진피가루 첨가 마들렌의 품질 특성 및 항산화성

Abstract

This study was to investigate the antioxidant and quality characteristics of madeleine prepared by various the amount of (0%, 3%, 5%, 7% and 10%) Citrus mandarin peel powder added. Moisture was higher in the supplemented groups added with Citrus peel powder than the control groups. The pH was significantly decreased with addition of the peel powder. The L value of the chromaticity decreased significantly as the powder addition increased, and the a and b values tended to increase. The hardness was significantly difference with the increase in the amount of Citrus mandarin peel powder added. In addition, the elasticity, cohesion, chewiness, and testability were significantly decreased with the increase in the amount of peel powder. DPPH radical scavenging activity and total flavonoid content, the addition of Citrus mandarin peel powder increased significantly. The addition of Citrus mandarin peel powder in madeleine had a lower increase in acid values for three weeks. In sensory evaluation, madeleine with the peel powder showed high aroma, texture, softness and taste and the 3% added group had the highest preference score in overall.