• Korean journal of food and cookery science
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• v.29 no.3
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• pp.249-256
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• 2013

The objectives of this study were to investigate the quality characteristic of the nutrition bar with various concentrations (0, 5, 10, 20%) of defatted ginseng seed meal(DGSM). Specific gravity and pH of bar batters were lower in bars containing DGSM. Specific volume, loss rate and leavening rate of bars were decreased as DGSM increased. In color of bar crust and crumb, the L and bcolor values decreased according to the level of DGSM added, whereas the a color valuesand ${\triangle}$ increased. The bars with 5, 10 and 20% DGSM had significantly higher hardness value than control bar (p < 0.05). The result of sensory evaluation showed that intensity scores for color, flavor, taste, after taste and texture were highest for the nutrition bar substituted with 20% DGSM. The nutrition bar with 10% DGSM attained the highest overall acceptability score. Results indicated that optimal concentration of DGSM into the nutrition bar was 10%.