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KMID : 1134820190480121373
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1373 ~ p.1382
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Physicochemical Properties and Antioxidant Activities of MacaronsAdded with Enteromorpha prolifera Powder
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Baek Seung-Yeon
Sha Xueting
Hwang Mee-Hyun
Kim Mee-Ree
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Abstract
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The purpose of this study was to evaluate the physicochemical properties and antioxidant activities of macarons containing Enteromorpha prolifera (MEP) powder [study groups: Control (0 g), MEP1 (0.5 g), MEP2 (2.5 g), MEP3 (4.5 g)]. The moisture content of the macarons increased with the increase in the amount of E. prolifera powder (6.41∼7.60%). The pH of the Control, 7.11, was the highest among all groups. Soluble solid content (°Brix) and reducing sugar content (%) decreased with the increase in the amount of E. prolifera powder. The lightness (L) and redness (a) values of the macarons decreased with the increase in the amount of E. prolifera powder, while the yellowness (b) values increased, according to the Hunter color system. C-Phycocyanin and allo-phycocyanin contents of MEP3 were 5.63 μg/mL and 15.63 μg/mL, respectively, which were the highest among all groups. Also, chlorophyll and carotenoid contents of the macarons containing E. prolifera powder were higher than those of Control. The textural properties using TPA (texture profile analysis) showed that the hardness of the macarons increased with the increase in the amount of E. prolifera powder (45.5∼148.8 g). Total phenolics and flavonoid contents increased with the increase in the amount of E. prolifera powder. Antioxidant activities of the samples, such as 1,1-diphenyl-2-picrylhydrazyl radical scavenging and SOD-like activities, increased with the addition of E. prolifera powder. In the sensory properties test, the overall acceptability score of MEP3 was 6.0, which was highest among all groups. Thus, the results indicate that the addition of E. prolifera powder to the macaron is desirable to achieve favorable qualities and high antioxidant activities.
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KEYWORD
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Enteromorpha prolifera, macaron, phycocyanin, physicochemical properties, antioxidant activities
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