This study assessed the preparation and quality characteristics of cookies prepared from Taraxacum coreamm powder (TCP) (0, 2, 4, 6, 8%) substituting wheat flour. The pH of the cookie dough significantly decreased with increasing TCP. However the density of the cookie dough was not significantly different among the test groups. The baking loss rate of the groups with TCP was slightly lower, whereas the moisture content was higher than the control group. The spread factor of the cookies decreased significantly with increasing TCP. The hardness of the cookies increased as TCP increased. In Hunter’s color value, the L and a value of the cookies decreased with increasing TCP, while the b value increased. The DPPH radical scavenging activity of the cookies significantly increased with increasing TCP. Based on the above results, this study suggested that TCP can be a good ingredient to increase the functionality of cookies.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 쿠키 제조
    3. 반죽의 특성 측정
    4. 굽기 특성 측정
    5. 경도 측정
    6. 색도 측정 및 외관관찰
    7. DPPH 라디칼 소거능 측정
    8. 통계처리
결과 및 고찰
    1. 반죽의 밀도 및 pH
    2. 쿠키의 굽기 특성
    3. 쿠키의 경도
    4. 쿠키의 색도 및 외관관찰
    5. DPPH 라디칼 소거능
요약 및 결론
References

• 박인덕(초당대학교 외식조리창업학과) | In-Duck Park (Dept. of Foodservice Culinary, Chodang University) Corresponding author