In this study, we aimed to compare the quality characteristics of madeleines prepared by substituting wheat flour with stabilized rice bran (SRB) at levels of 0–40%, and evaluated physicochemical properties and consumer acceptability to investigate sensory characteristics. Volume and baking loss significantly increased, whereas the moisture content significantly decreased with increasing SRB substitution levels (p<0.05). Concerning color, the L* value significantly decreased, whereas the a* and b* values significantly increased with an increasing SRB content (p<0.05). In the texture profile analysis, hardness significantly decreased with higher SRB levels. Moreover, both gumminess and chewiness displayed significant reduction in proportion to the SRB content. In the consumer acceptability test, the control group exhibited the highest score for appearance (7.91±1.25), while the appearance scores of SRBadded samples decreased with an increasing SRB content, suggesting that darker colors negatively influenced consumer preference. However, the SRB 30% group yielded the highest scores in grain flavor and overall acceptability (6.00±2.16 and 6.53±1.68, respectively). Based on the combined results of quality characteristics and consumer evaluation, we determined 30% SRB substitution the most suitable level for madeleine formulation.

Abstract
서 론
재료 및 방법
    실험재료
    마들렌의 제조
    무게, 부피 및 비용적 측정
    pH, 수분함량 및 굽기손실률 측정
    색도 측정
    DPPH 및 ABTS free radical 소거 활성 측정
    조직감 측정
    기호도 평가
    통계 처리
결과 및 고찰
    무게, 부피 및 비용적 측정
    pH, 수분함량, 굽기손실률 측정
    색도
    DPPH 및 ABTS free radical 소거활성
    조직감
    기호도 평가
요 약
References

• 정하연(전주대학교 조리․식품산업학과) | Hayeon Jeong (Department of Culinary and Food Industry, Jeonju University, Jeonju 55069, Korea)
• 심도현(전주대학교 조리․식품산업학과) | Do Hyun Shim (Department of Culinary and Food Industry, Jeonju University, Jeonju 55069, Korea)
• 이경미(전주대학교 조리․식품산업학과) | Gyeong Mi Lee (Department of Culinary and Food Industry, Jeonju University, Jeonju 55069, Korea)
• 한나련(전주대학교 한식조리학과) | Na Ryeon Han (Department of Korean Cuisine, Jeonju University, Jeonju 55069, Korea)
• 신정규(전주대학교 한식조리학과) | Jung-Kue Shin (Department of Korean Cuisine, Jeonju University, Jeonju 55069, Korea) Corresponding author