This study was conducted to find out the bakery processing suitability of maca and to develop rice-based processed foods. We investigated the antioxidant activity and physicochemical properties of rice cookies prepared with the addition of maca (Lepidium meyenii) powder (1%, 2%, 3%, and 4% of the total materials). We observed an increase in the total polyphenol and flavonoid content, and DPPH-ABTS+ radical scavenging activity of the rice cookies as the proportion of added maca powder increased (p<0.05). The quality characteristics such as the “a” value, “b” value, and the hardness of the cookies increased with an increase in the proportion of maca powder (p<0.05) in the cookie, whereas the moisture content, pH of the dough, spread ratio, loss rate, leavening rate, and “L” values showed a significant decrease (p<0.05). In the sensory evaluation results, consumer acceptability showed a significantly higher value in the 2% maca cookie group (p<0.05), and the characteristic intensity rating (color, flavor, bitterness) increased as the proportion of maca added to the cookie increased (p<0.05). Therefore, this suggests that adding 2% maca powder as the functional ingredient in rice cookies can result in rice bakery products with excellent qualities.

Abstract
I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 쿠키제조
    3. 시료액 조제
    4. 총 폴리페놀 함량 측정
    5. 총 폴라보노이드 함량 측정
    6. DPPH 라디칼 소거 활성 측정
    7. ABTS+ 라디칼 소거 활성 측정
    8. 쿠키의 품질 특성
    9. 관능검사
    10. 통계처리
III. 결과 및 고찰
    1. 마카 분말과 쌀쿠키의 총 폴리페놀 및 플라보노이드 함량
    2. 마카 분말과 쌀쿠키의 DPPH 및 ABTS+ 라디칼 소거능
    3. 마카 쌀쿠키의 총 폴리페놀 및 플라보노이드 함량과 항산화 활성 간의 상관관계
    4. 마카 쌀쿠키의 품질 특성
    5. 쌀쿠키의 관능적 특성
IV. 요약 및 결론
References

• 김진성(공주대학교 외식상품학과) | Jin-Seong Kim (Department of Food Service Management and Nutrition, Kongju National University)
• 최진희(공주대학교 외식상품학과) | Jin-Hee Choi (Department of Food Service Management and Nutrition, Kongju National University) Corresponding author