Physicochemical Properties of Macaron Supplemented with Peanut (Arachis hypogaea L.) Powder

Park, Young Mi; Jin, Kim Su; Kim, Da-Hee; Kim, Mee Ree

doi:10.3746/jkfn.2020.49.4.377

jkfn

2020

DOI: 10.3746/jkfn.2020.49.4.377

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Physicochemical Properties of Macaron Supplemented with Peanut (Arachis hypogaea L.) Powder

Young Mi Park¹,

Kim Su Jin²,

Da-Hee Kim³

et al.

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Cited by 3 publications

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Quality characteristics and antioxidant activities of macarons supplemented with white sesame

Kim¹,

Kim²,

Baek³

et al. 2021

Korean J. Food Preserv.

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This study evaluated the physicochemical properties and antioxidant activitiy of macarons containing white sesame powder (0%, 15%, 30%, and 45%). The moisture content and weight of macarons containing white sesame were higher than those of the macarons not containing any (control), and these increased with increasing white sesame content. However, the volume of macarons containing white sesame was lower than that of the control. The soluble solid content (°Brix) and reducing sugar content (%) of the control were the lowest among all the experiment groups. The pH of the macarons decreased as the amount of white sesame increased. As the amount of white sesame increased, in the Hunter color system, L* (lightness) values of the white sesame containing macarons decreased, whereas a* (redness) and b* (yellowness) values increased. Analysis of textural properties by TPA showed that macaron hardness decreased with increasing white sesame content. Flavonoid and total phenolic contents increased with the addition of white sesame. Antioxidant activities such as DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging and superoxide dismutase-like activities, of the macarons containing white sesame increased compared with the control. Analysis of the sensory properties revealed that the score of overall acceptability of macarons containing 15% and 30% white sesame was the highest among all the groups. There, our findings suggested that it was desirable to add white sesame to macarons for enhanced quality and sensory characteristics. Key words：white sesame, macaron, quality characteristics, antioxidant activities

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Quality characteristics and antioxidant activities of macarons supplemented with white sesame

Kim¹,

Kim²,

Baek³

et al. 2021

Korean J. Food Preserv.

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Quality Characteristics of Macarons with Brown Rice, Nonglutinous Rice and Glutinous Rice Replaced for Almond Powder

Hwang¹,

Kim²

2020

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Standar Pengolahan Macaron di Pastry Kitchen Novotel Bali Nusa Dua Hotel & Residence

Wahyuni,

Octavy

2023

pjpp

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Laporan ini merupakan hasil penelitian mengenai Standar Pengolahan Macaron di Pastry Hotel Novotel Nusa Dua. Latar belakang dari penulisan ini adalah standar pengolahan yang digunakan oleh para staff dalam pembuatan macaron. Tujuannya agar penulis dapat mengetahui bagaimana hasil dari macaron yang dibuat sesuai dengan standar resep dan pengolahan yg ada di pastry Novotel Bali Nusa Dua Hotel & Residence. Metode penelitian yang digunakan dalam laporan ini yaitu melalui wawancara, observasi dan dokumentasi. Hasil dari pengumpulan data tersebut kemudian dianalisis menggunakan Teknik Analisa Deskriptif. Dari hasil penelitian yang dilakukan, menunjukkan beberapa kendala pada saat produksi, salah satunya adalah perbedaan cara membuat macaron antara satu staff dengan yang lainnya sehingga menghasilkan produk yang kurang sempurna. Penggunaan standar resep yang kurang diperhatikan saat membuat macaron juga menjadi kendala saat proses pembuatan. Namun hal tersebut sudah menemukan solusinya berupa pelaksanaan training pembuatan macaron dengan resep yang benar dan sesuai standar.

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Physicochemical Properties of Macaron Supplemented with Peanut (Arachis hypogaea L.) Powder

Cited by 3 publications

References 17 publications

Quality characteristics and antioxidant activities of macarons supplemented with white sesame

Quality characteristics and antioxidant activities of macarons supplemented with white sesame

Quality Characteristics of Macarons with Brown Rice, Nonglutinous Rice and Glutinous Rice Replaced for Almond Powder

Standar Pengolahan Macaron di Pastry Kitchen Novotel Bali Nusa Dua Hotel & Residence

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