This study was conducted to investigate the effect of Perilla frutescens powder on physiological and sensory characteristics in macaronè. The perilla powders were added to macaronè at a weight percentage of 0, 2.5 and 4%. Color values (L-value, redness and yellowness index), total phenolics, DPPH radical scavenging activity, textures, total sugar contents and sensory characteristics of macaronè made with varying levels of perilla powder were measured. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in color, sweetness, nuttyflavor, texture and overall acceptability depending on the addition level of perilla powders.

 서 론  실험재료 및 방법   1. 실험재료   2. 마카롱의 제조   3. 마카롱의 이화학적 및 관능적 특성 측정   4. 통계 처리  결과 및 고찰   1. 색도 및 총당 함량 변화   2. 조직감 측정 결과   3. 총 페놀 함량 변화   4. DPPH 소거 활성   5. 관능평가  요약 및 결론  References

• 이민우(서울대학교 식품영양학과․생활과학연구소) | Lee, Min-Woo
• 최수영( 서울대학교 식품영양학과․생활과학연구소) | 최수영
• 유경미( 숭의여자대학 식품영양과) | 유경미
• 임수연( 베이크 폴린) | 임수연
• 정우석( 베이크 폴린) | 정우석
• 황인경( 서울대학교 식품영양학과․생활과학연구소) | 황인경