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KMID : 0665220150280030351
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Korean Journal of Food and Nutrition
2015 Volume.28 No. 3 p.351 ~ p.357
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Development of Macarone with Korean Red Peppers (Capsicum annuum L.) and GABA rice and Evaluation of Physiological Characteristics
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Yoo Kyoung-Mi
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Abstract
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The aims of this study were to develop macarone with Korean red pepper (Capsicum annuum L.) and GABA (γ-aminobutyric acid) rice powder and analyze their physico-chemical and physiological characteristics. Korean red pepper (Capsicum annuum L.) was added to macarone at a weight percentage of 0, 2.5 and 4.5%. Color values (L-value, redness, and yellowness), total sugar content, total phenolics, total carotenoids, ABTS radical scavenging activity, textures, and sensory characteristics with varying various Korean red pepper were measured. As the ratio of the powders in the macarones increased, total phenolic content, total carotenoid content, and radical scavenging activity increased. There were significant differences in total phenolic and total carotenoid content of macarones (p<0.05). Sensory evaluation indicated significant differences (p<0.05) in color, sweetness, texture, and overall acceptability depending on the addition of Korean red pepper. KR30 macarone, showed higher overall acceptability, as compared to other macarone.
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KEYWORD
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Macarone, Capsicum annuum L., GABA rice, total phenolics, texture
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