고추장 첨가 마카롱의 개발에 관한 연구

Abstract

This study was conducted to prepare the Korean style Gochujang macaroons with health benefits. We made four types of macaroons with 2.3%, 4.4% and 6.7% of substitution ratio of Korean traditional fermented hot pepper paste, Gochujang, instead of sugar powder(correspond to 5%, 10% and 15% of total weight of macaroons paste), and evaluated their some characteristics. Density of macaroon pastes were not significantly different, and pH of them were lowered with Gochujang addition. Spreadability and loss(%) of macaroon biscuits were significantly increased, but expansion was not affected until 10% substitution of Gochujang. The lightness(L) of the macaroons decreased with Gochujang substitution but did not reveal the significant difference among Gochujang added groups. The redness(a) and yellowness(b) values were increased. DPPH radical scavenging activities and the content of total polyphenol compound of macaroons containing Gochujang were significantly higher than control. In the sensory properties test, addition of Gochujang exerted a undesirable influence on smoothness, leavening extent, crispness and milky flavor, strengthened chewiness, saltiness, and Gochujang flavor, and affected on sweetness insignificantly. Overall, these results suggest that 10% of Gochujang(corresponding to 4.4% of substitution rate of sugar powder) might be used to develop Korean style Gochujang macaroons with favorable qualities and heath benefits.