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The Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder
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 Title & Authors
The Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder
Kim, Byoung-Mok; Jung, Min-Jeong; Jun, Joon-Young; Kim, Dong-Soo; Jeong, In-Hak;
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 Abstract
In this study, we investigated the quality characteristics of madeleine combined with lyophilized red snow crab Chionoecetes japonicus leg-meat powder (CM). The madeleine was prepared by the addition of wheat flour containing 0, 1, 5, 10, 15 and 20% concentrations of CM. Moisture content, pH, and baking loss rate did not differ significantly among groups. Light coloration significantly decreased in a dose-dependent manner, while red and yellow coloration significantly increased. Hardness, chewiness and gumminess significantly increased in a dose-dependent manner, while cohesiveness, springiness and adhesiveness did not differ from CON (madeleine containing 0% CM). In terms of sensory characteristics, appearance and color did not differ compared to CON, while taste, flavor and overall preference increased in a dose-dependent manner, with CM10 having the highest score among the groups. The present study assesses the potential of this improved formula as a convenience food.
 Keywords
Red snow crab;Madeleine;Texture;Sensory properties;Chionoecetes japonicus;
 Language
Korean
 Cited by
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