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Quality Characteristics of Nutritional Bar Supplemented with Freeze-Dried Natto

동결건조 낫토를 첨가한 영양바의 품질특성

  • Kim, Kyung-hee (Research Institute of Human Ecology, Mokpo National University) ;
  • Kim, Ye-Rin (Department of Food & Nutrition, Mokpo National University) ;
  • Kim, Su-A (Department of Food & Nutrition, Mokpo National University) ;
  • Han, Tae-In (Department of Food & Nutrition, Mokpo National University) ;
  • Park, Ro-Dong (Haenam Natural Farming Association Corporation, Myungjung) ;
  • Hong, Gyung-Deok (Haenam Natural Farming Association Corporation, Myungjung) ;
  • Hwang, Sang-Duk (Haenam Natural Farming Association Corporation, Myungjung) ;
  • Yong, Ju-Sun (Haenam Natural Farming Association Corporation, Myungjung) ;
  • Kim, Jae-Suk (Health & Food culture institute)
  • Received : 2020.07.13
  • Accepted : 2020.08.31
  • Published : 2020.08.31

Abstract

This study evaluated the color, DPPH radical activity, and sensory characteristics of nutritional bars supplemented with varying 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 radical scavenging activity of nutritional bars supplemented with 0, 2.5, 5, and 7.5% freeze-dried Natto were determined to be 59.54, 59.70, 44.85, and 55.07%, respectively. The appearance, color, taste, texture, and overall preference of nutritional bars supplemented with freeze-dried Natto showed significant differences between the samples. The overall preference of the nutrient bar was highest at 6.08 points, determined for the 2.5% Natto supplemented bar. The quality characteristics of the 2.5% added samples exhibited significantly higher values as compared to the controls, thereby indicating the potential of development in health-functional cereal bars.

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