Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder

백년초 분말을 첨가한 마카롱의 품질 특성 및 항산화 활성

  • Kim, Sook-Young (Dept. of Food Science and Technology, Yeungnam University) ;
  • Han, Gi Dong (Dept. of Food Science and Technology, Yeungnam University) ;
  • Jung, In-Chang (Dept. of Food and Nutrition, Andong National University) ;
  • Kim, Ki-Ju (Dept. of Vocational Rehabilitation, Daegu Future College)
  • 김숙영 (영남대학교 식품공학과) ;
  • 한기동 (영남대학교 식품공학과) ;
  • 정인창 (안동대학교 식품영양학과) ;
  • 김기주 (대구미래대학교 특수직업재활과)
  • Received : 2017.05.13
  • Accepted : 2017.06.07
  • Published : 2017.06.30
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Abstract

The aim of this study was to evaluate the quality characteristics, antioxidant activities, and sensory properties of macaron with Opuntia ficus-indica var. saboten powder (OP). Physicochemical and sensory properties of macaron with different amounts (0%, 2%, 4%, and 6%) of OP were examined. The quality of macarons was evaluated based on spread factor, baking loss rate, color, texture, antioxidant activities, and sensory evaluation. As amount of OP addition increased, spread factor and a value increased, whereas baking loss rate, and L and b values decreased (p<0.05). For texture properties, hardness, springiness, and brittleness were lower as OP content increased while cohesiveness and gumminess were not significantly different (p<0.05). For total polyphenolic contents, DPPH and reducing power significantly increased upon addition of OP at high concentrations (p<0.05). In the sensory evaluation of macarons, scores for color, flavor, taste, texture, and overall acceptance were highest with 4% OP, whereas macaron containing 6% OP showed the lowest scores for taste and texture (p<0.05). These data suggest that addition of 4% OP is the optimal concentration for making macaron.

본 연구는 다양한 생리활성을 지닌 백년초 분말을 첨가(0%, 2%, 4%, 6%)한 마카롱을 제조하여 물리적 품질 특성과 항산화 활성 및 관능적 특성을 실험하고, 기능성 식품소재로의 이용가능성과 제조 적성을 조사하였다. 물리적 품질 특성은 백년초 분말 첨가량이 증가할수록 마카롱의 퍼짐성은 대조구에 비해 증가하는 경향을 보였고, 굽기 손실율은 유의적으로 감소하였다. 색도는 L 값과 b 값이 대조구에 비해 백년초 분말 첨가량이 증가할수록 유의적으로 감소하였으며, a 값은 대조구에 비해 매우 높게 나타났다. 조직감에서 경도, 탄력성, 깨짐성은 백년초 분말 첨가구가 대조구에 비해 감소하였으며, 응집성과 점착성은 유의적으로 차이가 없었다. 마카롱의 항산화 활성을 나타내는 총 폴리페놀 함량, DPPH 라디칼 소거능, 환원력 등은 백년초 분말 첨가량이 증가할수록 유의적으로 증가하였다. 관능평가는 색, 향미, 맛, 조직감, 전반적인 기호도에서 백년초 분말 4% 첨가구가 가장 높은 선호도를 보였지만, 맛과 조직감의 경우 6% 첨가구가 각각 5.45와 4.97로 가장 낮게 나타났다. 이상의 결과로 백년초 분말을 첨가한 마카롱 제조 시 백년초 분말의 첨가 적정량은 4%가 적합할 것으로 판단된다.

Keywords

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