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동결건조 낫토를 첨가한 영양바의 품질특성

Quality Characteristics of Nutritional Bar Supplemented with Freeze-Dried Natto

한국식생활문화학회지 2020년 35권 4호 p.382 ~ 386
김경희, 김예린, 김수아, 한태인, 박노동, 홍경덕, 황상덕, 용주선, 김재숙,
소속 상세정보
김경희 ( Kim Kyung-Hee ) - Mokpo National University Research Institute of Human Ecology
김예린 ( Kim Ye-Rin ) - Mokpo National University Department of Food and Nutrition
김수아 ( Kim Su-A ) - Mokpo National University Department of Food and Nutrition
한태인 ( Han Tae-In ) - Mokpo National University Department of Food and Nutrition
박노동 ( Park Ro-Dong ) - Haenam Natural Farming Association Corporation
홍경덕 ( Hong Gyung-Deok ) - Haenam Natural Farming Association Corporation
황상덕 ( Hwang Sang-Duk ) - Haenam Natural Farming Association Corporation
용주선 ( Yong Ju-Sun ) - Haenam Natural Farming Association Corporation
김재숙 ( Kim Jae-Suk ) - Health & Food culture institute

Abstract


This study evaluated the color, DPPH radical activity, and sensory characteristics of nutritional bars supplemented withvarying concentrations (0, 2.5, 5, and 7.5%) of freeze-dried Natto. An inconsistent pattern was observed for the L value,whereas both a and b values increased significantly up to 5% addition of freeze-dried Natto. The DPPH free radicalscavenging activity of nutritional bars supplemented with 0, 2.5, 5, and 7.5% freeze-dried Natto were determined to be59.54, 59.70, 44.85, and 55.07%, respectively. The appearance, color, taste, texture, and overall preference of nutritionalbars supplemented with freeze-dried Natto showed significant differences between the samples. The overall preference of thenutrient bar was highest at 6.08 points, determined for the 2.5% Natto supplemented bar. The quality characteristics of the2.5% added samples exhibited significantly higher values as compared to the controls, thereby indicating the potential ofdevelopment in health-functional cereal bars.

키워드

Freeze-dried natto;nutritional bar; DPPH; sensory evaluations

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