• Title, Summary, Keyword: Freeze-dried natto

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Quality Characteristics of Nutritional Bar Supplemented with Freeze-Dried Natto (동결건조 낫토를 첨가한 영양바의 품질특성)

  • Kim, Kyung-hee;Kim, Ye-Rin;Kim, Su-A;Han, Tae-In;Park, Ro-Dong;Hong, Gyung-Deok;Hwang, Sang-Duk;Yong, Ju-Sun;Kim, Jae-Suk
    • Journal of the Korean Society of Food Culture
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    • v.35 no.4
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    • pp.382-386
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    • 2020
  • 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.

Quality Characteristics of Dressing with Freeze-Dried Natto (동결건조 낫토를 첨가한 드레싱의 품질특성)

  • Kim, Kyung-hee;Kim, Ye-Rin;Kim, Su-A;Han, Tae-In;Park, Ro-Dong;Hong, Gyung-Deok;Hwang, Sang-Duk;Yong, Ju-Sun;Kim, Jae-Suk
    • Journal of the Korean Society of Food Culture
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    • v.35 no.4
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    • pp.387-391
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    • 2020
  • This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varying concentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) imparted the highest additive value for both L and a, b. The polyphenol contents obtained were 0.63, 0.69, 0.74, and 0.82 mg/g for 0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overall preference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preference was highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibited significantly higher values as compared to those of the controls, raising the possibility of development as a health-functional dressing.

The Effect of Adding Soybean Oil on the Fluidity of Garlic Chunggukjang Paste (대두유 첨가량이 마늘청국장 페이스트의 유동성에 미치는 영향)

  • Lee, Eun-Kyung;Kim, Kyeong-Yee
    • Korean journal of food and cookery science
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    • v.23 no.3
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    • pp.288-293
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    • 2007
  • In this study, chunggukjang was made from soybeans and Bacillus natto. This chunggukjang was meant to be consumed as a margarine and butter substitute, to help lower trans-fatty acid (TFA) intake. A freeze-dried garlic product was used during fermentation to aid in removing the smell of the chunggukjang. Chunggukjang has a very low fluidity due to its high viscosity; therefore, we added 3%(w/w) soybean oil to improve the fluidity. We found that the TFA content of the garlic chunggukiang paste was no more than 0.02${\sim}$0.05%, which was low compared to the usual contents of margarine and butter. After 4 weeks of storage the TFA content was 0.03${\sim}$0.08%, and it remained within the limits of the permissible amount. The addition of soybean oil allowed this chunggukjang to be made with greater ease, and the freeze-dried garlic eliminated the negative inherent qualities of the chunggukjang. Therefore, this garlic chunggukjang paste could be considered reasonable for commercial production.