쌀 함량 100%인 쌀 쿠키를 제조하여 밀도, 퍼짐성, 색도, 경도, 지방산 함량을 측정하였다. 밀도는 밀쿠키와 쌀 쿠키에서 유의적인 차이가 나타나지 않으나, 쌀 쿠키에서 반죽의 밀도가 높은 경향을 나타냈다. 퍼짐성의 결과는 밀쿠키보다 쌀 쿠키에서 퍼짐성이 낮아지는 경향을 보였다. 쌀 쿠키의 색도는 명도를 나타내는 L값은 밀쿠키보다 쌀 쿠키에서 명도가 높게 나타났으며 적색도를 나타내는 a값은 밀쿠키보다 쌀 쿠키에서 낮은 값을 나타냈다. 황색도를 나타내는 b값은 밀쿠키와 쌀 쿠키에 차이가 나타나지 않았으며, 쌀 쿠키에서 경도가 낮아지는 경향을 보였다. 쌀 쿠키의 지방산 함량은 포화지방산은 myristic acid, palmitic acid, stearic acid로 나타났다. 밀쿠키에 비해 쌀 쿠키에서 포화지방산함량이 낮아지는 경향을 보였다. 단일불포화지방산은 주로 oleic acid로 구성된것으로 확인되었다. 다가불포화지방산의 조성은 linoleic acid로 구성된 것으로 확인되었으며, 밀쿠키보다는 쌀 쿠키에서 높게 나타났다. 필수지방산인 linoleic acid, linolenic acid, arachidonic acid의 경우, 밀로 제조한 것보다는 쌀 가루로 만든 쿠키에서 함량이 높게 나타났다.

The author made rice cookies using 100% rice and measured their density, spreadability, color, hardness, and fatty acid contents. The density was not significantly different between wheat cookies and the rice cookies made here; however, the density of dough tended to be higher in the rice cookies. Spreadability tended to be lower in rice cookies than wheat cookies.
Regarding the color of rice cookies, L, indicating brightness, was found to be higher in rice cookies than in wheat cookies, and a, indicating redness, was found to be lower in rice cookies than in wheat cookies. B, indicating yellowness, was not significantly different between wheat cookies and rice cookies, and hardness tended to be lower in rice cookies. Regarding fatty acid contents, saturated fatty acids such as myristic acids, palmitic acids, and stearic acids were found in rice cookies; However, the contents of saturated fatty acids tended to be lower in rice cookies than in wheat cookies. The monounsaturated fatty acids found in rice cookies were mainly oleic acids, and the polyunsaturated fatty acids found in them were linoleic acid, and these were found more in rice cookies than in wheat cookies. Concerning essential fatty acids such as linoleic acids, linolenic acids, or arachidonic acids, they were found more in cookies made of rice powder than in those made of wheat powder.

Abstract
 서 론
 재료 및 방법
  1. 실험재료
  2. 쌀 쿠키제조
  3. 반죽의 밀도 및 퍼짐성측정
  4. 색도 및 경도측정
  5. 지방산 분석
  6. 통계처리
 실험결과 및 고찰
  1. 반죽의 밀도 및 쿠키의 퍼짐성
  2. 쌀 쿠키의 색도 및 경도측정
  3. 쌀 쿠키의 지방산 분석
 결과 및 고찰
 References

• 이연리(대전보건대학교 식품영양과) | Youn Ri Lee (Dept. of Food and Nutrition, Daejeon Health Institude of Technology) Corresponding author