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http://dx.doi.org/10.9799/ksfan.2012.25.3.664

Quality Characteristics of Madeleine with Peach(Prunus persica L. Batsch) Juice  

Lim, Yun-Teag (Dept. of Food Science and Technology, Chungbuk National University)
Kim, Dong-Ho (Dept. of Food Science and Technology, Chungbuk National University)
Ahn, Jun-Bae (Dept. of Food Service Industry, Seowon University)
Choi, Suk-Hyun (Dept. of Food Service Industry, Seowon University)
Han, Gyeong-Phile (Division of Food Service Industry, Uiduk University)
Kim, Gil-Hah (Dept. of Plant Medicine, Chungbuk National University)
Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University)
Publication Information
The Korean Journal of Food And Nutrition / v.25, no.3, 2012 , pp. 664-670 More about this Journal
Abstract
In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.
Keywords
madeleine; peach juice; quality characteristics; texture; sensory evaluation;
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Times Cited By KSCI : 16  (Citation Analysis)
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