Human Ecology Research

The Korean Home Economics Association (대한가정학회)
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Quality Characteristics of Nutritional Bar with Varying Concentrations of Enteromorpha intenstinalis Powder

창자파래분말을 첨가한 영양바의 품질특성

  • KyungHee Kim (Department of Food & Nutrition, Mokpo National University) ;
  • JaeSuk Kim (Health & Food culture institute)
  • Received : 2024.03.12
  • Accepted : 2024.04.13
  • Published : 2024.05.30
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Abstract

This study analyzed the quality characteristics of nutritional bars with varying concentrations (0, 0.5, 1.5, 2.5%) of Enteromorpha intenstinalis powder added. To achieve this, color analysis, an assessment of DPPH radical scavenging activities, and sensory evaluations were performed. The results revealed that as the amount of Enteromorpha intestinalis powder (EIP) increased, pH and lightness values decreased. DPPH radical scavenging activities of 75.26%, 56.11%, 71.59%, and 62.49% were exhibited for the 0%, 0.5%, 1.5%, and 2.5% concentrations, respectively at 50 mg/mL. Significant differences were observed between the samples with respect to the color, appearance, texture, taste, and overall preference for the nutritional bars. Overall preference was highest for the nutritional bar with 1.5% Enteromorpha intenstinalis powder added. Therefore, adding 1.5% of Enteromorpha intenstinalis powder to a nutritional bar is most suitable for enhancing preference and quality characteristics.

Keywords

Acknowledgement

This work was supported by a Jeonnam Technopark grant(2019-0399).

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