자일로스와 들깨를 이용한 기능성 마카롱 개발 및 생리활성 품질 분석 = Development of Value-added Macarone with Perilla frutescens Powders and Their Physiological Characteristics

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate the effect of Perilla frutescens powder on physiological and sensory characteristics in macaron$\grave{e}$. The perilla powders were added to macaron$\grave{e}$ at a weight percentage of 0, 2.5 and 4%. Color values (L-value, redness and yellowness index), total phenolics, DPPH radical scavenging activity, textures, total sugar contents and sensory characteristics of macaron$\grave{e}$ made with varying levels of perilla powder were measured. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in color, sweetness, nuttyflavor, texture and overall acceptability depending on the addition level of perilla powders.

참고문헌 (Reference)

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