The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Rice Nutritional Bar added with Aronia Byproducts Powder

아로니아 부산물 분말 첨가 쌀 영양바의 품질 특성

  • Ryu, Hye-Sook (Dept. of Food Science and Nutrition, Sangji University) ;
  • Choi, Hae-Yeon (Dept. of Food Service Management and Nutrition, Kongju National University) ;
  • Joo, Shin-Youn (Dept. of Food Science and Nutrition, Daejin University)
  • 류혜숙 (상지대학교 식품영양학과) ;
  • 최해연 (공주대학교 식품과학부 외식상품학과) ;
  • 주신윤 (대진대학교 식품영양학과)
  • Received : 2015.10.22
  • Accepted : 2015.11.27
  • Published : 2015.12.31
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Abstract

The quality characteristics, total phenolic content, anthocyanin content, and DPPH radical scavenging activity of rice nutritional bar with added powder of aronia byproducts were investigated in this study. The rice nutritional bar was prepared by adding aronia byproducts powder at concentrations of 0%, 2%, 4%, and 6%. The pH of the rice nutritional bar batter was lowered for the control and 2% aronia byproducts powder was added. The moisture content, baking loss rate, leavening rate and specific volume of the rice nutritional bar decreased with as the aronia byproducts powder content increased. In relation to measurements of the colors of the rice nutritional bar crust and crumbs, as the content of aronia byproducts powder increased, the L and b values decreased while the a value increased. From texture analysis, the hardness and chewiness increased according to the level of added aronia byproducts powder, but the springiness and cohesiveness decreased. The total phenolic content, anthocyanin content, and DPPH radical scavenging activity showed the highest values in the rice bar with 6% aronia byproducts powder added. According to a sensory evaluation, overall preference was highest for the rice bar with 4% added aronia byproducts powder, whereas the color and taste was rated higher for the rice bar added with 4% and 6% aronia byproducts powder.

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References

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