• Title, Summary, Keyword: madeleine

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Quality Characteristics of Madeleine Added with Lentil (Lens culinaris) Powder (렌틸콩 분말을 첨가한 마들렌의 품질 특성)

  • Bae, Dan-Bi;Kim, Kyoung-Hee;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.12
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    • pp.1816-1822
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    • 2016
  • This study investigated the quality characteristics and antioxidant activities of madeleine added with lentil powder (LP). Madeleine was prepared with flour levels of lentil powder (0, 20, 40, and 60%). The pH, moisture, and specific gravity of madeleine decreased with increasing amounts of LP, whereas loss rate increased. Hunter L and b values of crust decreased with increasing amounts of LP, whereas a value of crust increased (P<0.05). Hunter L and b values of crumb increased with increasing amounts of LP, whereas a value of crumb decreased (P<0.05). For texture of madeleine with increasing amounts of LP, hardness and adhesiveness increased, whereas springiness, cohesiveness, and chewiness were reduced. DPPH radical scavenging activity of LP madeleine significantly increased with increasing amounts of LP (P<0.05). In the sensory evaluation of appearance, color, flavor, texture, taste, and overall preference, madeleine with LP 20% showed the highest value. It is suggested that LP 20% madeleine could be substituted for wheat flour to improve madeleine quality.

A Study on the Costura and Color Image of the Movie - focusing on Scottie, Madeleine, Judy - (영화(映畵) <현기증>(<眩氣症>)에 나타난 복식(服飾)과 색채(色彩)Image -스코티, 마들렌, 주디를 중심으로-)

  • Park, Hye-Jun;Cho, Kyu-Hwa
    • Journal of Fashion Business
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    • v.11 no.5
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    • pp.1-14
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    • 2007
  • The purpose of this study is to study the movie costume and color image through the movie"Vertigo". Firstly, looking into the clothing style and the color image of the characters expressed in the movie, Scottie who had the physical limitation had phobia of height, and he was expressed with the gray color to show his lethargic feeling from his physical limitation. And, after the death of Madeleine, it expressed his sense of loss and depressed mind through the blue color. The comparison of green and red color that was used to link the two characters in Madeleine and her substitution, Judy, mystified her, and the image of dreamy Madeleine has been inscribed to Scottie. In addition, the green color expressed her unstable mind. The clothing expression of Judy is expressed with her unstable mind through the detailed clothing, unlike Madeleine. And, the black color expressed the false identity of her and the Madeleine image of his own for Scottie. The type of clothing is expressed in separates suit and overcoat that are representative ones in 1950s, and black dress with the square neckline and others expressed the silence on conspiracy of Gavin and the false identity of her. Secondly, the color image expressed in the background in the movie as a special space for Scottie and Madeleine. The blue color image for Scottie was shown to be as space for death and the green image for Madeleine as a fantasy.

Effect of Addition of Enzyme-Resistant Rice RS3 on Quality and Textural Characteristics of Madeleine (효소저항성 쌀전분의 첨가가 마들렌의 품질 및 텍스처 특성에 미치는 영향)

  • Kim, Wan-Soo
    • Korean Journal of Human Ecology
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    • v.19 no.1
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    • pp.191-201
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    • 2010
  • This study attempted to examine the application of retrograded starch (RS3) isolated from rice flour into Madeleine which is easy to make, supply enough energy and micro nutrients with adequate drinks, and prevent an adult disease. This could be a popular food to anyone regardless of age and gender who avoid rice and become high value-added, processed rice foods. For this, control Madeleine was made from wheat flour and an experimental one was made from 5 or 10% rice RS3 addition as well as wheat flour. Four different types of rice were produced from Premium Ho-Pyong Rice, that is, dry milled rice flour(RFD), soaked for 8 hours and milled, followed by air-dried rice flour(RFW), rice starch(RST), and retrograded rice starch or enzyme-resistant starch(RS3). The results found were as follows: Proximate compositions were decreased with soaking to make RFW, RST and RS3, compared to RFD. RS3 had the highest L, +a and ${\Delta}E$ with the lowest +b, changing it to a dark color, explaining the need for heat control during processing. At $80^{\circ}C$, the swelling power was shown in the order of RST>RFW>RFD>RS3 and the solubility of RS3 was the highest. There were significant differences in viscosities of peak, trough, cold, breakdown and total setback of all rice samples using RVA (p<0.001). Due to the pH of RS3, the Madeleine batter became acidic (p<.01) and expanded, resulting in more air cells and open texture. With an increasing RS3 level in Madeleine, several textural attributes among 'fresh' and 'stored at room temperature' Madeleine samples were significantly different by using Texture Analyzer. While the addition of RS3 in Madeleine did not significantly affect the sensory evaluation, indicating RS3 isolated from rice as a beneficial ingredient for processed rice products.

