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http://dx.doi.org/10.9799/ksfan.2015.28.1.066

Development of Value-added Macaronè with Perilla frutescens Powders and Their Physiological Characteristics  

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)
Publication Information
The Korean Journal of Food And Nutrition / v.28, no.1, 2015 , pp. 66-72 More about this Journal
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
macaron$\grave{e}$; Perilla frutescens; antioxidant; total sugar;
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Times Cited By KSCI : 4  (Citation Analysis)
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