The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Madeleine with Peach(Prunus persica L. Batsch) Juice

복숭아즙 첨가 마들렌의 품질 특성

  • Lim, Yun-Teag (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Dong-Ho (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Ahn, Jun-Bae (Dept. of Food Service Industry, Seowon University) ;
  • Choi, Suk-Hyun (Dept. of Food Service Industry, Seowon University) ;
  • Han, Gyeong-Phile (Division of Food Service Industry, Uiduk University) ;
  • Kim, Gil-Hah (Dept. of Plant Medicine, Chungbuk National University) ;
  • Jang, Keum-Il (Dept. of Food Science and Technology, Chungbuk National University)
  • 임윤택 (충북대학교 식품공학과) ;
  • 김동호 (충북대학교 식품공학과) ;
  • 안준배 (서원대학교 외식산업학과) ;
  • 최석현 (서원대학교 외식산업학과) ;
  • 한경필 (위덕대학교 외식산업학과) ;
  • 김길하 (충북대학교 식물의학과) ;
  • 장금일 (충북대학교 식품공학과)
  • Received : 2012.09.10
  • Accepted : 2012.09.17
  • Published : 2012.09.30
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Abstract

In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.

본 연구에서는 복숭아즙 첨가에 따른 마들렌의 품질 및 관능특성을 분석하고자 하였다. 복숭아즙 첨가 마들렌의 품질은 pH, 수분함량, 비용적, 굽기손실률, 색도 및 조직감을 분석하였고, 관능특성은 관능검사를 실시하였다. 먼저 복숭아즙의 첨가량이 증가할수록 pH, 비용적은 감소한 반면, 수분함량과 굽기손실률은 증가하는 경향을 나타내었다. 마들렌의 껍질 색상은 L값과 b값이 감소하고 a값이 증가하는 경향을 나타내었으며, 대조구에 비하여 유의적으로 현저한 차이를 나타내었다(p<0.05). 반면 속 색상은 대조구에 비하여 유의적인 변화가 적게 나타났다. 그리고 마들렌의 조직감에서는 복숭아즙 첨가량이 증가할수록 경도, 씹힘성, 검성과 응집성은 증가한 반면, 점착성은 감소하는 경향을 나타내었다. 또한 복숭아즙 첨가량에 따라 제조된 마들렌의 맛, 색, 풍미, 전체적인 선호도는 20% 복숭아즙 첨가 마들렌이 가장 높은 선호도를 나타내었다. 따라서 본 연구에서는 복숭아즙 첨가에 따른 마들렌의 품질과 관능적 특성이 증가함을 확인하였으며, 마들렌은 복숭아를 이용한 가공방법으로 적용 가능함을 제시하였다고 생각된다.

Keywords

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