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KMID : 0665220220350040253
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Korean Journal of Food and Nutrition
2022 Volume.35 No. 4 p.253 ~ p.258
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Quality Characteristics of Madeleine with Leaves Powder of Pinus koraiensis, Newtro Dessert
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Baek Jin-Ju
Park Eun-Bin
Ryu Soo-In
Paik Jean-Kyung
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Abstract
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An increasing trend embracing the 2030 generation mindset through the new word ‘newtro’, which means reinterpreting the past and selling it in the present, has been gaining traction. The 2030 generation who seek new experiences and desserts is growing.
The unique dessert market is expected to continue to grow in the future. Thus, this study devised a pine needle madeleine. Madeleines were made by varying the proportions of pine needle powder added to 0%, 1%, 3%, 5%, and 7%, and specific gravity, moisture, color, physical properties, and antioxidant properties were measured. The L-value decreased significantly (p<0.001) as the amount of pine needle powder added increased, and the a-value increased (p<0.001). The total polyphenol content, DPPH, and ABTS gradually increased significantly (p<0.001). Through this study, it was possible to confirm the quality and characteristics of madeleines using pine needle powder, which has excellent antioxidant properties, and it will become basic data for the development of various desserts using pine needle powder.
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KEYWORD
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pine needle, madeleine, polyphenol, new-tro, dessert
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