농축유청단백질 첨가가 마들렌의 품질특성에 미치는 영향

Abstract

This study examined the quality characteristics of madeleine prepared using various levels of whey protein concentrate (WPC). WPC was used to substitute 0% (control), 10% (WPC-10), 20% (WPC-20), 30% (WPC-30), and 40% (WPC-40) of the butter in the preparation madeleine. As the substitution level of WPC powder increased, the dough yield significantly increased, whereas the baking loss rate and moisture content decreased (p<0.001). The pH decreased significantly with higher levels of WPC addition (p<0.001), while the sugar content and salinity showed significant increases (p<0.001). Crude protein content was significantly higher in all WPC-treated groups compared to the control, whereas crude lipid content was significantly lower (p<0.01). As the substitution ratio of WPC increased, both mass and density decreased, while volume and height increased significantly (p<0.01). Color measurements showed that increasing the proportion of WPC resulted in higher lightness and redness values, but lower yellowness values (p<0.001). Texture profile analysis revealed that hardness, gumminess, and chewiness significantly increased with higher levels of WPC powder addition (p<0.001). In the intensity evaluation of sensory attributes, the WPC-40 group exhibited weaker “lightness” and “dairy flavor” but showed the highest scores in “darkness” and “pore size” compared to the control and other experimental groups (p<0.05). “Nutty” and “buttery” aromas were evaluated as stronger in the WPC-30 group than in the control(p<0.001). “Eggy” aroma and flavor were significantly stronger in the control group compared to all WPC groups, whereas “chewiness” and “springiness” were evaluated as weaker (p<0.05). In the liking test, the WPC-30 group received the highest scores for appearance liking, aroma liking, and overall liking (p<0.05).