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Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder
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발효비지 분말을 첨가한 비건 영양바의 품질 특성

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Type
Academic journal
Author
Ji-Young Lim (숙명여자대학교) So-Yeon Jin (숙명여자대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.50 No.8 KCI Accredited Journals SCOPUS
Published
2021.8
Pages
849 - 857 (9page)

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Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder
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Soybean curd residue has sulfur-containing amino acids, lysine, rich dietary fiber, and pectin polysaccharide, but most of these are discarded due to storage problems. Fermentation of the soybean curd residue improves functionality and storage. In this study, the control group of vegan nutritional bars was compared with the experimental groups comprising the bars with the addition of fermented soybean curd residue powder (0%, 2%, 4%, 6%, 8%). The comparison parameters included antioxidant activity, quality, and sensory evaluation according to content. The results of the measurement of the total polyphenol and DPPH free radical scavenging activity of the fermented soybean curd residue confirmed high antioxidant activity. The vegan nutrition bars increased in moisture, pH, and soluble solids as the added amount of fermented soybean curd residue powder increased. On the other hand, hardness, fracturability, cohesiveness, chewiness, and the color value L decreased. In the sensory evaluation, the 4% sample of fermented soybean curd residue powder received the highest score for taste, texture, and overall acceptability. Based on these results, it was confirmed that fermented soybean curd residue powder has value as a functional food ingredient and can be used in developing a high-protein convenience meal for vegans.

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