Quality Characteristics of Madeleine Added with Organic Ginseng (Panax ginseng C. A. Meyer) Leaf (유기농 인삼 잎을 첨가한 마들렌의 품질 특성)

  • Kim, Ki-Ppum;Kim, Kyoung-Hee;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.5
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    • pp.717-722
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    • 2016
  • The purpose of this study was to evaluate the quality of madeleine added with different concentrations (0, 1, 3, 5, and 7%) of organic ginseng leaves. The study results found that the pH and moisture of madeleine with control were higher than those of the samples. On the other hand, specific gravity of madeleine was highest at 7% leaf content (1.04). The loss rate of madeleine was not significantly different among the samples. The Hunter L, a, and b values of crust decreased as the concentration of organic ginseng leaves increased. The Hunter L and a values of crumb decreased as the concentration of organic ginseng leaves increased, whereas b values of crumb increased. The hardness of madeleine increased after addition of organic ginseng leaves, whereas adhesiveness, chewiness, gumminess, and cohesiveness of madeleine decreased. 2,2'-Diphenyl-1-picrylhydrazyl radical scavenging activity of madeleine was significantly elevated with increasing content of organic ginseng leaves (P<0.05). In a sensory evaluation, healthy image and color were highest at 3% leaf content, whereas moistness, softness, and chewiness decreased as the concentration of organic ginseng leaves increased. The flavor and overall acceptability of madeleine added with 3% organic ginseng leaves were higher than those of both control and other samples. Therefore, the results suggest that 3% organic ginseng leaves addition to madeleine could be helpful for improving physical quality and taste.

Quality Characteristics of Madeleine with Peach(Prunus persica L. Batsch) Juice (복숭아즙 첨가 마들렌의 품질 특성)

  • Lim, Yun-Teag;Kim, Dong-Ho;Ahn, Jun-Bae;Choi, Suk-Hyun;Han, Gyeong-Phile;Kim, Gil-Hah;Jang, Keum-Il
    • The Korean Journal of Food And Nutrition
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    • v.25 no.3
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    • pp.664-670
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    • 2012
  • In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.

The Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder (홍게(Chionoecetes japonicus) 다릿살 분말을 첨가한 마들렌의 제조 및 품질특성)

  • Kim, Byoung-Mok;Jung, Min-Jeong;Jun, Joon-Young;Kim, Dong-Soo;Jeong, In-Hak
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.3
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    • pp.277-284
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    • 2016
  • In this study, we investigated the quality characteristics of madeleine combined with lyophilized red snow crab Chionoecetes japonicus leg-meat powder (CM). The madeleine was prepared by the addition of wheat flour containing 0, 1, 5, 10, 15 and 20% concentrations of CM. Moisture content, pH, and baking loss rate did not differ significantly among groups. Light coloration significantly decreased in a dose-dependent manner, while red and yellow coloration significantly increased. Hardness, chewiness and gumminess significantly increased in a dose-dependent manner, while cohesiveness, springiness and adhesiveness did not differ from CON (madeleine containing 0% CM). In terms of sensory characteristics, appearance and color did not differ compared to CON, while taste, flavor and overall preference increased in a dose-dependent manner, with CM10 having the highest score among the groups. The present study assesses the potential of this improved formula as a convenience food.

