The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Development of Value-added Macaronè with Perilla frutescens Powders and Their Physiological Characteristics

자일로스와 들깨를 이용한 기능성 마카롱 개발 및 생리활성 품질 분석

  • Lee, Min-Woo (Dept. of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Choi, Soo-Yong (Dept. of Food and Nutrition.Research Institute of Human Ecology, Seoul National University) ;
  • Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College) ;
  • Lim, Soo-Yeon (Bake Pauline) ;
  • Jung, Woo-Seok (Bake Pauline) ;
  • Hwang, In-Kyeong (Dept. of Food and Nutrition.Research Institute of Human Ecology, Seoul National University)
  • 이민우 (서울대학교 식품영양학과.생활과학연구소) ;
  • 최수영 (서울대학교 식품영양학과.생활과학연구소) ;
  • 유경미 (숭의여자대학 식품영양과) ;
  • 임수연 (베이크 폴린) ;
  • 정우석 (베이크 폴린) ;
  • 황인경 (서울대학교 식품영양학과.생활과학연구소)
  • Received : 2015.01.12
  • Accepted : 2015.01.28
  • Published : 2015.02.28
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Abstract

This study was conducted to investigate the effect of Perilla frutescens powder on physiological and sensory characteristics in macaron$\grave{e}$. The perilla powders were added to macaron$\grave{e}$ at a weight percentage of 0, 2.5 and 4%. Color values (L-value, redness and yellowness index), total phenolics, DPPH radical scavenging activity, textures, total sugar contents and sensory characteristics of macaron$\grave{e}$ made with varying levels of perilla powder were measured. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in color, sweetness, nuttyflavor, texture and overall acceptability depending on the addition level of perilla powders.

Keywords

References

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