In this study, Bean and sesame, rich in antioxidant ingredients and nutrients, was substituted to almond powder, the main ingredient of macaron.
White bean powder (WB) was added by replacing almond powder 0% (Control), 25% (WB25), 50% (WB50), 75% (WB75), and 100% (WB100). Seoritae powder (SP) was added by replacing almond powder 0% (Control), 25% (SP25), 50% (SP50), 75% (SP75), and 100% (SP100). And white sesame powder (WS) was added by replacing almond powder 0% (Control), 15% (WS15), 30% (WS30), and 45% (WS45). Black sesame powder (BS) was added by replacing almond powder 0% (Control), 15% (BS15), 30% (BS30), and 45% (BS45).
The moisture content of macaron increased as the addition of bean and sesame content increased. The weight increased with the addition of bean and sesame was added, but the volume decreased. The spread factor was generally decline with the addition of bean and sesame, or was the largest in the control group. Soluble solid content and reducing sugar content increased as bean and sesame was added. The pH and acidity are considered to be the best shape to have a neutral pH. On the Hunter color system, the L value decreased as the bean and sesame added increases. Hardness of texture decreased with the addition of bean and sesame. Antioxidants, flavonoid and total phenolic content, were the highest in the bean 100% additive group and sesame 45% additive group, and DPPH radical scavenging activity and SOD-like activity were also the highest in the bean 100% additive group (WB100, SP100) and sesame 45% additive group (WS45, BS45). In the sensory evaluation, the score of overall acceptability was the highest in the SP50 (6.5 points) and BS30 (6.3 points). As a result, the addition of bean and sesame to macaron improves both sensual and nutritious, and it will be the foundation for bean and sesame foods.