Tactile Value Expressed in the Design of Madeleine Vionnet (마들렌 비요네 디자인에 나타난 촉각적 가치)

  • Yoon, Jin-Young;Yim, Eun-Hyuk
    • The Research Journal of the Costume Culture
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    • v.19 no.6
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    • pp.1193-1204
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    • 2011
  • As designs that simulate man's five wits are important, all five senses used are complex. Tactil value by Bernard Berenson means that the object in fine art makes the spectator feel like his or her finger is touching something, although the spectator is distant from the art piece. Especially as costumes have a relationship with the flexible skin and moving body, tactile modality and tactile value is more important. In order to analyze how Madeleine Vionnet realized a new femininity through the application of the principal of tactile value to dress design and in order to define tactile value in the field of fashion, this study examines the theory of tactile value, sculpture, painting, contemporary art, and product design as well as the design of Madeleine Vionnet from 1925 to 1937 because she was in the fashion business enlarging dress shops in New york during this period. The shape of Madeleine Vionnet's dresses made the concealed body alive through organic curves pressed against the body from cuts and dissections based on the anatomy of a supple body with curves and movement. In the garments, soft physical characteristics or the glossy touch of silk or pile textile imitated smooth skin while colors similar to a woman's eye, hair, and skin color continue the impression of the dress extending to the body through these design elements, Madeleine Vionnet's dresses reinforce the will to touch female body hidden under the dress by tactile values, not by the body's modification or visual exposure.

Study on Madeleine Vionnet Design Image Shown at the Christian Dior Collections (크리스찬 디오르 컬렉션에 나타난 마들렌 비오네 디자인 이미지)

  • Choi, Jin-Young;Cho, Kyu-Hwa
    • Journal of Fashion Business
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    • v.14 no.2
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    • pp.73-80
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    • 2010
  • This research examined the design characteristics of Madeleine Vionnet, a female fashion designer who left an enormous legacy and made a great contribution to the high added-value fashion industry. Her techniques can be dividing in to three types: the bias cutting, the design by geometrical methods, and the classical style of ancient Greek clothing. This research also intended to study the design cases in which Vionnet's drapery images are applied to modern fashion, mainly the haute couture works that have appeared at Dior collections since 2000. In terms of the characteristics of Madeleine Vionnet's design, First, she produced the best achievement in dress and ornament history by developing a new technique called bias cutting. Second, her work was groundbreaking because it changed the previously planar approach to the female body into a solid conception by cutting and connecting geometrical pieces in the form of quadrangle, triangle, and a quarter-circle. As a result, her works depicted feminine beauty to the fullest extent through the combination of the human body, excellent materials, and the most sophisticated technology and personal skill. Third, her approach was a classical style tinged with the Greek costume image. With this style, which was born by reinterpreting the key tone of the Greek epoch in a modern way, and transcending and even changing tradition, she created a form of beauty that only she could.

A Study on the Design of Madeleine Vionnet (마들렌 비오네의 디자인 연구(硏究))

  • Choi, Jin-Young;Cho, Kyu-Hwa
    • Journal of Fashion Business
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    • v.11 no.1
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    • pp.26-37
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    • 2007
  • Madeleine Vionnet(1876$\sim$1975, France),the most prominent figure of the 20th century draping, started her apprentice in France in 1888 and expressed feminity of adult products through her various works until she closed the house in 1940. The feminine designs of the adult style appeared in 1930s, whose characteristics were silhouette and details that emphasize the body, and bias designs. Not only Vionnet, but also Chanel and Schiaparelli were the representative female designers at that time. The preliminary researches of Vionnet designs were mostly focused on her cutting methods. This paper purports to examine Vionnet's bias cutting method, to compare Vionnet with female designers of Chanel and Schiaparelli who led the mode of 1930s with feminine designs for the adult products in that period, and then to attempt creative designs by use of bias cutting.

Optimization of Spirulina Madeleine Using Response Surface Methodology (반응표면 분석법을 이용한 스피루리나 첨가 마들렌 제조의 최적화)

  • Kim, Min-Hee;Kim, Hye-Jeong;Kim, Mi-Yeon;Kim, Mee-Ree
    • Journal of the Korean Society of Food Culture
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    • v.23 no.6
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    • pp.761-770
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    • 2008
  • The purpose of this study was to determine the optimum amount of four ingredients (spirulina, sugar, lemon and orange) for the preparation of spirulina madeleine using response surface methodology. Spirulina was added at a level of 3.5-6.0 g, sugar powder, at 40-60 g, while lemon and orange peel were included at a level of 0-8 g. The optimum mixing rates of spirulina powder, sugar powder, lemon and orange were 3.5, 40, 0, and 8 g for overall quality and 3.52, 54.42, 0, and 8 g for maximum score of overall organoleptic quality, respectively.