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김경희,김예린,김수아,한태인,박노동,홍경덕,황상덕,용주선,김재숙,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 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.4
This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varying concentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) imparted the highest additive value for both L and a, b. The polyphenol contents obtained were 0.63, 0.69, 0.74, and 0.82 mg/g for 0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overall preference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preference was highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibited significantly higher values as compared to those of the controls, raising the possibility of development as a health-functional dressing.
김경희,김예린,김수아,한태인,박노동,홍경덕,황상덕,용주선,김재숙,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 한국식생활문화학회 2020 韓國食生活文化學會誌 Vol.35 No.4
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.