부산대학교 도서관

The main objective of this study was improving nutritional composition and functionality of extruded snacks for senior by adding solid-state fermented wheat bran by Lactobacillus acidophilus. For this purpose, the wheat bran inoculated with Lactobacillus acidophilus was used in extruded snack formulation at the levels of 2.5, 5 and 10%. The whbran inoculated with Lactobacillus acidophilus contained more phenylalanine, an essential amino acid for seniors, than raw or sterilized wheat brans. Total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and trolox equivalent antioxidant capacity (TEAC) were used to examine the antioxidant properties. The TPC and TFC values tended to increase as the amount of wheat bran fermented with Lactobacillus acidophilus in extruded snack increased from 0% to 10%. According to the senior-friendly food standard, foods with hardness of 50,000∼20,000 N/m² could be consumed by the gums. As shown in results of texture, the hardness of the extruded snacks added with fermented wheat bran was in range of 29,678 to 39,223 N/m², suggesting the possibility as a senior friendly food product.