This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values d ec reased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 머위 분말 제조
    3. 머위의 일반성분 및 총 식이섬유 분석
    4. 머위 분말 첨가 쌀쿠키 제조
    5. 머위 분말 첨가 쌀쿠키의 품질 특성
    6. 머위 분말 첨가 쌀쿠키의 항산화 활성
    7. 통계분석
결과 및 고찰
    1. 쌀쿠키 제조에 사용된 머위의 일반성분과 머위 분말및 쌀가루의 특성
    2. 머위 분말 첨가 쌀쿠키의 품질 특성
    3. 관능평가
    4. 항산화 활성
요약 및 결론
References

• 최희원(숙명여자대학교 문화예술대학원 전통식생활문화전공) | Hee Won Choi (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University)
• 심기현(숙명여자대학교 문화예술대학원 전통식생활문화전공) | Ki Hyeon Sim (Major in Traditional Culinary Culture, Graduate School of Arts, Sookmyung Women’s University) Corresponding author