This study examined the quality characteristics of cookies prepared with mulberry leaf powder (0, 1, 3, 5, and 7%) substituted for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of mulberry leaf powder. The spread factor of the cookies also increased significantly with increasing mulberry leaf powder content added to the cookies recipe. In addition, the Hunter’s color L and a values decreased significantly with increasing mulberry leaf powder content, whereas the b value increased. According to hardness measurements, the substitution of 1~7% mulberry leaf powder resulted in increased hardness compared to the control. Moreover, the DPPH free radical scavenging activity of the cookies was increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The sensory evaluation revealed cookies containing 3% to have the highest scores.

I. 서 론
 II. 재료 및 방법
  1. 실험재료
  2. 쿠키의 제조
  3. 뽕잎 쿠키 반죽의 밀도 및 pH 측정
  4. 뽕잎 쿠키의 퍼짐성지수 및 수분함량 측정
  5. 뽕잎 쿠키의 색도 측정
  6. 뽕잎 쿠키의 경도 측정
  7. 뽕잎 쿠키의 DPPH 라디칼 소거능 측정
  8. 뽕잎 쿠키의 관능검사
  9. 통계 처리
 III. 결과 및 고찰
  1. 반죽의 밀도 및 pH
  2. 쿠키의 퍼짐성 지수 및 수분함량
  3. 쿠키의 색도
  4. 쿠키의 경도
  5. 뽕잎 쿠키의 DPPH 라디칼 소거능 측정
  6. 관능평가
 IV. 요약 및 결론
 References

• 박인덕(초당대학교 외식조리창업학과) | In-Duck Park Corresponding Author