Quality Characteristics of Vegan Nutritional Bars with Fermented Soybean Curd Residue Powder

Abstract

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.

Quality Characteristics of Nutritional Bar with Varying Concentrations of Enteromorpha intenstinalis Powder

“…Kim 등(2020)의 연구에서는 파래를 면류에 첨가하여 영양적 인 측면을 보완하였으며, Lee 등(2010)의 연구에서는 바쁜 일상 에서 쉽게 식사 대용으로 이용할 수 있도록 창자파래 분말을 첨가 한 죽을 개발하였다. 또한 창자파래 분말을 첨가한 매작과 (Park & Cho, 2012), 만두피 (Park et al, 2010), 어묵 (Cho & Kim, 2014)과 설기떡 (Kim & Lyu, 2010) (Kim et al, 2018;Lim & Jin, 2021). 지금까지 국내에서 수행된 영양 바 연구로는 뽕잎분말 첨가량을 달리한 쌀 영양바 (Lee, 2019), 감 귤 농축액 첨가에 따른 영양바 (Park et al, 2014), 오디분말 첨가 한 통곡물 영양바 (Lee, 2020), 양배추 분말 첨가비율에 따른 양배 추 쌀 영양바 (Joo & Choi, 2016)…”

Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein

“…The recent rise in the consumption of protein bars is attributed to its ability to support nutrition and muscle development (Lee et al ., 2020). Nutritional protein bars are stick‐shaped snacks known for their portability, storage convenience and ease of consumption (Lim & Jin, 2021). Generally, animal‐derived proteins, including eggs and milk, are commonly used in protein bar production (Kim et al ., 2018), they often trigger allergic reactions in some consumers, alongside with high release of greenhouse gases arise from the animal feed stock (Yoh, 2018).…”

“…Recent studies have attempted to develop varieties of VPBs with tailored nutritional contents for vegan consumers using plant‐based ingredients, including fermented soybean curd residue powder (Lim & Jin, 2021), soy flour (Dumbrava et al ., 2021), whole grain flour (Allai et al , 2022), pumpkin seeds (Manguldar et al ., 2022) and dried fruits with nuts (Salanţă et al ., 2015). However, there is no research on development of protein bars utilising sweet potato with alternative protein sources such as rice protein.…”