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http://dx.doi.org/10.20878/cshr.2017.23.1.004

The Quality Characteristics of Macaroon added with Helianthus tuberosus L. Powder  

Choi, Young-Sim (Dept. of Food & Culinary Arts, Suwon Women's University)
Publication Information
Culinary science and hospitality research / v.23, no.1, 2017 , pp. 28-36 More about this Journal
Abstract
This study made macaroon with the addition of Helianthus tuberosus L. powder so as to increase the application of Helianthus tuberosus L. powder (HTP) to food products and look into the quality characteristics depending on an addition ratio. Helianthus tuberosus L. powder 0%, 0.5%, 1.0%, 1.5%, and 2.0% were added, respectively, to make macaroon. As Helianthus tuberosus L. powder was added more, the moisture content tended to decrease more significantly (p<0.001). As Helianthus tuberosus L. powder was added more, lightness and yellowness tended to reduce more significantly (p<0.001). As Helianthus tuberosus L. powder was added more, the content of total phenol compounds and DPPH radical scavenging activity were significantly increased (p<0.001). In terms of texture analysis, hardness, gumminess, cohesiveness and chewiness were significantly increased, as the Helianthus tuberosus L. powder was increased (p<0.05). In terms of sensory test, regarding taste, 0.5% HTP group had the highest points. And as color, flavor, and texture were improved, 1.5% HTP showed the most desirable result in terms of overall acceptability. Results, if Helianthus tuberosus L. powder is added for cooking macaroon, it seems to increase anti-oxidation function and develop functional macaroon with excellent sensory factors.
Keywords
Helianthus tuberosus L.; macaroon; quality characteristics; texture; sensory; overall acceptability;
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Times Cited By KSCI : 9  (Citation Analysis)
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