As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

Abstract
서 론
재료 및 방법
    1. 재료 및 제조
    2. 실험방법
결과 및 고찰
    1. 마들렌의 굽기 손실
    2. 마들렌의 수분함량, pH 및 당도
    3. 마들렌의 색도
    4. 마들렌의 조직감
    5. 마들렌의 항산화 활성
요약 및 결론
References

• 이화정(을지대학교 식품영양학과 대학원생) | Hwa Jung Lee (Graduate Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• 박은빈(을지대학교 식품영양학과 대학원생) | Eun Bin Park (Graduate Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• 유수인(성남식품연구개발지원센터 센터장) | Soo In Ryu (Center Director, Seongnam Food R&D Support Center, Seongnam 13218, Korea)
• 백진경(을지대학교 식품영양학과 부교수) | Jean Kyung Paik (Associate Professor, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea) Corresponding author