[논문]볶음 검정콩가루를 첨가한 마들렌의 품질 특성

전재은; 이인선

doi:10.7318/kjfc/2022.37.6.529

볶음 검정콩가루를 첨가한 마들렌의 품질 특성
Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.37 no.6, 2022년, pp.529 - 539

전재은 (군산대학교 식품영양학전공) , 이인선 (군산대학교 식품영양학전공)

Abstract ▼ AI-Helper

This study investigated the quality characteristics of madeleines prepared using varying amounts of roasted black soybean flour (RBF). The RBF was used to substitute 0% (control group), 20% (RBF-20 group), 40% (RBF-40 group) and 60% (RBF-60 group) of weak flour (WF) in the manufacture of madeleine. The substitution of WF with RBF showed decreased the pH but increased the sugar concentration of the batter (p<0.01). Low lightness (L) and low yellowness (b) were observed in the experimental groups at high ratios of RBF substitution (p<0.05). The experimental groups of madeleines showed higher hardness and chewiness than the control group (p<0.001). The principal component analysis of the RBF-60 experimental group, which had the highest proportion of RBF, showed that it had relatively strong characteristics with respect to "darkness", "soybean odor", "sesame odor", "grains odor", "savory flavor", "sweetness", "black soybean taste", and "moistness". The acceptance test results, showed that the RBF-20 experimental group was similar to the control group with respect to "odor acceptance", "taste acceptance", and "texture acceptance". Thus, this study confirmed the possibility of using RBF for the preparation of madeleines.

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표/그림 (10)

표 Compositional ingredients for madeleine substituted with roasted black soybean flour
표 Definition of sensory attribute and standard reference of madeleine
표 pH and sugar concentration of madeleine batter made with the addition of roasted black soybean flour
표 Moisture content of weak flour, roasted black soybean flour, and madeleine made with the addition of roasted black soybean flour
그림 Appearance of madeleine made with the addition of roasted black soybean flour. ¹⁾Refer to .
표 Colorimetric characteristics of madeleine made with the addition of roasted black soybean flour
표 Texture characteristics of madeleine made with the addition of roasted black soybean flour
표 Generic descriptive sensory evaluation of madeleine made with the addition of roasted black soybean flour
$Principal component analysis (PCA) loadings for sensory attributes (A) and madeleine samples (B). <sup>1)</sup>Refer to . <sup>2)</sup>yel: yellowness; dar: darkness; flo-O: flour odor; but-O: butter odor; bea-O: soybean odor; ses-O: sesame odor; gra-O: grain odor; sav-F: savory flavor; swe-T: sweet taste; che-T: cheese taste; bla-T: black soybean taste; coh: cohesiveness; moi: moistness; fra: fracturability.$ 그림 Principal component analysis (PCA) loadings for sensory attributes (A) and madeleine samples (B). ¹⁾Refer to . ²⁾yel: yellowness; dar: darkness; flo-O: flour odor; but-O: butter odor; bea-O: soybean odor; ses-O: sesame odor; gra-O: grain odor; sav-F: savory flavor; swe-T: sweet taste; che-T: cheese taste; bla-T: black soybean taste; coh: cohesiveness; moi: moistness; fra: fracturability.
표 Sensory acceptance of madeleine made with the addition of roasted black soybean flour

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