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돌외잎 분말을 첨가한 비건 영양바의 품질 특성

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dc.contributor.author현수정-
dc.contributor.author진소연-
dc.date.accessioned2023-12-19T03:31:34Z-
dc.date.available2023-12-19T03:31:34Z-
dc.date.issued2023-10-
dc.identifier.issn2466-0752-
dc.identifier.issn2466-1023-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/159407-
dc.description.abstractThe vegetarian population is increasing worldwide, and the demand for meal replacement nutritional bars, such as energy bars and protein bars, is increasing. This study analyzed the quality characteristics and antioxidant activity of vegan nutrition bars adding different amounts of Gynotemma pentaphyllum leaf powder (0∼2%). As the amount of Gynotemma pentaphyllum leaf powder added to the vegan nutrition bars increased, the pH, soluble solids content, moisture content, brightness, redness of the bars decreased, and the hardness, gumminess, chewiness, and resistance of the nutrition bars increased. The total polyphenol content and DPPH free radical scavenging ability measurement results also showed an increase in antioxidant activity as the amount of Gynotemma pentaphyllum leaf powder added increased. Sensory evaluation results indicated that the group with 1% added Gynotemma pentaphyllum leaf powder received the highest scores in terms of color, taste, and overall preference. However, when added in quantities exceeding 1.5%, the overall preference decreased. In conclusion, adding Gynotemma pentaphyllum leaf powder to vegan nutrition bars not only enhances functionality but also increases preference. The development of vegan nutrition bars with Gynotemma pentaphyllumleaf powder, based on these results is expected to have sufficient competitiveness.-
dc.format.extent10-
dc.language영어-
dc.language.isoENG-
dc.publisher(사)한국조리학회-
dc.title돌외잎 분말을 첨가한 비건 영양바의 품질 특성-
dc.title.alternativeQuality Characteristics of Vegan Nutritional Bars with Gynostemma pentaphyllum Powder-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.20878/cshr.2023.29.10.007-
dc.identifier.bibliographicCitationCulinary Science & Hospitality Research, v.29, no.10, pp 63 - 72-
dc.citation.titleCulinary Science & Hospitality Research-
dc.citation.volume29-
dc.citation.number10-
dc.citation.startPage63-
dc.citation.endPage72-
dc.identifier.kciidART003008961-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasskci-
dc.subject.keywordAuthorGynostemma pentaphyllum-
dc.subject.keywordAuthorVegan-
dc.subject.keywordAuthorNutritional bar-
dc.subject.keywordAuthorConvenience food-
dc.subject.keywordAuthorQuality characteristics.-
dc.subject.keywordAuthor.-
dc.identifier.urlhttps://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE11553450-
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