This study investigated the substitution of beet powder for rice flour in julpyun recipes with amounts of 0, 1, 3, and 5%. The beet powder had a moisture content, crude protein content, crude fat content, crude ash content, crude dietary fiber content, DPPH radical scavenging activity and total phenol content of 18.90, 1.37, 0.17, 0.91, 3.65, 12.03%, and 87.63 mg, respectively. The moisture content decreased with increasing beet powder content. The pH, DPPH and total phenol content increased with increasing beet powder content. The chromaticity measurement result showed that the ‘L’ and ‘b’ of julpyun decreased with increasing beet powder content, but ‘a’ increased. The texture measurement result showed that the hardness, cohesiveness and chewiness of julpyun increased with increasing beet powder content, but the springiness decreased. The adhesiveness was similar regardless of the beet powder content. The overall preference scores showed a high overall acceptability for julpyun made with 3% beet powder.

I. 서 론
 II. 연구 내용 및 방법
  1. 실험 재료
  2. 비트분말의 일반성분 분석
  3. 비트분말의 전자공여능과 총페놀 분석
  4. 비트분말을 첨가한 절편의 제조
  5. 비트분말을 첨가한 절편의 수분과 pH 측정
  6. 비트분말을 첨가한 절편의 DPPH free radical 측정
  7. 비트분말을 첨가한 절편의 색도 측정
  8. 비트분말을 첨가한 절편의 Texture 측정
  9. 비트분말을 첨가한 절편의 기호도 검사
  10. 통계 처리
 III. 결과 및 고찰
  1. 일반 성분 측정 결과
  2. 전자공여능과 총 페놀 화합물 측정 결과
  3. 절편의 수분과 pH 측정 결과
  4. 절편의 DPPH와 총 페놀 측정 결과
  5. 절편의 색도 측정 결과
  8. 절편의 Texture 측정 결과
  9. 절편의 기호도 검사 결과
 IV. 요약 및 결론
 References

• 고승혜(청강문화산업대학교 푸드스쿨) | Seng-Hye Ko
• 정현철(유원대학교 글로벌명품조리학과) | Hyun-Chul Jeong Corresponding Author