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

김경희, 김예린, 김수아, 한태인, 박노동, 홍경덕, 황상덕, 용주선, 김재숙
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/398699
韓國食生活文化學會誌 (한국식생활문화학회지)
제35권 제4호 (2020.08)
pp.382-386
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

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.

키워드
Freeze-dried nattonutritional barDPPHsensory evaluations
목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 재료
    2. 영양바의 색도
    3. 영양바의 DPPH 라디칼 소거능
    4. 관능검사
    5. 통계처리
III. 결과 및 고찰
    1. 영양바의 제조
    2. 영양바의 색도
    3. 영양바의 DPPH 라디칼 소거능
    4. 관능검사
IV. 요약 및 결론
References
저자
  • 김경희(목포대학교 생활과학연구소) | Kyung-hee Kim (Research Institute of Human Ecology, Mokpo National University)
  • 김예린(목포대학교 식품영양학과) | Ye-Rin Kim (Department of Food & Nutrition, Mokpo National University)
  • 김수아(목포대학교 식품영양학과) | Su-A Kim (Department of Food & Nutrition, Mokpo National University)
  • 한태인(목포대학교 식품영양학과) | Tae-In Han (Department of Food & Nutrition, Mokpo National University)
  • 박노동(해남자연농업영농조합법인) | Ro-Dong Park (Haenam Natural Farming Association Corporation, Myungjung)
  • 홍경덕(해남자연농업영농조합법인) | Gyung-Deok Hong (Haenam Natural Farming Association Corporation, Myungjung)
  • 황상덕(해남자연농업영농조합법인) | Sang-Duk Hwang (Haenam Natural Farming Association Corporation, Myungjung)
  • 용주선(해남자연농업영농조합법인) | Ju-Sun Yong (Haenam Natural Farming Association Corporation, Myungjung)
  • 김재숙(건강식문화연구소) | Jae-Suk Kim (Health & Food culture institute) Corresponding author