| 초록 |
The aims of this study were to develop $macaron{ grave{e}}$ with Korean red pepper (Capsicum annuum L.) and GABA ( ${ gamma}$ -aminobutyric acid) rice powder and analyze their physico-chemical and physiological characteristics. Korean red pepper (Capsicum annuum L.) was added to $macaron{ grave{e}}$ at a weight percentage of 0, 2.5 and 4.5%. Color values (L-value, redness, and yellowness), total sugar content, total phenolics, total carotenoids, ABTS radical scavenging activity, textures, and sensory characteristics with varying various Korean red pepper were measured. As the ratio of the powders in the $macaron{ grave{e}}s$ increased, total phenolic content, total carotenoid content, and radical scavenging activity increased. There were significant differences in total phenolic and total carotenoid content of $macaron{ grave{e}}s$ (p $macaron{ grave{e}}$ , showed higher overall acceptability, as compared to other $macaron{ grave{e}}$ . |
