골드키위 유산균 발효물을 첨가한 마들렌의 품질 특성
Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria
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Fermented halla gold kiwifruit (FHK) was prepared with Lactobacillus plantarum CK10, a bacterium derived from kimchi. We investigated the quality characteristics and antioxidative activity of madeleine added with FHK. The madeleine dough was prepared by mixing flour, sugar, baking powder, and then followed by adding salt, rum, different amount of the FHK (0, 1, and 3%) and butter. The total titratable acidity of madeleine increased significantly with the amounts of added FHK (p<0.05), while the pH value and total soluble solids showed the reverse trend. The color of madeleine became substantially redder with increasing amounts of FHK (p<0.05), and it appeared darker and less yellow at the same time. The total polyphenol contents of madeleines increased significantly with increasing amounts of FHK (p<0.05), but there was little difference in the total flavonoid content. When the antioxidant activities were measured in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and 2,2’-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid-diammonium salt (ABTS)- radical scavenging, both measured activities of madeleines increased dramatically with added FHK in a dose-dependent manner. Our results suggested that the acidity, color, polyphenol content, and antioxidant activities of madeleines can be improved by adding the fermented gold kiwifruit.
Abstract
Fermented halla gold kiwifruit (FHK) was prepared with Lactobacillus plantarum CK10, a bacterium derived from kimchi. We investigated the quality characteristics and antioxidative activity of madeleine added with FHK. The madeleine dough was prepared by mixing flour, sugar, baking powder, and then followed by adding salt, rum, different amount of the FHK (0, 1, and 3%) and butter. The total titratable acidity of madeleine increased significantly with the amounts of added FHK (p<0.05), while the pH value and total soluble solids showed the reverse trend. The color of madeleine became substantially redder with increasing amounts of FHK (p<0.05), and it appeared darker and less yellow at the same time. The total polyphenol contents of madeleines increased significantly with increasing amounts of FHK (p<0.05), but there was little difference in the total flavonoid content. When the antioxidant activities were measured in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and 2,2’-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid-diammonium salt (ABTS)- radical scavenging, both measured activities of madeleines increased dramatically with added FHK in a dose-dependent manner. Our results suggested that the acidity, color, polyphenol content, and antioxidant activities of madeleines can be improved by adding the fermented gold kiwifruit.
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