In this study, we investigated the quality and storage characteristics for madeleine with peach (Prunus persica L.) juice and powder. First, we investigated the quality characteristics and the sensory evaluation for madeleine with peach (Prunus persica L.) juice. The pH and specific volume of madele...
In this study, we investigated the quality and storage characteristics for madeleine with peach (Prunus persica L.) juice and powder. First, we investigated the quality characteristics and the sensory evaluation for madeleine with peach (Prunus persica L.) juice. The pH and specific volume of madeleine decreased with increasing volume of peach juice, whereas the moisture content and volume loss rate were increased. In terms of the color of the madeleine crust, L and b values were decreased with increasing of peach juice, and these results were significantly different compared to the control (p<0.05). The color of the madeleine crumb showed less significant changes from that of the control. In terms of texture, the hardness, chewiness, gumminess and cohesiveness of madeleine were increased with increasing peach juice, whereas the adhesiveness was decreased. In the sensory evaluation of taste, color, flavor and overall preference, madeleine containing 20% (w/w) peach juice showed the highest value. Second, we investigated the quality characteristics, the antioxidant effects and the sensory evaluation of Madeleine with increasing content of peach (Prunus persica L.) powder. The pH, specific volume, moisture and loss rate of Madeleine decreased with increasing content of peach powder. In terms of the color of the Madeleine, L and b values of both crust and crumbs were decreased with increasing content of peach powder, whereas a value was increased. Regarding the texture of Madeleine with increasing content of peach powder the hardness, chewiness, and adhesiveness were increased, whereas the cohesiveness was decreased. The total polyphenol content, DPPH activities radical scavenging and ABTS radical scavenging activities were increased with increasing content of peach powder. These results were significantly different to the control (p<0.05). In the sensory evaluation, the taste, color, flavor and overall preference were determined. Madeleine containing 10% (w/w) peach powder exhibited the highest values for all parameters. Consequently, these results should provide for the possible use of peach juice and powder in the bakery industry, as the addition of peach juice enhanced the quality and sensory characteristics of madeleine. Third, we investigated the storage characteristics of madeleine added with peach (Prunus persica L.) juice and powder at 5℃ and 25℃. The pH and moisture contents of madeleine were decreased during storage at both temperatures, whereas the specific volume were increased. In terms of the color of the madeleine, L values for crust and crumbs were decreased, whereas a and b values of crumbs in madeleine added with peach juice and powder were increased during storage at 25℃. Regarding the texture of madeleine, the hardness, the adhesiveness and chewiness of madeleine were increased during storage at both temperatures, whereas the cohesiveness was decreased. The total polyphenol content, DPPH radical scavenging activity and ABTS radical scavenging activity of madeleine added with peach powder were decreased slowly during storage. The total polyphenol content and ABTS radical scavenging activity of the madeleine stored at 5℃ after 5 days were higher than those of madeleine stored at 25℃, DPPH radical scavenging activity of madeleine stored at 5℃ after 3 days showed slightly, whereas that of madeleine stored at 25℃ was disappeared. Therefore, we thought that the addition of peach as component for madeleine preparation enhance the storage characteristic of madeleine.
In this study, we investigated the quality and storage characteristics for madeleine with peach (Prunus persica L.) juice and powder. First, we investigated the quality characteristics and the sensory evaluation for madeleine with peach (Prunus persica L.) juice. The pH and specific volume of madeleine decreased with increasing volume of peach juice, whereas the moisture content and volume loss rate were increased. In terms of the color of the madeleine crust, L and b values were decreased with increasing of peach juice, and these results were significantly different compared to the control (p<0.05). The color of the madeleine crumb showed less significant changes from that of the control. In terms of texture, the hardness, chewiness, gumminess and cohesiveness of madeleine were increased with increasing peach juice, whereas the adhesiveness was decreased. In the sensory evaluation of taste, color, flavor and overall preference, madeleine containing 20% (w/w) peach juice showed the highest value. Second, we investigated the quality characteristics, the antioxidant effects and the sensory evaluation of Madeleine with increasing content of peach (Prunus persica L.) powder. The pH, specific volume, moisture and loss rate of Madeleine decreased with increasing content of peach powder. In terms of the color of the Madeleine, L and b values of both crust and crumbs were decreased with increasing content of peach powder, whereas a value was increased. Regarding the texture of Madeleine with increasing content of peach powder the hardness, chewiness, and adhesiveness were increased, whereas the cohesiveness was decreased. The total polyphenol content, DPPH activities radical scavenging and ABTS radical scavenging activities were increased with increasing content of peach powder. These results were significantly different to the control (p<0.05). In the sensory evaluation, the taste, color, flavor and overall preference were determined. Madeleine containing 10% (w/w) peach powder exhibited the highest values for all parameters. Consequently, these results should provide for the possible use of peach juice and powder in the bakery industry, as the addition of peach juice enhanced the quality and sensory characteristics of madeleine. Third, we investigated the storage characteristics of madeleine added with peach (Prunus persica L.) juice and powder at 5℃ and 25℃. The pH and moisture contents of madeleine were decreased during storage at both temperatures, whereas the specific volume were increased. In terms of the color of the madeleine, L values for crust and crumbs were decreased, whereas a and b values of crumbs in madeleine added with peach juice and powder were increased during storage at 25℃. Regarding the texture of madeleine, the hardness, the adhesiveness and chewiness of madeleine were increased during storage at both temperatures, whereas the cohesiveness was decreased. The total polyphenol content, DPPH radical scavenging activity and ABTS radical scavenging activity of madeleine added with peach powder were decreased slowly during storage. The total polyphenol content and ABTS radical scavenging activity of the madeleine stored at 5℃ after 5 days were higher than those of madeleine stored at 25℃, DPPH radical scavenging activity of madeleine stored at 5℃ after 3 days showed slightly, whereas that of madeleine stored at 25℃ was disappeared. Therefore, we thought that the addition of peach as component for madeleine preparation enhance the storage characteristic of madeleine.
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