The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of “L”, “a”, “b” were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.

• 박기봉(문경대학교 호텔조리과) | Ki-Bong Park
• 김지응(전주대학교 문화관광대학 외식산업학과) | Ji-Eung Kim
• 박지양(신성대학교 호텔조리제빵계열 제과제빵과) | Ji-Yang Park Corresponding author