UK.
  3. Afoakwa EO, Kongor JE, Takrama J, Budu AS. 2013. Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. International Food Research Journal 20:1843-1853.
  4. Bae HC, Lee JY, Nam MS. 2005. Effect of red ginseng extract on growth of Lactobacillus sp., Escherichia coli and Listeria monocytogenes in pH control medium. Food Science of Animal Resources 25:257-264. [in Korean]
  5. Bae HC, Renchinkhand G, Ku JH, Nam MS. 2011. Characterization of fermented milk added with green whole grains of barley, wheat, glutinous rice and common rice powders. Korean Journal of Agricultural Science 38:485-491. [in Korean] https://doi.org/10.7744/CNUJAS.2011.38.3.485
  6. Bertazzo A, Comai S, Brunato I, Zancato M, Costa CVL. 2011. The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans. Food Chemistry 124:93-96. https://doi.org/10.1016/j.foodchem.2010.05.110
  7. Biehl B, Ziegleder G. 2003. Cocoa: Chemistry of processing. Encyclopedia of food sciences and nutrition (2nd). pp. 1436-1448. Academic Press, New York, USA.
  8. Bravo L, Saura-Calixto F. 1998. Characterization of the dietary fiber and the in vitro in digestible fraction of grape pomace. American Journal of Enology and Viticulture 49:135-141. https://doi.org/10.5344/ajev.1998.49.2.135
  9. Chandan RC, White CH, Kilara A, Hui YH. 2013. Manufacturing yogurt and fermented milks. Part I: Basic background. Chapter 1. History and consumption trends, Chapter 2. Milk composition, physical and processing characteristics. pp. 1-48. John Wiley & Sons Ltd., Hoboken, NJ, USA. DOI:10.1002/9781118481301.
  10. Gilliland SE. 1990. Health and nutritional benefits from lactic acid bacteria. FEMS Microbiology Reviews 7:175-188. DOI:10.1111/j.1574-6968.1990.tb04887.x.
  11. Gu L, House SE, Wu X, Ou B, Prior RL. 2006. Procyanidin and catechin contents and antioxidant capacity of cocoa and chocolate products. Journal of Agricultural and Food Chemistry 54:4057-4061. https://doi.org/10.1021/jf060360r
  12. Guo J, Wang MH. 2007. Antioxidant and antidiabetic activities of ulmus davidiana extracts. Food Science and Biotechnology 16:55-61.
  13. Isolauri E, Sutas Y, Kankaanpaa P, Arvilommi H, Salminen S. 2001. Probiotics: Effects on immunity. American Journal of Clinical Nutrition 73:444S-450S. DOI:10.1093/ajcn/73.2.444s.
  14. Jassim MA, Ayed HS, Saleh HM. 2020. Effect of some fermented milk on blood picture of hypercholesterolemic rats. International Journal of Interdisciplinary Environmental Studied 11:1257-1260. DOI:10.13140/RG.2.2.34834.40640.
  15. Jung GT, Ju IO. 1997. Studies on the preparation of yogurt from milk added with purple sweet potato. Korean Journal of Food and Nutrition 10:458-461. [in Korean]
  16. Kim H, Keeney PG. 1984. (-)-Epicatechin contents in fermented and unfermented cocoa beans. Journal of Food Science 49:1090-1092.
  17. Kim HK, Bae HC, Nam MS. 2003. Fermentation properties of mulberry yoghurt. Korean Journal of Agricultural Science 30:66-75. [in Korean]
  18. Kim SY, Park MK, Lee JE, Park JY. 2004. Quality characteristics of soy yogurt formulated with L-carnitine, L-methionine and saccharified rice solution. Korea Soybean Digest 21:6-14. [in Korean]
  19. Lee IS, Lee SO, Kim HS. 2002. Preparation and quality characteristics of yogurt added with Saururus chinensis (Lour.) bail. Journal of the Korean Society of Food Science and Nutrition 31:411-416. [in Korean] https://doi.org/10.3746/JKFN.2002.31.3.411
  20. Meydani SN, Ha WK. 2000. Immunologic effects of yogurt. The American Journal of Clinical Nutrition 71:861-872. https://doi.org/10.1093/ajcn/71.4.861
  21. Paik JH, Ko YT. 1992. Effect of storage period of rice on quality of rice added yogurt. Korean Journal of Food Science and Technology 24:470-476. [in Korean]
  22. Park BB, Renchinkhand G, Nam MS. 2019. Physicochemical properties of fermented milk supplemented with Helianthus tuberosus powder. Journal of Milk Science and Biotechnology 37:196-205. https://doi.org/10.22424/jmsb.2019.37.3.196
  23. Payne MJ, Hurst WJ, Miller KB, Rank C, Stuart DA. 2010. Impact of fermentation, drying, roasting, and dutch processing on epicatechin and catechin content of cacao beans and cocoa ingredients. Journal of Agricultural and Food Chemistry 58:10518-10527. DOI:10.1021/jf102391q.
  24. Puziah H, Jinap S, Sharifah KSM, Asbi A. 1998. Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. Journal of the Science of Food Agriculture 78:535-542. https://doi.org/10.1002/(SICI)1097-0010(199812)78:4<535::AID-JSFA151>3.0.CO;2-6
  25. Ronald-Ross W, Victor RP, Lamuela-Raventos S, Rosa MSLR, Maria IP, Ramon E. 2012. Chocolate in health and nutrition. Industrial and home processing of cocoa polyphenols. In Nutrition and health edtied by Lamuela-Raventos RM, Izquierdo-Pulido M, Estruch R. pp. 119-124. Springer, AG, Switzerland.
  26. Sanchez-Segarra PJ, Garcia-Marinez M, Gordillo-Otero MJ, Diaz-Valverde A, Maro-Lopez MA, Moreno-Rojas R. 2000. Influence of the addition of fruit on the mineral content of yoghurts: Nutritional assessment. Food Chemistry 71:85-89. https://doi.org/10.1016/S0308-8146(00)00146-1
  27. Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticuluture 16:144-158. https://doi.org/10.5344/ajev.1965.16.3.144
  28. Voigt J, Biehl B, Kamaruddin S. 1993. The major seed proteins of Theobroma cacao L. Food Chemistry 47:145-151.  https://doi.org/10.1016/0308-8146(93)90236-9