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May 10, 2026Culinary Science & Hospitality ResearchOpen Access

Quality Characteristics of Madeleine Added with Quinoa Powder

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Authors

SPSoon-Neum ParkJLJi-Yun Lee

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Overview

Randomized trial investigates quinoa powder's effects on madeleine quality and sensory properties, suggesting optimal use levels.

Key Points

  • This research aims to evaluate how adding quinoa powder affects the quality and sensory properties of madeleines.
  • Madeleines were prepared by replacing wheat flour with quinoa powder at levels of 0%, 25%, 50%, 75%, and 100%.
  • Quality characteristics and antioxidant activities were measured, including moisture content, specific gravity, and sensory evaluation.
  • Sensory preferences were compared among different quinoa powder levels.
  • As quinoa powder increased, moisture content and soluble solid content significantly decreased.
  • 25% and 50% quinoa powder madeleines had higher preference scores in sensory evaluation than lower and higher replacement levels.
  • Total polyphenol content and antioxidant activities significantly increased with higher quinoa powder levels.

Cite This Study

Park et al. (2026) studied this question.

synapsesocial.com/papers/6a0021e6c8f74e3340f9ce72https://doi.org/10.20878/cshr.2026.32.4.006
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