Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder

Kim, Sook-Young; Han, Gi Dong; Jung, In-Chang; Kim, Kiju

doi:10.17495/easdl.2017.6.27.3.332

EASDL

2017

DOI: 10.17495/easdl.2017.6.27.3.332

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Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder

Sook-Young Kim¹,

Gi Dong Han²,

In-Chang Jung³

et al.

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Cited by 5 publications

References 16 publications

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Effect of storage conditions on the storage characteristics of macarons

Park¹,

Kim²,

Kim³

et al. 2020

Korean J. Food Preserv.

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The purpose of this study was to evaluate the storage characteristics of macarons following storage under a range of conditions. Thus, the macarons were stored under three different sets of conditions, namely refrigeration (4°C), room temperature defrosting after freezing (−20→25°C), and refrigeration defrosting after freezing (−20→4°C), fillings were added during freezing. The volume, moisture content, and texture of each sample was determined, and sensory evaluations were conducted to identify the quality characteristics during storage. More specifically, in the case of the frozen samples, the volume was maintained at the beginning of the storage period, while in the refrigerated sample, the volume was maintained in the latter part of the storage period. In addition, the moisture content increased under all three conditions, and after three weeks, the highest moisture content was observed for the sample defrosted in the refrigerator after freezing. Examination of the textual properties (i.e., hardness, chewiness, and gumminess) showed increased values in the refrigerated sample, and reduced values in the frozen samples, whereby defrosting in the refrigerator gave the lowest value. In the sensory test, the overall acceptability was the highest for the sample defrosted at room temperature, resulting in the highest scores relating to color, nutty flavor, and nutty taste. Based on these results, it appears that when long-term storage is required, freezing in the presence of filling is considered optimal.

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Effect of storage conditions on the storage characteristics of macarons

Park¹,

Kim²,

Kim³

et al. 2020

Korean J. Food Preserv.

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Quality Characteristics of Macarons Made with Pumpkin Seed Powder

Hong¹,

Yoon²

2020

easdl

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Production of Soybean Macaron Using Enzyme-Treated Soybean Powder

Lee¹,

Jeong²,

Seo³

et al. 2019

jkfn

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Quality Characteristics and Antioxidant Activities of Macaron with Opuntia ficus-indica var. saboten Powder

Cited by 5 publications

References 16 publications

Effect of storage conditions on the storage characteristics of macarons

Effect of storage conditions on the storage characteristics of macarons

Quality Characteristics of Macarons Made with Pumpkin Seed Powder

Production of Soybean Macaron Using Enzyme-Treated Soybean Powder

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