안성시 재배 가루쌀(바로미2)을 활용한 마들렌의 포도 분말 첨가량에 따른 품질 특성
Quality Characteristics of Madeleines Using Floury Rice (Baromi 2) Grown in Anseong City Added with Various Levels of Grape Powder
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
In this study, the quality characteristics of floury rice madeleines added with grape powder were measured to determine the optimal mixing ratio (0, 2, 4, 6, and 8%). The pH of floury rice madeleines was 8.98±0.02~7.81±0.00, which decreased as the amount of grape powder added increased, and the sweetness increased to 2.30±0.00~2.70±0.02 °Brix. In Hunter's color scale, L and b value decreased as the amount of grape powder added increased of madeleinds, but b value increased. In texture, the hardness and springness of madeleines decrease, while gumminess and chewiness tended to increase. The total polyphenol content (19.91±0.13~38.47±0.76 mg GAE/mL), the DPPH free radical scavenging activity (46.38±2.35~50.49±0.63%) and the ABTS radical scavenging activity (59.83±1.62~62.64±1.30%) of madeleines increased significantly with the increase in the amount of grape powder. In sensory evaluation, floury rice madeleines containing 6% grape powder showed a high score with regard to taste, color, flavor, texture, and overall acceptability.
Abstract
In this study, the quality characteristics of floury rice madeleines added with grape powder were measured to determine the optimal mixing ratio (0, 2, 4, 6, and 8%). The pH of floury rice madeleines was 8.98±0.02~7.81±0.00, which decreased as the amount of grape powder added increased, and the sweetness increased to 2.30±0.00~2.70±0.02 °Brix. In Hunter's color scale, L and b value decreased as the amount of grape powder added increased of madeleinds, but b value increased. In texture, the hardness and springness of madeleines decrease, while gumminess and chewiness tended to increase. The total polyphenol content (19.91±0.13~38.47±0.76 mg GAE/mL), the DPPH free radical scavenging activity (46.38±2.35~50.49±0.63%) and the ABTS radical scavenging activity (59.83±1.62~62.64±1.30%) of madeleines increased significantly with the increase in the amount of grape powder. In sensory evaluation, floury rice madeleines containing 6% grape powder showed a high score with regard to taste, color, flavor, texture, and overall acceptability.