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KMID : 1134820200490040377
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 4 p.377 ~ p.384
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Physicochemical Properties of Macaron Supplemented with Peanut (Arachis hypogaea L.) Powder
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Park Young-Mi
Kim Su-Jin
Kim Da-Hee
Kim Mee-Ree
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Abstract
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This study evaluated the physicochemical properties of macaron supplemented with peanut (Arachis hypogaea L.) powder. Varying amounts of peanut powder (10, 20, 30, 40, and 50%) were added during preparation of macarons. A gradual decrease was observed in the moisture content of macarons with increasing amount of peanut powder, with a subsequent increase in moisture from more than 40% addition. Increasing amount of peanut powder also resulted in decreased volume and weight of the macaron, with significantly lowest values observed in the 50% added peanut powder group. Sugar contents (°Brix) and reducing sugar contents (%) were decreased with increasing amount of peanut powder. Compared to control macarons, increasing peanut powder addition showed a tendency towards decreasing pH and increasing acidity levels in the macarons. Furthermore, increasing peanut powder significantly decreased the lightness (L) values of macaron; however, the redness (a) values were found to be significantly increased in the Hunter color system. Textural properties by Textural Profile Analysis revealed decreasing hardness with increasing amount of peanut powder. Gumminess and chewiness also showed a similar tendency to decrease. Therefore, the 50% added peanut powder group showed the lowest hardness, gumminess and chewiness. Assessment of the sensory properties revealed that macarons supplemented with 30% peanut powder had the highest overall acceptance score. Taken together, our results indicate that it is desirable to add an optimum amount of peanut powder to the macaron for improving the physiochemical properties.
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KEYWORD
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peanut, macaron, physicochemical properties, sensory properties test
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