Quality Characteristics and Antioxidative Activity of Madeleine Added with Citrus Peel Powder

In this study, the quality characteristics of madeleine prepared with the addition of citrus peel powder were investigated. Citrus peel (Cp) is a by-product of tangerines, a specialty of Jeju Island in South Korea. The basic formulation of madeleine was prepared by adding 0, 5, 10, 20, and 40% of the Cp powder to the flour. The weight and dough yield were the highest, and the loss rate was the lowest in the 40% Cp powder formulation. The height and volume tended to decrease as the amount of Cp powder increased. The brightness (L) of the muffins decreased with increasing concentration of the Cp powder, while the yellow (b) and red (a) colors were the lowest in the control group and increased as the amount of Cp powder increased. The total polyphenol and total flavonoid contents of madeleines increased significantly with the addition of increasing amounts of Cp powder. When the antioxidant activities were measured with the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino- bis-3-ethylbenzothiszoline-6-dulfonic acid (ABTS) radical scavenging activity assays, the antioxidant activities of the madeleines increased with the addition of Cp powder in a dose-dependent manner. Sensory evaluation was the lowest in the control with respect to the texture of the madeleines prepared using Cp powder. Appearance, flavor, texture, taste, and overall acceptance were the highest with the addition of 5, 10, and 20% Cp powder. In conclusion, the results show that the addition of 20% Cp powder while making madeleine would result in a product of higher quality.