Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Rice Nutritional Bars Containing Different Levels of Chinese Artichoke (Stachys sieboldii Miq.) Powder

초석잠(Stachys sieboldii Miq.) 분말의 첨가량을 달리한 쌀 영양바의 품질특성

  • Joo, Shin-Youn (Department of Food Science and Nutrition, Daejin University) ;
  • Choi, Hae-Yeon (Department of Food Service Management and Nutrition, Kongju National University)
  • 주신윤 (대진대학교 식품영양학과) ;
  • 최해연 (공주대학교 식품과학부 외식상품학과)
  • Received : 2016.09.30
  • Accepted : 2016.10.26
  • Published : 2017.02.28
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Abstract

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.

Keywords

References

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