Soybean pulp, a nutrient-rich byproduct of soymilk and tofu production, offers potential functional benefits. This study investigated the effects of soybean pulp supplementation on the nutritional and functional properties of dried sweet potato strips. In order to evaluate these properties, protein and dietary fiber content, color parameters, antioxidant activity, and free amino acid levels were analyzed. Soybean pulp supplementation significantly increased the protein and dietary fiber content, antioxidant activity, and free amino acid levels. In particular, glutamic acid, arginine, phenylalanine, threonine, and histidine were identified as the major contributors to the free amino acid profile influenced by the supplementation. Among the tested concentrations, 3% soybean pulp supplementation was found to be the most effective at enhancing the nutritional and functional attributes. These findings therefore suggest that soybean pulp can serve as a functional ingredient to enhance the nutritional and functional properties of dried sweet potato strips, while offering an environmentally sustainable approach to utilizing food byproducts in functional food development.

Abstract
서 론
재료 및 방법
    콩비지 추출물 및 고구마 말랭이 제조
    단백질 및 식이섬유 분석
    색도
    항산화 분석
    유리아미노산 분석
    통계분석
결과 및 고찰
    단백질 및 식이섬유 함량콩비지 첨가에 따른 단백질 및
    색상
    항산화 효과
    유리아미노산 함량
결 론
ORCID
Conflict of interests
Acknowledgements
Data availability
Authorship contribution statement
Ethics approval
References

• 임한별(전북대학교 푸드테크학과, 농업회사법인주식회사 말린) | Hanbyul Lim (Department of Food Technology (FoodTech), Jeonbuk National University, Jeonju 54896, Korea, Malin Co., Ltd., Wanju 565823, Korea)
• 김광표(전북대학교 푸드테크학과, 전북대학교 식품공학과) | Kwang-Pyo Kim (Department of Food Technology (FoodTech), Jeonbuk National University, Jeonju 54896, Korea, Department of Food Science and Technology, Jeonbuk National University, Jeonju 54896, Korea)
• 김은진(농업회사법인주식회사 말린, 전북대학교 식품공학과) | Eunjin Kim (Malin Co., Ltd., Wanju 565823, Korea, Department of Food Science and Technology, Jeonbuk National University, Jeonju 54896, Korea)
• 최지환(한국농수산대학교 축산학부 한우전공) | Jeehwan Choe (Major of Beef Science, Department of Livestock, Korea National College of Agriculture and Fisheries, Jeonju 54874, Korea)
• 김수아(전주대학교 환경생명과학과) | Sooah Kim (Department of Environment Science and Biotechnology, Jeonju University, Jeonju 55069, Korea) Corresponding author