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흰 참깨를 첨가한 마카롱의 품질 특성 및 항산화능

Quality characteristics and antioxidant activities of macarons supplemented with white sesame

김수진|백승연|박영미|김다희|김미리
한국식품저장유통학회 (The Korean Society of Food Preservation)|2021.02|Food Science and Preservation|제28권 제1호|pp. 41-52

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quality characteristicsantioxidant activitieswhite sesamemacaron
주제분류식품과학

초록

This study evaluated the physicochemical properties and antioxidant activitiy of macarons containing white sesame powder (0%, 15%, 30%, and 45%). The moisture content and weight of macarons containing white sesame were higher than those of the macarons not containing any (control), and these increased with increasing white sesame content. However, the volume of macarons containing white sesame was lower than that of the control. The soluble solid content (°Brix) and reducing sugar content (%) of the control were the lowest among all the experiment groups. The pH of the macarons decreased as the amount of white sesame increased. As the amount of white sesame increased, in the Hunter color system, L* (lightness) values of the white sesame containing macarons decreased, whereas a* (redness) and b* (yellowness) values increased. Analysis of textural properties by TPA showed that macaron hardness decreased with increasing white sesame content. Flavonoid and total phenolic contents increased with the addition of white sesame. Antioxidant activities such as DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and superoxide dismutase-like activities, of the macarons containing white sesame increased compared with the control. Analysis of the sensory properties revealed that the score of overall acceptability of macarons containing 15% and 30% white sesame was the highest among all the groups. There, our findings suggested that it was desirable to add white sesame to macarons for enhanced quality and sensory characteristics.

Abstract

This study evaluated the physicochemical properties and antioxidant activitiy of macarons containing white sesame powder (0%, 15%, 30%, and 45%). The moisture content and weight of macarons containing white sesame were higher than those of the macarons not containing any (control), and these increased with increasing white sesame content. However, the volume of macarons containing white sesame was lower than that of the control. The soluble solid content (°Brix) and reducing sugar content (%) of the control were the lowest among all the experiment groups. The pH of the macarons decreased as the amount of white sesame increased. As the amount of white sesame increased, in the Hunter color system, L* (lightness) values of the white sesame containing macarons decreased, whereas a* (redness) and b* (yellowness) values increased. Analysis of textural properties by TPA showed that macaron hardness decreased with increasing white sesame content. Flavonoid and total phenolic contents increased with the addition of white sesame. Antioxidant activities such as DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and superoxide dismutase-like activities, of the macarons containing white sesame increased compared with the control. Analysis of the sensory properties revealed that the score of overall acceptability of macarons containing 15% and 30% white sesame was the highest among all the groups. There, our findings suggested that it was desirable to add white sesame to macarons for enhanced quality and sensory characteristics.

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