This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.

Abstract
I. 서 론
II. 연구내용 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
References

• 조미라(대진대학교 교육대학원 영양교육전공) | Mi Ra Cho (Major in Nutrition Education, Graduate School of Education, Daejin University)
• 정해정(대진대학교 식품영양학과) | Hai-Jung Chung (Department of Food Science & Nutrition, Daejin University) Corresponding author