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KMID : 0665420200350040382
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Korean Journal of Food Culture
2020 Volume.35 No. 4 p.382 ~ p.386
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Quality Characteristics of Nutritional Bar Supplemented with Freeze-Dried Natto
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Kim Kyung-Hee
Kim Ye-Rin
Kim Su-A
Han Tae-In
Park Ro-Dong
Hong Gyung-Deok
Hwang Sang-Duk
Yong Ju-Sun
Kim Jae-Suk
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Abstract
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This study evaluated the color, DPPH radical activity, and sensory characteristics of nutritional bars supplemented withvarying 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 radicalscavenging activity of nutritional bars supplemented with 0, 2.5, 5, and 7.5% freeze-dried Natto were determined to be59.54, 59.70, 44.85, and 55.07%, respectively. The appearance, color, taste, texture, and overall preference of nutritionalbars supplemented with freeze-dried Natto showed significant differences between the samples. The overall preference of thenutrient bar was highest at 6.08 points, determined for the 2.5% Natto supplemented bar. The quality characteristics of the2.5% added samples exhibited significantly higher values as compared to the controls, thereby indicating the potential ofdevelopment in health-functional cereal bars.
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KEYWORD
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Freeze-dried natto, nutritional bar, DPPH, sensory evaluations
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