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.

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

• 이인선(군산대학교 식품영양학전공) | In-Seon Lee (Major in Food and Nutrition, Kunsan National University) Corresponding author
• 전재은(군산대학교 식품영양학전공) | Jae-Eun Jeon (Major in Food and Nutrition, Kunsan National University)