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http://dx.doi.org/10.3746/jkfn.2016.45.12.1816

Quality Characteristics of Madeleine Added with Lentil (Lens culinaris) Powder  

Bae, Dan-Bi (Department of Food & Nutrition, Chungnam National University)
Kim, Kyoung-Hee (Department of Food & Nutrition, Chungnam National University)
Yook, Hong-Sun (Department of Food & Nutrition, Chungnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.12, 2016 , pp. 1816-1822 More about this Journal
Abstract
This study investigated the quality characteristics and antioxidant activities of madeleine added with lentil powder (LP). Madeleine was prepared with flour levels of lentil powder (0, 20, 40, and 60%). The pH, moisture, and specific gravity of madeleine decreased with increasing amounts of LP, whereas loss rate increased. Hunter L and b values of crust decreased with increasing amounts of LP, whereas a value of crust increased (P<0.05). Hunter L and b values of crumb increased with increasing amounts of LP, whereas a value of crumb decreased (P<0.05). For texture of madeleine with increasing amounts of LP, hardness and adhesiveness increased, whereas springiness, cohesiveness, and chewiness were reduced. DPPH radical scavenging activity of LP madeleine significantly increased with increasing amounts of LP (P<0.05). In the sensory evaluation of appearance, color, flavor, texture, taste, and overall preference, madeleine with LP 20% showed the highest value. It is suggested that LP 20% madeleine could be substituted for wheat flour to improve madeleine quality.
Keywords
madeleine; lentil powder (Lens culinaris); quality characteristics;
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Times Cited By KSCI : 12  (Citation Analysis)
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