한국식품영양학회지 (The Korean Journal of Food And Nutrition)

  • 제35권4호
  • /
  • Pages.231-238
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  • 2022
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  • 1225-4339(pISSN)
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  • 2287-4992(eISSN)
한국식품영양학회 (The Korean Society of Food and Nutrition)
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생강청을 활용한 고콜레스테롤혈증에 도움이 되는 마들렌의 품질 및 특성

Quality and Characteristics of Madeleine That is Helpful for Hypercholesterolemia Using Ginger Syrup

  • 이화정 (을지대학교 식품영양학과) ;
  • 박은빈 (을지대학교 식품영양학과) ;
  • 유수인 (성남식품연구개발지원센터) ;
  • 백진경 (을지대학교 식품영양학과)
  • 투고 : 2022.03.19
  • 심사 : 2022.07.26
  • 발행 : 2022.08.31
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초록

As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

키워드

과제정보

본 연구는 2022년도 성남 시니어산업혁신센터 '고령친화 융복합 제품·서비스지원사업'의 지원을 받아 수행되었음.

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