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.

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

• 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