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KMID : 0665420220370060529
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Korean Journal of Food Culture
2022 Volume.37 No. 6 p.529 ~ p.539
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Quality Characteristics of Madeleines Made with the Addition of Roasted Black Soybean Flour
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Jeon Jae-Eun
Lee In-Seon
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Abstract
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This study investigated the quality characteristics of madeleines prepared using varying amounts of roasted black soybeanflour (RBF). The RBF was used to substitute 0% (control group), 20% (RBF-20 group), 40% (RBF-40 group) and 60%(RBF-60 group) of weak flour (WF) in the manufacture of madeleine. The substitution of WF with RBF showed decreasedthe pH but increased the sugar concentration of the batter (p<0.01). Low lightness (L) and low yellowness (b) wereobserved in the experimental groups at high ratios of RBF substitution (p<0.05). The experimental groups of madeleinesshowed higher hardness and chewiness than the control group (p<0.001). The principal component analysis of the RBF-60 experimental group, which had the highest proportion of RBF, showed that it had relatively strong characteristics withrespect to “darkness”, “soybean odor”, “sesame odor”, “grains odor”, “savory flavor”, “sweetness”, “black soybean taste”,and “moistness”. The acceptance test results, showed that the RBF-20 experimental group was similar to the control groupwith respect to “odor acceptance”, “taste acceptance”, and “texture acceptance”. Thus, this study confirmed the possibilityof using RBF for the preparation of madeleines.
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KEYWORD
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Madeleine, black soybean, quality characteristics
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