The purpose of this study was to evaluate the storage characteristics of macarons following storage under a range of conditions. Thus, the macarons were stored under three different sets of conditions, namely refrigeration (4°C), room temperature defrosting after freezing (−20→25°C),...
The purpose of this study was to evaluate the storage characteristics of macarons following storage under a range of conditions. Thus, the macarons were stored under three different sets of conditions, namely refrigeration (4°C), room temperature defrosting after freezing (−20→25°C), and refrigeration defrosting after freezing (−20→4°C), fillings were added during freezing. The volume, moisture content, and texture of each sample was determined, and sensory evaluations were conducted to identify the quality characteristics during storage. More specifically, in the case of the frozen samples, the volume was maintained at the beginning of the storage period, while in the refrigerated sample, the volume was maintained in the latter part of the storage period. In addition, the moisture content increased under all three conditions, and after three weeks, the highest moisture content was observed for the sample defrosted in the refrigerator after freezing. Examination of the textual properties (i.e., hardness, chewiness, and gumminess) showed increased values in the refrigerated sample, and reduced values in the frozen samples, whereby defrosting in the refrigerator gave the lowest value. In the sensory test, the overall acceptability was the highest for the sample defrosted at room temperature, resulting in the highest scores relating to color, nutty flavor, and nutty taste. Based on these results, it appears that when long-term storage is required, freezing in the presence of filling is considered optimal.
The purpose of this study was to evaluate the storage characteristics of macarons following storage under a range of conditions. Thus, the macarons were stored under three different sets of conditions, namely refrigeration (4°C), room temperature defrosting after freezing (−20→25°C), and refrigeration defrosting after freezing (−20→4°C), fillings were added during freezing. The volume, moisture content, and texture of each sample was determined, and sensory evaluations were conducted to identify the quality characteristics during storage. More specifically, in the case of the frozen samples, the volume was maintained at the beginning of the storage period, while in the refrigerated sample, the volume was maintained in the latter part of the storage period. In addition, the moisture content increased under all three conditions, and after three weeks, the highest moisture content was observed for the sample defrosted in the refrigerator after freezing. Examination of the textual properties (i.e., hardness, chewiness, and gumminess) showed increased values in the refrigerated sample, and reduced values in the frozen samples, whereby defrosting in the refrigerator gave the lowest value. In the sensory test, the overall acceptability was the highest for the sample defrosted at room temperature, resulting in the highest scores relating to color, nutty flavor, and nutty taste. Based on these results, it appears that when long-term storage is required, freezing in the presence of filling is considered optimal.
참고문헌 (24)
10.3746/jkfn.2018.47.6.638 Baek SY, Choi CU, Kim MR. Storage characteristics and retrogradation properties of Sulgidduk added with almond powder. J Korean Soc Food Sci Nutr, 47, 638-648 (2018) 10.3746/jkfn.2018.47.6.638
Kim AJ, Yuh CS, Bang IS. A qualitative investigation of Dongchunghacho jelly with assorted increments of Paecilomyces japonica powder. Korean J Food Nutr, 20, 40-46 (2007)
10.13050/foodengprog.2017.21.4.367 Kim KJ. Quality characteristics and antioxidant activities of macaron with cabbage powder. Food Eng Prog, 21, 367-374 (2017) 10.13050/foodengprog.2017.21.4.367
10.3746/jkfn.2005.34.9.1427 Kim MJ, Jang MS. Quality characteristics of sponge cakes with addition of corn starch. J Korean Soc Food Sci Nutr, 34, 1427-1433 (2005) 10.3746/jkfn.2005.34.9.1427
Kim MR, Imm JY. Convenient method for the determination of foaming properties of egg white and its verification. Korean J Food Sci Technol, 36, 728-732 (2004)
10.9799/ksfan.2017.30.2.269 Kim MZ, Sim KH. Quality characteristics and antioxidative activities of macaron with the addition of egg white powder. Korean J Food Nutr, 30, 269-281 (2017) 10.9799/ksfan.2017.30.2.269
10.17495/easdl.2017.6.27.3.332 Kim SY, Han GD, Jung IC, Kim KJ. Quality characteristics and antioxidant activities of macaron with Opuntia ficusindica var. saboten powder. J East Asian Soc Diet Life, 27, 332-340 (2017) 10.17495/easdl.2017.6.27.3.332
Korea Agro-Fisheries and Food Trade Corporation (aT). The status of processed foods market: confectionary market. Final Report of aT, aT 11-1543000-001456-01, https://www.atfis.or.kr/fip/article/M000010401/view.do?articleId=2995 (2016)
Korean Bakery Association. Meringue. Monthly Bakery, 420, 163-165 (2013)
Kwon DJ, Kim MH, Lee NH, Kwon OJ, Son DH, Choi UK. Quality characteristics of frozen maesil (Prunus mume Sieb. et Zucc.) according to thawing method. Korean J Food Culture, 21, 426-432 (2006)
Lee JH, Lee JK, Jeong JT, Choi JS, Choi YI. Quality properties of frozen and cold pork cutlet and hamburger steak. Bull Anim Biotechnol, 9, 51-57 (2017)
Lee KS, Kim SH. Analysis of characteristics of the white bread with mixed vegetable powder. Korean J Hospitality Tourism, 16, 169-184 (2007)
10.9799/ksfan.2015.28.1.066 Lee MW, Choi SY, Yoo KM, Lim SY, Jung WS. Development of value-added macarone with Perilla frutescenspowders and their physiological characteristics. Korean J Food Nutr, 28, 66-72 (2015) 10.9799/ksfan.2015.28.1.066
10.1093/ajcn/76.5.1000 Lovejoy JC, Most MM, Lefevre M, Greenway FL, Rood JC. Effects of diets enriched in almonds on insulin action and serum lipids in adults with normal glucose tolerance in type 2 diabetes. Am J Clin Nutr, 76, 1000-1006 (2002) 10.1093/ajcn/76.5.1000 12399271
National Institute of Agricultural Sciences (NAAS). 9th ed, Korean Food Composition Table, Jeonju, Korea (2016)
Park OJ, Park MH, Lee SH, Lee SM. Characteristics of macaroons prepared with natural materials and artificial food colorant. Korean J Food Nutr, 31, 631-639 (2018)
Peom JW. Characteristics and manufacture of macaroon cookie prepared with black ginseng powder. MS Thesis, Hansung University, Korea, p 1-2 (2013)
Pyler EJ. Physical and chemical test methods. In: Baking Science and Technology, Pyler EJ, Gorton LA (Editors), Sosland Publishing Co, Manhattan, KS, USA, p 891 (1979)
Seo GY. Brechel Macaron One Book. Book Ownership Publishing Co, Seoul, Korea, p 33, 36 (2019)
Shin SK, Lee SW, Lee SJ, Joo NY, Choi NS. Food Processing and Preservation. PowerBook Publishing Co, Goyang, Korea, p 240-241 (2010)
Song HI, Moon GI, Moon YH, Jung IC. Quality and storage stability of hamburger during low temperature storage. Korean J Food Sci Ani Resour, 20, 72-78 (2000)
Won KR. Anticipated Questions of Bakery Technician. Hyun Neung Publishing Co, Seoul, Korea, p 31 (2011)
Yoon KH, Kim MK. Quality characteristics and storage properties of chiffon-cake containing added bamboo leaf powder. Korean J Food Culture, 24, 552-560 (2009)
AI-Helper
※ AI-Helper는 부적절한 답변을 할 수 있습니다.