KOREASCHOLAR

볶음 검정콩가루를 첨가한 마들렌의 품질 특성 Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour

전재은, 이인선
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  • URLhttps://db.koreascholar.com/Article/Detail/419383
韓國食生活文化學會誌 (한국식생활문화학회지)
제37권 제6호 (2022.12)
pp.529-539
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study investigated the quality characteristics of madeleines prepared using varying amounts of roasted black soybean flour (RBF). The RBF was used to substitute 0% (control group), 20% (RBF-20 group), 40% (RBF-40 group) and 60% (RBF-60 group) of weak flour (WF) in the manufacture of madeleine. The substitution of WF with RBF showed decreased the pH but increased the sugar concentration of the batter (p<0.01). Low lightness (L) and low yellowness (b) were observed in the experimental groups at high ratios of RBF substitution (p<0.05). The experimental groups of madeleines showed higher hardness and chewiness than the control group (p<0.001). The principal component analysis of the RBF- 60 experimental group, which had the highest proportion of RBF, showed that it had relatively strong characteristics with respect to “darkness”, “soybean odor”, “sesame odor”, “grains odor”, “savory flavor”, “sweetness”, “black soybean taste”, and “moistness”. The acceptance test results, showed that the RBF-20 experimental group was similar to the control group with respect to “odor acceptance”, “taste acceptance”, and “texture acceptance”. Thus, this study confirmed the possibility of using RBF for the preparation of madeleines.

목차
Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 마들렌의 제조
    3. 반죽의 pH 및 당도
    4. 수분함량
    5. 색도 및 외관
    6. 조직감
    7. 감각 특성 평가
    8. 통계분석
III. 결과 및 고찰
    1. 반죽의 pH 및 당도
    2. 수분함량
    3. 색도 및 외관
    4. 조직감
    5. 감각 특성 평가
IV. 요약 및 결론
Conflict of Interest
References
저자
  • 전재은(군산대학교 식품영양학전공) | Jae-Eun Jeon (Major in Food and Nutrition, Kunsan National University)
  • 이인선(군산대학교 식품영양학전공) | In-Seon Lee (Major in Food and Nutrition, Kunsan National University) Corresponding author