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KMID : 0665220150280010066
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 1 p.66 ~ p.72
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Development of Value-added Macarone with Perilla frutescens Powders and Their Physiological Characteristics
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Lee Min-Woo
Choi Soo-Yong
Yoo Kyoung-Mi
Lim Soo-Yeon
Jung Woo-Seok
Hwang In-Kyeong
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Abstract
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This study was conducted to investigate the effect of Perilla frutescens powder on physiological and sensory characteristics in macarone. The perilla powders were added to macarone at a weight percentage of 0, 2.5 and 4%. Color values (L-value, redness and yellowness index), total phenolics, DPPH radical scavenging activity, textures, total sugar contents and sensory characteristics of macarone made with varying levels of perilla powder were measured. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in color, sweetness, nuttyflavor, texture and overall acceptability depending on the addition level of perilla powders.
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KEYWORD
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macarone, Perilla frutescens, antioxidant, total sugar
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