• Korean Journal of Food Science and Technology
• /
• v.49 no.6
• /
• pp.617-624
• /
• 2017

Chocolate, one of the most popular confectioneries in the world, is known for its aromatic flavor and high antioxidant activities. In this study, we investigated the effects of fermentation with commercially available lactic acid bacteria, ABT-5, on the flavor and antioxidant activities of dark chocolate. During 24 h fermentation, pH decreased from 5.52 to 3.97 and total acidity increased from 0.51 to 1.85%, whereas total polyphenol and flavonoid contents as well as DPPH and ABTS radical scavenging activities remained unchanged. Furthermore, compared with control HepG2 cells treated with unfermented dark chocolate, those treated with the fermented dark chocolate showed significantly lower levels of reactive oxygen species and higher viability under $H_2O_2-induced$ oxidative stress. Finally, GC-MS and headspace GC-MS analysis detected 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 2-furanmethanol, known to enhance flavor, in the fermented dark chocolate. Collectively, these results suggest that ABT-5-fermented dark chocolate could be utilized for developing value-added dark chocolate products.

• KSBB Journal
• /
• v.25 no.5
• /
• pp.443-448
• /
• 2010

Coated citric acid as an acidulant was prepared to be used as a stable food additive. Sensory evaluation of chocolate products with the coated acidulant additive was performed to improve sensory preference tendency in chocolate product. When the ratio of coated acidulant was varied on the preparation of dark (0, 1, 2 wt%), milk (0, 1, 2 wt%) and white (0, 2, 4, 6 wt%) chocolate, 1 wt% (dark and milk) or 2 wt% (white) addition showed better preference than that of 0% sample in overall acceptability. Under the condition of the same coated acidulant content (1% or 2%), the white chocolate showed best sensory evaluation result in sweet, sour taste and overall acceptability.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.1033-1037
• /
• 1997

The occurrence of mold growth due to moisture migration in a composite chocolate product filled with marshmallow during storage was investigated. The correlation between water activities and water contents of dark chocolate coating and filling marshmallow at $25^{\circ}C$ was well applied to Kuhn's equation. The marshmallow was found to be more hydrogroscopic than the chocolate. Since the moisture transferred from marshmallow to chocolate, the water activity of marshmallow decreased from 0.88 to 0.80 and that of chocolate increased from 0.22 to 0.76 at $25^{\circ}C$ for 30 days. This water activity, 0.76, can allow mold growth. A mold was isolated on the surface of a composite chocolate product at $25^{\circ}C$after 3 months and then was identified as Aspergillus repens. Growth experiments at varied water activities with A. repens were performed. When the water activity in a chocolate solid medium increased from 0.73 to 0.93, the occurrence time of mold growth decreased from 62 to 15 days. These results suggested that the occurrence of mold growth was due to the increased water activity of the chocolate resulting from the moisture transfer from filling marshmallow dark to chocolate coating.

• Journal of Food Hygiene and Safety
• /
• v.34 no.3
• /
• pp.290-295
• /
• 2019

Salmonella spp. are frequently associated with food and are among the most important foodborne pathogens. The recent Salmonella out breaks in Korea was associated with chocolate mousse cakes served with school meals during September 2018. The objective of this research was to compare the 3M Molecular Detection Assay 2 - Salmonella and the Korean Standard Method of Salmonella in artificially inoculated mousse (chocolate and cheese) and tiramisu cakes. Mousse (chocolate and cheese) and tiramisu cakes were artificially inoculated with S. Typhimurium. Twenty five gram of sample was enriched with 225 mL buffered peptone water for incubation at $37^{\circ}C$ for 24 h. After enrichment, the cultures were analyzed by using the 3M Molecular Detection Assay 2 - Salmonella and the Korean Standard Method. Most of the inoculated samples showed similar results except the chocolate mousse cakes, in which real-time PCR was unable to detect S. Typhimurium even after $10^4CFU/25g$ of inoculation. However, S. Typhimurium inoculated at a concentration of $10^0CFU/25g$ was detected by using 3M Molecular Detection Assay 2 - Salmonella. In chocolate mousse, detection of S. Typhimurium using real-time PCR was partially successful when dark chocolate was added at less than 15%. Negative results in real-time PCR and 3M Molecular Detection Assay 2 - Salmonella were confirmed by gel electrophoresis. The data indicated that dark chocolate could inhibit amplification of the target gene in the PCR reactions. In conclusion, the 3M Molecular Detection Assay 2 - Salmonella was better than the Korean Standard Method (real-time PCR) for the detection of S. Typhimurium in chocolate mousse cakes and chocolate mousse.

