The effects of incorporating yacon powder on the physicochemical properties and consumer acceptance of cookieswere investigated. With increased yacon powder content, the pH and density of cookies decreased significantly(p<0.05) while moisture content increased (p<0.05). Also the spread factor decreased with the addition of yaconpowder (p<0.05). Control showed the maximum value of hardness, but no significant differences were foundamong the 10-40% samples (p>0.05). Lightness and yellowness decreased significantly while redness increased sig-nificantly with a high content of yacon powder in the formulation (p<0.05). A consumer acceptance test indicatedthat the 10% sample received significantly higher scores in all attributes including overall acceptance (p<0.05).Cookies with 10% yacon powder are recommended to take advantage of the functional properties of yacon powderwithout sacrificing consumer acceptability.

• 이준호(대구대학교 식품공학과) | Jun Ho Lee Corresponding author
• 최지은(대구대학교 식품공학과) | Ji Eun Choi