In this study, we developed a healthy snack using dried shrimp powder which is rich in calcium to help prevent bone disease. Different types of yanggaeng were prepared with varying ratios of dried shrimp powder; 1%, 3%, 5%, and 7%. Moisture content, color value, texture properties, and mineral concentration were measured. The L, a, and b chromaticity values showed significant differences in the 5% addition group (p<0.001). The texture properties, hardness, and adhesion decreased significantly as the amount of shrimp powder increased (p<0.001), while chewiness and elasticity significantly increased as the amount increased (p<0.001). Calcium and potassium increased significantly as the amount of shrimp powder increased (p<0.001).

Abstract
서 론
재료 및 방법
    1. 재료 및 양갱 제조
    2. 실험방법
결과 및 고찰
    1. 수분함량 및 색도 측정
    2. 물성 측정
    3. 무기질 분석
요약 및 결론
References

• 박은빈(을지대학교 식품영양학과 대학원생) | Eunbin Park (Graduate Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• 유수인(성남식품연구개발지원센터 센터장) | Soo In Ryu (Center Director, Seongnam Food R&D Support Center, Seongnam 13218, Korea)
• 김연재(을지대학교 식품영양학과 학부생) | Yeon Jae Kim (Undergraduate Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• 백진경(을지대학교 식품영양학과 부교수) | Jean Kyung Paik (Associate Professor, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea) Corresponding author