Browse > Article
http://dx.doi.org/10.9721/KJFST.2020.52.6.632

Quality characteristics and antioxidant activities of macaron added with white bean powder  

Kim, Da Hee (Department of Food & Nutrition, Chungnam National University)
Kim, Su Jin (Department of Food & Nutrition, Chungnam National University)
Baek, Seung Yeon (Department of Food & Nutrition, Chungnam National University)
Park, Young Mi (Department of Food & Nutrition, Chungnam National University)
Kim, Mee Ree (Department of Food & Nutrition, Chungnam National University)
Publication Information
Korean Journal of Food Science and Technology / v.52, no.6, 2020 , pp. 632-640 More about this Journal
Abstract
In this study, we produced macarons by adding white bean powder at various proportions (0, 25, 50, 75, and 100%). The macarons in the 100% additive group had the highest moisture content, smallest volume, highest weight, and highest sugar and reducing sugar content. The macarons in the 50% additive group had the highest spread factor.Furthermore, their pH and acidity demonstrated the greatest air bubble stability. In the Hunter color system, by adding white bean powder, the L value gradually decreased, whereas the a and b values gradually increased. The hardness, gumminess, and chewiness decreased with the addition of white beans. Flavonoids and total phenolic compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD)-like activity were the highest at 100%. Additionally, their overall acceptability was the highest at 50%. These results suggested that the use of white bean powder to produce macarons have numerous advantages.
Keywords
white bean; macaron; quality characteristics; antioxidant activities;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
연도 인용수 순위
1 AACC. Approved Methods of the AACC. 9th ed. Method 10-50D. American Association of Cereal Chemists, St. Paul, MN, USA (1995)
2 AACC. Approved Methods of the AACC. 10th ed. Method 44-15, 44-19. American Association of Cereal Chemists, St. Paul, MN, USA (2000)
3 AOAC. Official Methods of Analysis of AOAC intl. 13th ed. Association of Official Analytical Communities, Arlington, VA, USA (1990)
4 Ash DJ, Colmey JC. The role of pH in cake baking. Bakers Dig. 47: 36-42 (1973)
5 Bae EA, Kwon TW, Lee YS, Moon GS. Analysis of phenolic acids in Korean soybeans and their antioxidative activities. Korean Soybean Dig. 14:12-20 (1997)
6 Bae EA, Moon GS. A study on the antioxidative activities of Korean soybeans. J. Korean Soc. Food Sci. Nutr. 26: 203-208 (1997)
7 Baek SY, Sha XT, Hwang MH, Kim MR. Physicochemical properties and antioxidant activities of macarons added with Enteromorpha prolifera powder. J. Korean Soc. Food Sci. Nutr. 48: 1373-1382 (2019)   DOI
8 Park YM, Kim SJ, Kim DH, Kim MR. Physicochemical properties of macaron supplemented with peanut (Arachis hypogaea L.) powder. J. Korean Soc. Food Sci. Nutr. 49: 377-384 (2020)   DOI
9 Ryu SH, Moon GS. Antioxidative and antiaging effects of dietary yellow and black soybean in rats. J. Korean Soc. Food Sci. Nutr. 32: 591-597 (2003)   DOI
10 Singleton VL, Orthofer R, Lamuela-Raventos RM. Analysis of total phenols and other oxidation substrates antioxidants by means of Folin-Ciocalteu reagent. Method. Enzymol. 299: 152-178 (1999)   DOI
11 Villarroel M, Biolley E, Bravo S, Carrasco P, Rios P. Characterization of chilean hazel nut sweet cookies. Plant Food. Hum. Nutr. 43: 279-285 (1993)   DOI
12 Blois MS. Antioxidant determinations by the use of a stable free radical. Nature. 181: 1199-1200 (1958)   DOI
13 Won HJ, Lee BS, Lee SK, Choi Y, Yoon S, Park KH, Cho Dj, Song CH. The effect of isoflavone on postmenopausal symptoms and hormonal changes in postmenopausal women. J. Korean Soc. Menopause 7: 54-63 (2001)
