The purpose of this study was to determine the optimum amount of Artemisia annua L. powder for adding rice flour. The A. annua powder was added to the rice flour at ratios of 1% (30 g/3 kg), 2% (60 g/3 kg), 3% (90 g/3 kg, w/w). As the amount of A. annua powder in rice cake dough increased, carbohydrate, ash content, total amino acid, and dietary fiber contents increased whereas the moisture content decreased. Hunter’s L value decreased as A. annua powder content increased. On the contrary, the a- and b values increased. The sensory score of the rice cakes containing 30 g of A. annua powder was the highest of all the rice cakes tested. Based on these results, adding A. annua powder could improve the quality and sensory characteristics of rice cake.

• Eun Woo Moon(Department of Food and Nutrition, Hanyang University) | 문은우
• Hun Jo Park(Daesupmalgeun Agricultural Union Corporation) | 박헌조
• Jung Suk Park(Department of Complementary and Alternative Medicine, Kwangju Womens University) | 박정
• Mi Kyung Lee(Department of Food and Nutrition, Gwangju Health University) | 이미경
• Hwan Sik Na(Pharmaceutical Chemistry Division, Jeollanamdo Institute of Health and Environment) | 나환식 Corresponding author