• Korean journal of food and cookery science
• /
• v.28 no.4
• /
• pp.479-487
• /
• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as a food material for food processing. In this study, the quality characteristics and antioxidant activities of chocolate to which mulberry pomace has been added were evaluated. Freeze-dried mulberry pomace was added to white chocolate at the level of 0, 0.5, 1.5 or 2.5%, and then the white chocolate ganache was put between two layers of dark chocolate. The moisture content and sweetness were not significantly different among treatments, but reducing sugar content was increased, according to the amount of mulberry pomace powder. The Hunter color L(lightness) and b(yellowness) values decreased, according to the mulberry pomace powder amount, whereas the a(redness) increased. The hardness increased according to the mulberry pomace powder amount. Total phenol and flavonoid contents increased, according to the mulberry pomace powder amount. Antioxidant activities(DPPH and hydroxyl radical scavenging activities) also increased, according to the mulberry pomace powder amount. The result of the sensory intensity test revealed that the scores of color, mulberry taste, hardness and chewiness were the highest in the 2.5% mulberry pomace powder added chocolate. Sensory preference test results showed that chocolate added with 1.5% mulberry pomace powder had the highest scores in color, flavor, taste, texture and overall preference. It is suggested that chocolate to which mulberry pomace powder has been added may be a functional chocolate, with high antioxidant activity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.11
• /
• pp.1600-1605
• /
• 2009

Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.

• Nutrition Research and Practice
• /
• v.8 no.6
• /
• pp.695-704
• /
• 2014

BACKGROUND/OBJECTIVES: The type of sweet snack incorporated into an energy-restricted diet (ERD) may produce differential effects on metabolic improvements associated with body weight (BW) loss. This study compared effects of incorporating either twice daily energy-controlled dark chocolate snacks plus once daily sugar-free cocoa beverage (DC) to non-chocolate snacks plus sugar-free non-cocoa beverage (NC) into an ERD on BW loss and metabolic outcomes. MATERIALS/METHODS: In an 18-week randomized comparative trial, 60 overweight/obese premenopausal women were assigned to DC (n = 30) or NC group (n = 30). Dietary intake was measured at baseline and week 18, and BW, anthropometrics, blood pressure (BP) and serum glucose, insulin and lipid concentrations were measured at baseline, and weeks 6, 12 and 18. Data were analyzed using repeated measures ANOVA. RESULTS: Using intention-to-treat analysis, women in DC and NC groups reduced energy intake (both P < 0.001) and lost $4.4{\pm}0.6kg$ and $5.0{\pm}0.9kg$ (both P < 0.001), respectively. Both groups lowered systolic and diastolic BP [DC = 2.7 (P < 0.05), 2.7 (P < 0.01); NC = 3.4 (P < 0.01), 4.2 (P < 0.01) mmHg, respectively]. Glucose and insulin concentrations decreased by 0.72 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01) in DC group and by 0.83 mmol/L (P < 0.001) and 13.20 pmol/L (P < 0.01), respectively, in NC group. Total cholesterol increased in NC group (P < 0.05), with no significant lipid changes in DC group. There were no significant differences in biomarker outcomes between groups. CONCLUSIONS: Overweight/obese premenopausal women following an 18-week ERD that included either DC or NC sweet snack and sugar-free beverage lost equivalent amounts of BW and improved BP measurements and glucose and insulin concentrations.

