인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 저자정보
초록·키워드
This study investigated the quality characteristics, antioxidant activities, and sensory properties of madeleines prepared with different levels of quinoa powder. Madeleines were prepared by partially replacing wheat flour with quinoa powder at levels of 0%, 25%, 50%, 75%, and 100%. As the level of quinoa powder increased, the moisture content and soluble solid content of the madeleines significantly decreased, whereas baking loss showed no significant difference. The specific gravity and pH of the batter increased with increasing amounts of quinoa powder. The Hunter L and b values of the madeleines decreased, while the a value increased as the quinoa powder content increased. With increasing levels of quinoa powder, hardness and springiness decreased, whereas adhesiveness increased, while gumminess and cohesiveness showed no significant differences among samples. Total polyphenol content, DPPH radical scavenging activity, and ABTS radical scavenging activity significantly increased with increasing levels of quinoa powder. In sensory evaluation, madeleines containing 25% and 50% quinoa powder showed higher preference scores in appearance, taste, texture, and overall acceptability compared to the control and higher replacement groups. These results suggest that quinoa powder can be effectively used as a functional ingredient to partially replace wheat flour in madeleine production, with 25–50% replacement levels being the most appropriate.
본문·목차
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