Quality Characteristics of Madeleines Prepared with the Addition of Peanut Sprout Powder

This study was conducted to confirm the physiological effects of peanut sprout powder and increase its utility as a food material in the confectionery and baking industry. As the amount of peanut sprout powder added to the madeleines increased, the lightness (L) tended to decrease, redness (a) increased, and yellowness (b) decreased. As the amount of peanut sprout powder increased, the color of the madeleine became darker and their size decreased (p<0.05). Essential amino acids increased significantly in the order of leucine, valine, phenylalanine, and lysine. Also, non-essential amino acids increased significantly in the order of glutamic acid, proline, aspartic acid, and alanine (p<0.05). As the amount of peanut sprout powder increased, the total phenol, total flavonoid, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2`-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities significantly increased (p<0.05). Considering the above results, the product could be commercialized with the addition of 1% peanut sprout powder. Given the physiological effects or sensory preferences, it is expected that peanut sprout powder could be utilized as an additive in various areas in the food industry.