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http://dx.doi.org/10.7318/KJFC/2020.35.4.382

Quality Characteristics of Nutritional Bar Supplemented with Freeze-Dried Natto  

Kim, Kyung-hee (Research Institute of Human Ecology, Mokpo National University)
Kim, Ye-Rin (Department of Food & Nutrition, Mokpo National University)
Kim, Su-A (Department of Food & Nutrition, Mokpo National University)
Han, Tae-In (Department of Food & Nutrition, Mokpo National University)
Park, Ro-Dong (Haenam Natural Farming Association Corporation, Myungjung)
Hong, Gyung-Deok (Haenam Natural Farming Association Corporation, Myungjung)
Hwang, Sang-Duk (Haenam Natural Farming Association Corporation, Myungjung)
Yong, Ju-Sun (Haenam Natural Farming Association Corporation, Myungjung)
Kim, Jae-Suk (Health & Food culture institute)
Publication Information
Journal of the Korean Society of Food Culture / v.35, no.4, 2020 , pp. 382-386 More about this Journal
Abstract
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.
Keywords
Freeze-dried natto; nutritional bar; DPPH; sensory evaluations;
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