[논문]생강청을 활용한 고콜레스테롤혈증에 도움이 되는 마들렌의 품질 및 특성

이화정; 박은빈; 유수인; 백진경

doi:10.9799/ksfan.2022.35.4.231

생강청을 활용한 고콜레스테롤혈증에 도움이 되는 마들렌의 품질 및 특성
Quality and Characteristics of Madeleine That is Helpful for Hypercholesterolemia Using Ginger Syrup 원문보기

한국식품영양학회지 = The Korean journal of food and nutrition, v.35 no.4, 2022년, pp.231 - 238

이화정 (을지대학교 식품영양학과) , 박은빈 (을지대학교 식품영양학과) , 유수인 (성남식품연구개발지원센터) , 백진경 (을지대학교 식품영양학과)

Abstract ▼ AI-Helper

As cholesterol intake increases, the prevalence of hypercholesterolemia is also increasing. With increasing food selection considering health, consumption of functional foods that can help health is also expected to increase. Ginger is rich in minerals (such as potassium and magnesium) and antioxidants. Antioxidants have been shown to be effective in lowering blood cholesterol levels. Therefore, we would like to produce madeleines helpful for hypercholesterolemia by adding ginger syrup to madeleines recently consumed as desserts. In this study, the quality and characteristics were analyzed after making madeleine by adding ginger syrup at 0%, 5%, 10%, 15%, and 20%. Baking loss was significantly reduced as the addition amount increased (p<0.001). The pH value decreased as the addition amount increased except for the 5% added group (p<0.001). The b value of the chromaticity showed a significant increase from the 5% addition group (p<0.001). Regarding textures, hardness (p=0.006), gumminess (p=0.001), and chewiness (p=0.001) all decreased as the addition amount increased. Regarding antioxidant activity, polyphenol, DPPH, and ABTS values were significantly increased as addition amount increased (p<0.001). Consequently, Madeleine using ginger syrup rich in antioxidants is expected to help health.

주제어

표/그림 (10)

그림 Fig. 1. Preparing procedures of madeleine added with ginger syrup.
표 Table 1. Ingredients composition of madeleine added with ginger syrup
표 Table 2. Measuring condition of madeleine added with ginger syrup
표 Table 3. Baking loss of madeleine added with ginger syrup
표 Table 4. Moisture content, pH, sweetness of madeleine added with ginger syrup
표 Table 5. Color value of madeleine added with ginger syrup
표 Table 6. Texture of madeleine added with ginger syrup
표 Table 7. Correlation between texture of madeleine added with ginger syrup
표 Table 8. Polyphenol, DPPH, ABTS of madeleine added with ginger syrup
표 Table 9. Correlation between antioxidant activity of madeleine added with ginger syrup

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