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http://dx.doi.org/10.9799/ksfan.2022.35.4.231

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

Lee, Hwa Jung (Dept. of Food and Nutrition, Eulji University)
Park, Eun Bin (Dept. of Food and Nutrition, Eulji University)
Ryu, Soo In (Seongnam Food R&D Support Center)
Paik, Jean Kyung (Dept. of Food and Nutrition, Eulji University)
Publication Information
The Korean Journal of Food And Nutrition / v.35, no.4, 2022 , pp. 231-238 More about this Journal
Abstract
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.
Keywords
ginger; madeleine; hypercholesterolemia; quality; characteristics;
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