ABSTRACT A thesis submitted to the committee of Graduate School of Industry, Chungnam National University in partial fulfillment of the requirements for the degree of Master of Food Service Industry conferred in February 2020.



Quality Characteristics of Macaron Added with
Peanut Powder during Storage



YOUNG-MI PARK




Department of Food Service Industry
Graduate School of Industry
Chungnam National University
Daejeon, Korea


(Supervised by Professor Mee Ree Kim)




The purpose of this study was to evaluate the quality characteristics and storage characteristics of macaron containing peanut powder(0%, 10%, 20%, 30%, 40%, 50%). The moisture content of macaron decreased as adding the amount of peanut powder (12.65~5.90%). The pH 7.26 of control was the highest among other groups. The acidity of macarons increased with the amount of peanut powder (0.12~0.24%). The soluble solid content (°Brix) and reducing sugar content(%) decreased as increasing the amounts of peanut powder. In Hunter color system, the L (lightness) values of macaron decreased whereas the a (redness) and b (yellowness) values increased as adding peanut powder. Textural properties by TPA showed that the hardness of control is the highest and the hardness of macaron decreased as increasing the amount of peanut powder. In sensory characteristics, the overall acceptability score in macaron added with 30% peanut powder was 5.63, the highest score, among other groups. From these results, it is desirable to add 30% peanut powder to the macaron for good qualities.
According to storage characteristics study, the moisture content of macaron which storage at 4℃ increased as adding the amount of peanut powder (10.52~10.64%), macaron which storage at -10℃ and defrost at 25℃ increased as adding the amount of peanut powder (11.31~12.4%), macaron which storage at -10℃ and defrost at 4℃ increased as adding the amount of peanut powder (12.12~13.62%). Textural properties by TPA showed that macaron which storage at 4℃, hardness of control is the highest and the hardness of macaron decreased as increasing the amount of peanut powder. In sensory characteristics, the overall acceptability score in macaron added with 30% peanut powder was 5.63, the highest score, among other groups. The pH 7.26 of control was the highest among other groups. The acidity of macarons increased with the amount of peanut powder (0.12~0.24%). The soluble solid content (°Brix) and reducing sugar content(%) decreased as increasing the amounts of peanut powder. In Hunter color system, the L (lightness) values of macaron decreased whereas the a (redness) and b (yellowness) values increased as adding peanut powder. Textural properties by TPA showed that the hardness of control is the highest and the hardness of macaron decreased as increasing the amount of peanut powder. In sensory characteristics, the overall acceptability score in macaron added with 30% peanut powder was 5.63, the highest score, among other groups. From these results, It is desirable to add peanut powder to the macaron for good qualities.