Aloe is an attractive potential food source because it has functional uses. It has been widely used as a well-being food and drink. The antioxidant activity was estimated by measuring DPPH free radical scavenging activity. We investigated the quality characteristics of cookies prepared by adding various concentrations of aloe powder (0%, 1%, 3%, 5%, all w/w) as a substitute for flour. In this study, the DPPH free radical scavenging activity, moisture content, and hardness of cookies significantly increased with increasing aloe powder, while the pH, spread factor and L and b values slightly decreased. Sensory evaluation scores in terms of texture were shown to be very similar statistically, but color, flavor, taste, and overall acceptability scores were lower than the control. As a result of this study, the quality of cookies with the addition of 1% aloe powder were the most suitable in terms of taste, flavor, texture, and sensory properties.

 Abstract  서 론  재료 및 방법   1. 재료   2. 쿠키 제조   3. 항산화 활성 측정   4. 쿠키의 수분 함량 및 pH 측정   5. 색도 측정   6. 퍼짐성 측정   7. 경도 측정   8. 관능검사   9. 통계분석  결과 및 고찰   1. 쿠키의 DPPH 라디칼 소거능   2. 쿠키의 수분 함량 및 pH   3. 쿠키의 색도   4. 퍼짐성   5. 경도   6. 관능검사  요약 및 결론  References

• 정은자(을지대학교 식품영양학과) | Jeong, Eun-Ja
• 이문수( 한국생명공학연구원) | 이문수
• 김관필( 롯데제과) | 김관필
• 방병호( 을지대학교 식품영양학과) | 방병호