| 초록 |
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 |
