Development of energy bars using aronia powder and analysis of their physicochemical qualities, antioxidant compounds, and activities

다국어 초록 (Multilingual Abstract)

This study aimed to develop energy bars containing different amounts of aronia powder (0, 1, 3, and 5%) and analyze their physicochemical properties, antioxidant compounds, and activities. The a* value of aronia energy bars increased with increasing addition amounts of aronia powder, whereas the L* and b* values decreased. The total organic acid content significantly increased with increasing addition amounts of aronia powder. Malic acid, a predominant organic acid in aronia, exhibited the highest content in the 5% aronia powder sample. Total flavonoid and total phenol contents were higher in the aronia powder bars compared with those in the control. Additionally, the total phenol contents significantly increased with increasing addition amounts of aronia powder. The antioxidant activities of the energy bars were also significantly higher in the aronia powder bars compared with those of the control.

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