This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

Abstract
서 론
재료 및 방법
    1. 재료 및 다식 제조
    2. 실험방법
결과 및 고찰
    1. 진말다식의 수분함량 및 색도
    2. 진말다식의 물성
    3. 진말다식의 항산화력
    4. 진말다식의 감각평가
요약 및 결론
References

• 김윤지(을지대학교 식품영양학과) | Yoonji Kim (Dept. of Food and Nutrition, Eulji University)
• 박은빈(을지대학교 식품영양학과) | Eunbin Park (Dept. of Food and Nutrition, Eulji University)
• 유수인(성남식품연구개발지원센터) | Soo In Ryu (Seongnam Food R&D Support Center)
• 이민호(을지대학교 식품산업외식학과) | Minho Lee (Dept. of Food Technology and Services, Eulji University)
• 이효정(경희대학교 기초한의과학과) | Hyo-Jeong Lee (Dept. of Science in Korean Medicine, College of Korean Medicine, Graduate School, Kyung Hee University)
• 강아영(을지대학교 식품영양학과) | Ahyoung Kang (Dept. of Food and Nutrition, Eulji University)
• 백진경(을지대학교 식품영양학과) | Jean Kyung Paik (Dept. of Food and Nutrition, Eulji University) Corresponding author