흰 참깨를 첨가한 마카롱의 품질 특성 및 항산화능

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.