This study evaluated the quality characteristics of rice cookies prepared with different amounts (0, 3, 6, 9%) of hibiscus powder. The pH of cookie dough decreased as the amount of hibiscus powder increased. Additionally, the moisture content and spread factor were higher in groups containing hibiscus powder than in the control groups. Furthermore, the L-value decreased with increasing hibiscus powder, while the a-value increased. The incorporation of hibiscus powder into cookies decreased hardness. Additionally, consumer acceptance testing revealed that the addition of up to 6% hibiscus powder was desirable in terms of overall acceptability. The total phenol content of the control groups was 12.32 mg GAE/100 g, while the levels in the groups containing hibiscus powder ranged from 23.32 to 59.86 mg GAE/100 g. Finally, DPPH and ABTS radical scavenging activity increased with increasing hibiscus powder level. Taken together, the results of this study indicate that amending cookies with 6% hibiscus powder can improve antioxidant activities without affecting sensory quality.

Abstract
 I. 서 론
 II. 재료 및 방법
  1. 실험재료
  2. 쌀쿠키의 제조
  3. 반죽의 밀도, pH
  4. 쌀쿠키의 당도, 수분함량, 퍼짐성지수 측정
  5. 색도 측정
  6. 경도 측정
  7. 소비자 기호도 조사
  8. 총페놀 함량 측정
  9. 항산화능 측정
  10. 통계처리
 III. 결과 및 고찰
  1. 반죽의 밀도와 pH
  2. 쿠키의 당도, 수분함량, 퍼짐성지수
  2. 색도
  3. 경도
  4. 소비자 기호도 조사
  5. 총페놀 함량 및 항산화성
 IV. 요약 및 결론
 References

• 이진옥(대진대학교 교육대학원 영양교육전공)
• 정해정(대진대학교 식품영양학과) | Hai-Jung Chung (Department of Food Science & Nutrition, Daejin University) Corresponding author