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KMID : 1011620210370010001
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Korean Journal of Food and Cookey Science
2021 Volume.37 No. 1 p.1 ~ p.8
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Quality Characteristics of Macaron Supplemented with Waxy Barley Powder
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Hwang Mee-Hyun
Kim Mee-Ree
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Abstract
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Purpose: Study investigated the quality characteristics of macaron prepared with waxy barley powder supplementation.
Methods: Amounts of waxy barley powder added to the macaron were 0% (Control), 25% (W25), 50% (W50) and 75% (W75). Moisture content, volume, density, baking loss, sugar content, reducing sugar, pH, acidity, color, and texture were measured to investigate quality characteristics of the macaron.
Results: The waxy barley powder resulted in increased moisture and density contents, but decreased the volume and baking loss. The sugar and reducing sugar contents were also decreased with increasing supplementation of the waxy barley powder, whereas pH showed an increasing trend. Color evaluation revealed decreased lightness (L) and yellowness (b) values, and increased redness (a) of macarons supplemented with increasing waxy barley powder. The textural properties assessed by TPA showed decreased hardness, gumminess, and chewiness with increasing amount of the waxy barley powder. The sensory test revealed that the score of overall preference was highest in macarons supplemented with 50% waxy barley.
Conclusion: These results indicate that macarons substituted with 50% waxy barley powder encompass the best properties required for quality and sensory test.
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KEYWORD
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Macaron, Waxy Barley Power, Barley Power, Almond Power, Quality Characteristic
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