난백분말을 첨가한 마카롱의 품질특성과 항산화 활성Quality Characteristics and Antioxidative Activities of Macaron with the Addition of Egg White Powder
- Other Titles
- Quality Characteristics and Antioxidative Activities of Macaron with the Addition of Egg White Powder
- Authors
- 김민지; 심기현
- Issue Date
- Apr-2017
- Publisher
- 한국식품영양학회
- Keywords
- egg white powder; macaron; quality characteristic; sensory evaluation; antioxidative activity
- Citation
- 한국식품영양학회지, v.30, no.2, pp 269 - 281
- Pages
- 13
- Journal Title
- 한국식품영양학회지
- Volume
- 30
- Number
- 2
- Start Page
- 269
- End Page
- 281
- URI
- https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/8571
- DOI
- 10.9799/ksfan.2017.30.2.269
- ISSN
- 1225-4339
- Abstract
- In this study, quality characteristics and antioxidative activities were comparatively evaluated between the macaron with egg white powder added at the ratios of 2, 4, 6 and 8% and the macaron with added liquid egg white, in order to determine the applicability of the macaron with added egg white powder. The analysis of amino acids indicated that the group with 8% of egg white powder added showed the highest total amino acid content of 7,584.20 mg/100 g. The group with 4% of egg white powder added showed the highest sweetness (p<0.01); whereas, and the group with 2% of egg white powder added showed the highest pH (p<0.001). In terms of the chromaticity, L (p<0.01) and a values (p<0.05) were increased with the increasing percentage of added egg white powder. With the increasing percentage of added egg white powder, textures such as hardness (p<0.01), chewiness (p<0.05), gumminess (p<0.001), and cohesiveness (p<0.001) decreased; whereas, adhesiveness (p<0.001) and springiness (p<0.01) increased. The results of the sensory evaluation indicated the highest preference for the macaron containing 6% white egg powder, in all items. DPPH free radical scavenging activity, SOD-like activity, and reducing power were increased with increasing amounts of added egg white powder (p<0.001). Collectively, the results indicated that the production of macaron with the addition of 6% of egg white powder is the most suitable mixing ratio for enhancing the preference and quality level.
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