The quality characteristics of sugar-reduced green tea cookies were tested, and there was no significant differences in density, spreadability, loss rate, and pH in all experimental groups (p<0.05). The sugar content of the sample with 100% sugar replaced was 0.96oBrix, which was significantly higher than the 0.80 °Brix of the control (p<0.05). The sample with 75% sugar substituted was 0.76oBrix, which was similar to that of the control (p>0.05). The calories per 100 g of cookies were reduced from 482 to 433 kcal in the sample groups, where the sugar content was reduced from 0 to 100%. Carbohydrates also decreased with decreasing sugar content. The protein was 5g in the sugar sample group reduced by 0- 25%, and 6 g in the sugar sample group reduced by more than 50%. Dietary fiber was three times higher in the sugar sample group reduced by 75% than the control, and four times higher in the sugar sample group reduced by 100% than the control. No significant differences in the sweet sensory intensities were observed between the control and the 75% reduced sugar sample group (p>0.05). The brightness, savory, sweet, and aftertastes were similar in all experimental groups (p>0.05). Overall, high value-added green tea cookies with a more than 75% reduction in sugar were successfully developed with added functions of immunity, anti-cancer, antioxidant functions, preventing constipation and obesity, without deteriorating the sensory and physicochemical qualities tested.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 쿠키의 제조
    3. 반죽의 밀도, 퍼짐성 지수, 손실률 및 팽창률
    4. 수분 함량, 회분 함량, pH 및 당도
    5. 색도, 경도, 외관 촬영 및 영양성분 분석
    6. 감각적 특성강도 검사
    7. 통계처리
III. 결과 및 고찰
    1. 반죽의 밀도, 퍼짐성 지수, 손실률 및 팽창률
    2. 수분 함량, 회분 함량, pH 및 당도
    3. 색도, 경도 및 외관촬영
    4. 영양성분 분석
    5. 감각적 특성강도 검사
IV. 요약 및 결론
References

• 최예진(용인대학교 식품영양학과) | Yejin Choi (Department of Food Science and Nutrition, Yongin University)
• 김혜영(용인대학교 식품영양학과) | Haeyoung Kim (Department of Food Science and Nutrition, Yongin University) Corresponding author