Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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The Development of Yogurt, Bread, and Cookies with added Bean Sprout Powder and Isoflavone Extracts

콩나물 분말과 이소플라본 추출물을 첨가한 요쿠르트, 빵 및 과자의 개발

  • Lee, Hye-Sung (Department of Food Science and Nutrition, Kyungpook National University) ;
  • Kim, Kwang-Ok (Department of Food Science and Nutrition, Kyungpook National University)
  • 이혜성 (경북대학교 생활과학대학 식품영양학과) ;
  • 김광옥 (경북대학교 생활과학대학 식품영양학과)
  • Published : 2007.08.31
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Abstract

In a previous study, isoflavones showed prominent physiological effects on diabetes, hyperlipemia, and alcoholic hepatotoxicity. The purpose of this study was to develop isoflavone-rich bean sprout- and isoflavone extract-containing foods, to improve symptoms of diabetes and hyperlipemia. The foods employed were yogurt, bread, and cookies. Through sensory evaluations, the ingredient amounts were determined. In the sensory evaluations of the yogurt and bread, overall taste scores decreased with increasing amounts of bean sprout powder. However, for the cookies, the overall taste score increased with an increasing amount of bean sprout powder, and the addition of isoflavones had no influence on flavor. The results indicated the following ingredient levels for ultimate product development. For the yogurt, 100 mL of low fat milk was fermented at $50^{\circ}C$ for 36 hr, and mixed with 0.5 g of roasted bean sprout powder and 31 mg of isoflavone extract. For the bread, bean sprout powder was added to wheat flour at a replacement level of 10%, which was mixed with 12 g of butter and 124 mg of isoflavone extract for 200 g of dough. For the cookies, the bean sprout powder was added to wheat flour at a replacement level of 60%, and then mixed with 15 g of butter and 124 mg of isoflavone extract for 100 g of dough. The total isoflavone contents of the yogurt, bread, and cookies were 14.35 mg/100 mL, 38.24 mg/100 g, and 190.00 mg/100 g, respectively.

콩나물을 열풍 건조하여 분말화한 시료와 대두 이소플라본 추출물을 이용하여 몇 가지 형태의 식품 개발을 시도하였으며, 관능검사를 통하여 성분의 조성을 최적화하였다. 우유 100 m1에 혼합 요쿠르트 균주 2 mg을 넣어 $50^{\circ}C$에서 36시간 발효시켜 콩나물 분말 0.5 g, 이소플라본 추출물 31 mg을 혼합하여 이소플라본 함량이 14.35 mg/l00 ml인 이소플라본 강화 콩나물 요쿠르트(Table 7)를 개발하였으며, 밀가루의 10%를 콩나물 분말로 대체하고 밀가루 및 콩나물 분말의 중량 100 g 당 이소플라본 추출물 124 mg을 첨가하여 이소플라본 함량이 38.24 mg/100 g bread인 이소플라본 강화 콩나물 빵(Table 11)을 개발하였다. 또한 밀가루 함량의 60%를 콩나물 분말로 대체하고 밀가루 및 콩나물 분말의 중량 50 g당 이소플라본 추출물 124 mg을 첨가하여 이소플라본 함량이 190.00 mg/l00 g cookie인 이소플라본 강화 콩나물 쿠키(Table 16)를 개발하였다. 이들 3가지 형태의 식품에 대한 관능검사 결과 쿠키 형태가 콩나물 분말과 이소플라본 추출물의 함량이 가장 높으면서 관능검사패널들의 기호도도 가장 높았다. 콩나물 분말과 이소플라본 추출물을 이용한 쿠키가 제품화되어 공급될 경우 기호도도 우수하여 기능성과 맞을 겸비한 식품으로서 활용될 수 있을 것으로 평가되었다.

Keywords

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