An increasing trend embracing the 2030 generation mindset through the new word ‘newtro’, which means reinterpreting the past and selling it in the present, has been gaining traction. The 2030 generation who seek new experiences and desserts is growing. The unique dessert market is expected to continue to grow in the future. Thus, this study devised a pine needle madeleine. Madeleines were made by varying the proportions of pine needle powder added to 0%, 1%, 3%, 5%, and 7%, and specific gravity, moisture, color, physical properties, and antioxidant properties were measured. The L-value decreased significantly (p<0.001) as the amount of pine needle powder added increased, and the a-value increased (p<0.001). The total polyphenol content, DPPH, and ABTS gradually increased significantly (p<0.001). Through this study, it was possible to confirm the quality and characteristics of madeleines using pine needle powder, which has excellent antioxidant properties, and it will become basic data for the development of various desserts using pine needle powder.

Abstract
서 론
재료 및 방법
    1. 재료 및 마들렌 제조
    2. 실험방법
결과 및 고찰
    1. 비중과 수분함량
    2. 색도 측정
    3. 물성 측정
    4. 항산화력 분석
요약 및 결론
References

• 백진주(을지대학교 식품영양학과 대학원생) | Jin Ju Baek (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