Bamboo sprout powder was added to rice cake in an effort to improve the quality and functional properties of dough. The contents of crude protein and carbohydrates increased as the amount of bamboo sprout powder increased, whereas moisture contents decreased. According to increasing contents of bamboo sprout powder, total amino acid contents significantly increased. Hunter’s L value decreased as contents of bamboo sprout powder increased, whereas sucrose contents increased. Addition of bamboo sprout powder to rice cake increased dietary fiber contents. Sensory scores of rice cake containing 90 g of bamboo sprout powder were the highest of all rice cakes tested. According to the results, adding bamboo sprout powder could improve the quality and sensory characteristics of rice cake.

I. 서 론
II. 연구 내용 및 방법
III. 결과 및 고찰
IV. 요약 및 결론
감사의 글
References

• 문은우(한양대학교 식품영양학과) | Eun Woo Moon
• 박헌조(대숲맑은영농조합법인) | Hun Jo Park
• 나환식(전라남도보건환경연구원 약품화학과) | Hwan Sik Na
• 박정숙(광주여자대학교 대체의학과) | Jung Suk Park Corresponding Author