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2020 Vol.32, Issue 3 Preview Page

Research Article

Macaron Development using Black Rice Bran Powder and Evaluation of the Quality Characteristics

흑미 미강을 첨가한 기능성 마카롱 개발 및 품질특성 연구

S. J. Park1†
박 성진1†
1Macaron Development using Black Rice Bran Powder and Evaluation of the Quality Characteristics
1한림성심대학교 관광외식조리과 교수
*sjpark@hsc.ac.kr
31 December 2020. pp. 311-320
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Abstract

In this study, the quality characteristics and antioxidant activities of macarons prepared with black rice bran powder (BRP; 0, 2, 4, 6, 8, and 10%) were evaluated. When BRP was used, the macaron water content decreased gradually and in proportion to the amount of BRP added. Increasing the amount of BRP decreased the lightness (L) and yellowness (b), but redness (a) increased. Textural analysis of the BRP macarons showed that the hardness increased as BRP was added, whereas the springiness, cohesiveness, gumminess, and brittleness decreased. The macaron with 6% BRP produced the highest scores for all of the items in the sensory test (e.g., color, flavor, taste, texture, and overall acceptability). The total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity increased with increasing amounts of BRP. The preparation of macarons with 6% BRP resulted in the highest quality.

Keywords
Antioxidant activities
Black rice bran powder
Macaron
Quality level
Sensory test
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Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 32
  • No :3
  • Pages :311-320
  • Received Date : 2020-06-29
  • Revised Date : 2020-07-02
  • Accepted Date : 2020-07-16
  • DOI :https://doi.org/10.22698/jales.20200025
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