The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

Abstract
 서 론
 재료 및 방법
  1. 실험 재료
  2. 마카롱 제조
  3. 수분함량 측정
  4. DPPH 라디칼 소거 활성 측정
  5. ABTS 라디칼 소거 활성 측정
  6. 색도 측정
  7. 조직감 측정
  8. 관능검사
  9. 통계처리
 결과 및 고찰
  1. 수분함량
  2. DPPH 라디칼 소거능
  3. ABTS 라디칼 소거 활성 측정
  4. 색도 측정
  5. 텍스처 특성
  6. 관능검사
 요약 및 결론
 References

• 박옥자(경일대학교 보건복지학과) | Ok Ja Park (Dept. of Social Welfare, Kyungil University)
• 박미혜(경북대학교 식품영양학과, ㈜JFNB) | Mi Hye Park (Dept. of Food Science and Nutrition, Kyungpook National University, JFNB Co., Ltd.)
• 이승환(안동대학교 식품생명공학과) | Seung Hwan Lee (Dept. of Food Science and Biotechnology, Andong National University)
• 이선미(대전대학교 식품영양학과) | Sun Mee Lee (Dept. of Food and Nutrition, Daejeon University) Corresponding author