This study aimed to investigate the physicochemical characteristics and antioxidant activity of cereal bars containing various concentrations (0, 10, 20, or 30%) of apple pomace (AP). Highest vitamin B1 and C contents were observed in 30% AP-containing bars, but vitamin B2 and B3 contents were highest in the control (0.347 and 3.566 mg/100 g, respectively). Cutting strength decreased significantly in an AP concentration-dependent manner. Total polyphenol and flavonoid contents in 10% AP bars were 2.949±0.157 mg of GAE/g and 1.001±0.009 mg of CE/g, respectively. Antioxidant activities were assessed by measuring free radical scavenging activities, and 10% AP bars had the highest activities, as determined by ABTS (2,2'azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) and DPPH (α-α-diphenyl-β-picrylhydrazyl) assays (0.412±0.008 and 0.492±0.021 mg GAE/g, respectively). These results suggested that apple pomace should be regarded a potential nutritional and antioxidant source.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 시료 및 시약
    2. 시리얼바 제조
    3. 수분함량 측정
    4. 총 식이섬유 측정
    5. 전단력 측정
    6. 비타민 C, B1, B2 및 B3 함량 분석
    7. 총 폴리페놀 함량 측정
    8. 총 플라보노이드 함량 측정
    9. ABTS 라디칼 소거능
    10. DPPH 라디칼 소거능
    11. 통계분석
III. 결과 및 고찰
    1. 시리얼바의 수분, 식이섬유 함량 및 전단력
    2. 시리얼바의 수용성 비타민 함량 분석
    3. 시리얼바의 폴리페놀 및 플라보노이드 함량
    4. 시리얼바의 항산화 효과
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 편지예(경성대학교 식품생명공학과) | Jiye Pyeon (Department of Food Science and Biotechnology, Kyungsung University)
• 김윤정(경성대학교 식품생명공학과) | Yoonjeong Kim (Department of Food Science and Biotechnology, Kyungsung University)
• 장금일(충북대학교 식품생명공학과) | Keum-Il Jang (Department of Food Science and Biotechnology, Chungbuk National University)
• 정종연(경성대학교 식품생명공학과) | Jong Youn Jeong (Department of Food Science and Biotechnology, Kyungsung University)
• 김영화(경성대학교 식품생명공학과) | Younghwa Kim Corresponding author