14 Woo KS, Kim HJ, Lee JH, Lee BW, Lee YY, Lee BK. Quality and physicochemical characteristics of soybean flours after germination and roasting. Korean J. Food Sci. Technol. 50: 143-151 (2018)   DOI
15 Yang JS, Oh BY. Characteristics of egg white. Food Sci. Ind. 32: 42-55 (1999)
16 Yang SH. Effects of ice creams prepared with oligosaccharide and soy or soy isoflavones on diabetic biomarkers in type 2 diabetic mice. MS thesis, Daegu University, Kyeongsan, Korea (2008)
17 Yang SO, Chang PS, Lee JH. Characterization of isoflavone profiles in soy cookies using β-glucosidase-containing almond powder. Korean J. Food Sci. Technol. 38: 461-468 (2006)
18 Choi SK, Kim SH, Kim DS. Sensory and mechanical characteristics of fish patties according to the addition of soybean powder. Korean J. Culi. Res. 15: 84-92 (2009)
19 Chae YC. The role of bakery and eggs. Culi. Sci. Hos. Res. 3: 367-383 (1997)
20 Choi JH. Anti-inflammatory mechanism of sinapic acid and fermented soybean products. MS thesis, Pusan National University, Busan, Korea (2010)
21 Choi SY, Lim SY, Jung WS, Yoo KM, Hwang IK. Studies on quality characteristics and biological activities of macaroons supplemented with GABA (γ-Aminobutyric acid) rice powder and xylose. J. East Asian Soc. Diet. Life. 25: 822-829 (2015)   DOI
22 Davis WB. Determination of flavonones in citrus fruits. Anal. Chem. 19: 476-478 (1947)   DOI
23 Doescher LC, Hoseney RC, Millken GA, Rubenthaler GI. Effect of sugar and flours on cookie spread evaluated by time-lapse photography. Cereal Chem. 64: 163-167 (1987)
24 Finney KF, Morris VH, Yamazaki WT. Micro versus macro cookies baking procedures for evaluation the cookie quality of wheat varieties. Cereal Chem. 27: 42-49 (1950)
25 Fourie PC, Basson DS. Sugar content of almond, pecan, and macadamia nuts. J. Agr. Food Chem. 38: 101-104 (1990)   DOI
26 Goldstein A, Tachibana S, Lowney LI, Hunkapiller M, Hood L. Dynorphin-(1-13), an extraordinarily potent opioid peptide. P. Natl. Acad. Sci. USA. 76: 6666-6670 (1979)   DOI
27 Han JH, Lee KH, Sohn HS, Lee YB, Park JS, Oh MJ. Evaluation of enteral foods prepared with soybean dietary fiber for patients with diarrhea. J. Agric. Sci. 35: 41-51 (2008)
28 Hayes RE, Bookwalter GN, Bagley EB. Antioxidant activity of soybean flour and derivatives-A review. J. Food Sci. 42: 1527-1532 (1977)   DOI
29 Henry RE. High fructose corn syrup. New sweetener for the baker. Bakers Dig. 52: 25-30 (1976)
30 Hong SJ, Yoon HH. Quality characteristics of macarons made with pumpkin seed powder. J. East Asian Soc. Diet. Life. 30: 59-65 (2020)   DOI
31 Hong YM. Effective whole soy flour addition on noodle characteristics. MS thesis, Sejong University, Seoul, Korea (2002)
32 Jeon KS, Park SI. Manufacturing and functional properties of soymilk prepared with Korean and Chinese soybeans. Korean J. Culi. Res. 21: 68-79 (2015)
33 Jeong SH, Kim SI, Sim KH. Antioxidative activity of Jeolpyeon containing lotus (Nelumbo nucifera Gaertn) seed powder. Korean Soc. Food Cult. 27: 505-511 (2012)   DOI
34 Kang HJ, Park JD, Lee HY, Kum JS. Quality characteristics of Topokkidduk added with soybean flour. Korean J. Food Preserv. 19: 688-695 (2012)   DOI
35 Kang IJ, Kang MH, Kim MS, Park SS, Byun EH, Yoo SH, Yook HS. Food and chemical guideline. 1st ed. Life Science, Seoul, Korea. pp. 218, 219 (2015)
36 Kim MJ. Mom's french cookie good macaron. Chung, Seoul, Korea. pp. 11-68 (2013)
37 Kim KJ. Quality characteristics and antioxidant activities of macaron with cabbage powder. Food Eng. Prog. 21: 367-374 (2017)   DOI
38 Hong JY, Shin SR, Kong HJ, Choi EM, Woo SC, Lee MH, Yang KM. Antioxidant activity of extracts from soybean and small black bean. Korean J. Food Preserv. 21: 404-411 (2014)   DOI
39 Kim SR. Soybean isoflavones and metabolism of bone tissue(bone turnover). B. Food Technol. 15: 16-26 (2002)
