인삼분말을 첨가한 영양바의 품질특성

Abstract

This study was planed to develop a functional nutritional bar product tailored to the recent trend toward consumer health and convenience. We analyzed the sensory characteristics and consumer preferences of nutritional bars containing ginseng, and studied the quality characteristics of the final product. There were thre types of nutrition bars containing ginseng: RGA(aded by 10% of red ginseng powder), RGB(5% of red ginseng powder), and WG(5% of ginseng and soybean powder). Quality characteristics include color, pH and swetnes. Sensory tests were conducted on 23 people who had experience in consuming nutrition bars. Apearance, flavor, swetnes, sournes, biternes, texture (chewablity and strength), and overal taste were measured using 15 interval scale. RGB showed excelent palatability in the sensory test as a result while it showed lightnes (L) 35.7, rednes (a) 12.25, and yelownes (b) 15.58 in surface chromaticity with 56.2, 5.69 and 6.48 for crumbs. The pH and sugar content of RGB was 6.01 and 4.21, respectively. In conclusion, ginseng nutrient bar would be highly prefered if it has nutritious and delicious loking dark brown color, not to swet taste, crispy texture, nuts other than peanuts inside and some red ginseng scent. Further evaluation is neded for sensory characteristics of ginseng nutrient bar.