Korean Journal of Food Science and Technology · 2003 · 11 citations · 0 references
AgricultureFood ScienceMicrobiologyFood AnalysisFood MicrobiologyFood ProcessingFlavor EvaluationFood CompositionFood FermentationMicrobiological QualityStorage StabilityTaste EvaluationFlavor Profile EvaluationFlavor Quality EvaluationFunctional Properties Of Fermented FoodsRoom-temperature StorageSensory Flavor EvaluationSensory Quality EvaluationViable Cell CountViable Cell Counting
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 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.