40 Kim SY, Han GD, Jung IC, Kim KJ. Quality characteristics and antioxidant activities of macaron with Opuntia ficus-indica var. saboten powder. J. East Asian Soc. Diet. Life. 27: 332-340 (2017)   DOI
41 Kim TY, Jeon TW, Yeo SH, Kim SB, Kim JS, Kwak JS. Antimicrobial, antioxidant and SOD-like activity effect of Jubak extracts. Korean J. Food Nutr. 23: 299-305 (2010a)
42 Kim SY, Kim SY, Chung CE, Yoon S, Park JH. Effects of isoflavone supplementation on lipid profiles and antioxidant systems in rats fed with cholesterol diet. J. Life Sci. 20: 1683-1690 (2010b)   DOI
43 Kim KH, Kim YS, Hong MS, Yook HS. Quality characteristics of meringue cookies added with tomato powder. J. Korean Soc. Food Sci. Nutr. 45: 366-371 (2016)   DOI
44 Kim HY, Kim MR, Ko BK. Evaluation of food quality. 2nd ed. Hyoil, Seoul, Korea. pp. 63-68 (2006)
45 Kim KA, Nho HS. Effects of dietary polyphenol compounds on vascular endothelium function and cardiovascular response, cardiorespiratory during dynamic exercise in prehypertensive. Korea J. Sports Sci. 27: 877-890 (2018)   DOI
46 Kim MZ, Sim KH. Quality characteristics and antioxidative activities of macaron with the additon of egg white powder. Korean J. Food Nutr. 30: 269-281 (2017)   DOI
47 Kim MJ, Song YJ, Kim HR, Lee SR, Sok DE, Kim SN, Kim MR. Polyphenol and phytate contents and their relationship to antioxidative activity in soybeans. J. East Asian Soc. Dietary Life. 19: 975-980 (2009)
48 Korea Agro-Fisheries & Food Trade Corporation (aT). 2016 A survey on the dessert food market in Korea and abroad. Available from: https://www.atfis.or.kr/fip/article/M000010401/view.do?articleId=2995. Accessed Jul. 12, 2020.
49 Korea Agro-Fisheries & Food Trade Corporation (aT). 2019 Segment Market Report-Cheonggukjang Market. Available from: https://atfis.or.kr/article/M001050000/view.do?articleId=3318&page=&searchKey=&searchString=&searchCategory=. Accessed Jul. 12, 2020.
50 Lee JH, Kim MR, Min HS, Lee YE, Song ES, Gwon SJ, Kim MJ, Song HN. Food and cookery principle. 4th ed. Gyomoonsa, Paju, Korea. pp. 123, 298 (2016)
51 Lee JH, Lee SR. Analysis of phenolic substances content in Korean plant foods. Korean J. Food Sci. Technol. 26: 310-316 (1994)
52 Lee MH, Byun JB, Kim SK, Choi YS. The physicochemical and quality properties of the bread added with soy fiber powder. Korean J. Culi. Res. 18: 1-14 (2012)
53 Lee MH, Park YH, Oh HS, Kwak TS. Isoflavone content in soybean and its processed products. Korean J. Food Sci. Technol. 34: 365-369 (2002)
54 Lee YS, Park YS, Chang HG. Physicochemical properties and white layer cake making potentialities of wheat flour and soy protein isolate blends. Korean J. Food Sci. Technol. 38: 534-542 (2006)
55 Marklund S, Marklund G. Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47: 469-474 (1974)   DOI
56 Oldham AM, McComber DR, Cox DF. Effect of cream of tartar level and egg white temperature on angel food cake quality. Fam. Consum. Sci. Res. J. 29: 111-124 (2000)   DOI
57 Moon HK, Lee SW, Moon JN, Kim DH, Yoon WJ, Kim GY. Quality characteristics of various beans in distribution. J. East Asian Soc. Dietary Life. 21: 215-221 (2011)
58 National Academy of Agricultural Science (NAAS). Korean Food Composition Table. 9th ed. National Academy of Agricultural Science, Seoul, Korea. pp. 72, 86 (2016)
59 Oh HK. Effect of soy isoflavone intake on brain development and function in rats. MS thesis, Kookmin University, Seoul, Korea (2006)
60 Park JS. A new approach to revitalizing the soy industry. Soybean Ind. Inf. 2: 15-19 (2019)
61 Park JY, Park YS, Chang HG. Quality characteristics of sponge cake supplemented with soy fiber flour. Korean J. Food Sci. Technol. 40: 412-418 (2008)
62 Park OJ, Park MH, Lee SH, Lee SM. Characteristics of macaroons prepared with natural materials and artificial food colorant. Korean J. Food Nutr. 31: 631-639 (2018)   DOI