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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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Research history (2)

2021

Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder
Ji-Young Lim ,  So-Yeon Jin Journal of the Korean Society of Food Science and Nutrition 2021.08 Academic journal
임지영 전통예술학과 2021.01 Thesis
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Abstract· Keywords

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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.
#fermented soybean curd residue #vegans #nutritional bars #antioxidant activity #quality evaluation

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ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약
REFERENCES

References (54)

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AACC. Approved methods of the AACC. 9th ed. American Association of Cereal Chemists, St. Paul, MN, USA. 1995. google schola Bae EA, Moon GS. A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr. 1997. 26:203-208. google schola Cho DH, Kim MJ, Sim EY, Jeon YH, Lee CK, Woo KS. Effect of carbohydrate treatments on phenolics content and antioxidant activity of maize flour. Korean J Food Sci Technol. 2018. 50:132-137. google schola Choi HY, Oh SY, Lee YS. Antioxidant activity and quality characteristics of perilla leaves (Perilla frutescens var. japonica HARA) cookies. Korean J Food Cook Sci. 2009. 25:521-530. google schola Chung YK, Lee BD, Kim SJ, Kim MR. The color quality and antioxidant activities of baekseolgi added with cashew (Anacardium occidentale). FoodService Industry Journal. 2020. 16:21-32. google schola

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