Quality Characteristics of Nutrition Bar Substituted with Defatted Ginseng Seed Meal

摘要: Abstract The objectives of this study were to investigate the quality characteristic nutrition bar with various concentrations (0, 5, 10, 20%) defatted ginseng seed meal(DGSM). Specific gravity and pH batters lower in bars containing DGSM. volume, loss rate leavening decreased as DGSM increased. In color crust crumb, L bcolor values according level added, whereas a valuesand △ 10 20% had significantly higher hardness value than control (p < 0.05). result sensory evaluation showed that intensity scores for color, flavor, taste, after taste texture highest substituted 10% attained overall acceptability score. Results indicated optimal concentration into was 10%.Key words : meal, bar, characteristics,