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http://dx.doi.org/10.17495/easdl.2017.6.27.3.332

Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder  

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)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.3, 2017 , pp. 332-340 More about this Journal
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.
Keywords
Opuntia ficus-indica var. saboten powder; macaron; sensory evaluation; antioxidant activities; texture;
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Times Cited By KSCI : 12  (Citation Analysis)
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