• Archives of design research
• /
• v.21
• /
• pp.99-106
• /
• 1997

There were the changes of shapes and color tones when the soil materials e.g. Blue-Porcelain, White-Porcelain, Bunchong, mixed A and B, mullite, Sanchong and Ongki - used by most domestic ceramic artists - were glazed at $ 950^{\circ}C,; 1200^{\circ}C,; 1250^{\circ}C,; 1280^{\circ}C,;1300^{\circ}C$ After the materials were dried out at 120t: in an electric oven, they were mixed with water, keeping the percentage of moisture content 25% and kneaded specimens which are hexahedron by $$ 250{\times}30{\times}8mm$$were produced and dried after calibrated at 200mm interval with a vernier caliper. After the materials were dried and glazed, they showed few shape-changes at $950^{\circ}C$ but began to changed at $1200^{\circ}C$,especially Bunchong and Ongki made rapid changes. In the case of color-change, White-Porcelain changed very little. The color of Blue-Porcelain, mixed A and B, Sanchong, Mullite changed to ]aune brilliant as temperature went up but Bunchong and Ongki changed to dark brown or dark chocolate under the same conditions. This study aims at suggestion of the basic data which minimize failure rates by recognizing the property of the materials on the basis of this study and regulating shape-change phenomena and sensitive changes of color when ceramic artists work.

• Korean Journal of Clinical Laboratory Science
• /
• v.39 no.1
• /
• pp.19-24
• /
• 2007

The aim of this study was to evaluate the bacterial effects of Moraxella catarrhalis in otitis media with effusion (OME) by photodynamic therapy (PDT). Bacterial suspensions (10000 CFU/mL) were prepared. The colony forming units (CFU) of Moraxella catarrhalis have been measured after an application of photogem plus 632 nm diode laser irradiation. One ml of the bacterial suspensions have been incubated in the dark for 3h with various concentrations of photogem ($0.625{\sim}5.0_{\mu}g/mL$) and then irradiated with 632 nm diode laser ($15J/cm^2$). After, the PDT Moraxella catarrhalis suspensions ($50{\mu}L$) were inoculated on chocolate agar plate and cultured in the dark at $37^{\circ}C$, 5% $CO_2$ condition for 18h. The colony forming units off the bacteria were measured. Also transmission electron microscopy (TEM) was employed to evaluate the effect of otitis media pathogens by PDT. The nucleus of Moraxella catarrhalis was stained using green fluorescent nucleic acid dye thiazole orange and the fluorescence intensity of the nucleus was measured by flow cytometry. The PDT was effective in killing Moraxella catarrhalis at the photogem dose of $5.0_{\mu}g/mL$, respectively, As assessed by flow cytometry analysis the fluorescence intensity of the nucleus got lower after PDT. TEM result appeared to able to cause damage to the bacterial membranes. On the basis of these findings, bacterial photodynamic therapy with photogem can be considered to be a promising new therapeutic approach for OME.

• Korean Journal of Veterinary Research
• /
• v.18 no.1
• /
• pp.9-13
• /
• 1978

Nitrate poisoning was observed in Holstein calves raising for beef purpose in a dairy-farm of Gyeongbug province. The results observed were summarized as follows: 1. These calves had been fed mainly cornstalk, and a qualitative reaction by "dephenylamine blue test" for nitrate was positive in the serum of the affected calves and in the cornstalk provided. 2. In the clinical signs, the affected calves were suddenly recumbent without premonition and then dyspnea, followed by death. Death also occurred after inappetence, depression, dyspnea, cyanosis of mucous membrane, and terminal anoxic convulsions were observed. 3. In the macroscopical findings, the blood was dark brown (chocolate in color) and more or less poor coagulative. Petechiae of epicardium, severe cloudy swelling of liver, cloudy swelling and hemorrhage of kidney, congestion and hemorrhage of spleen, congestion and edema of lung, and congestion af abomasum and small intestine were observed in these cases. 4. Microscopical changes observed in these cases were peripheral congestion of lobules, centrilobular necrosis and sinusoidal dilatation in liver, hydropic degeneration of hepatic cells, hemorrhage and edema of kidney, necrosis of convoluted-tubular epithelium, and dilatation of Bowman's space and convoluted tubule. There were also congestion and hemorrhage of spleen, hemorrhage and edema of lung, cloudy swelling of myocardium, and congestion and hemorrhage of various organs.