This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value d ec reased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 시약
    2. 흑삼 분말 제조
    3. 흑삼 쿠키 제조
    4. pH 및 당도 측정
    5. 수분 정량
    6. 색도 측정
    7. 경도 측정
    8. 총 폴리페놀 함량 및 플라보노이드 함량 측정
    9. DPPH 라디칼 소거 활성 측정
    10. ABTS 라디칼 소거 활성 측정
    11. 통계분석
결과 및 고찰
    1. 쿠키의 pH 및 당도
    2. 쿠키의 수분함량
    3. 쿠키의 색도
    4. 쿠키의 경도
    5. 쿠키의 총 폴리페놀 함량 및 플라보노이드 함량
    6. 쿠키의 DPPH Radical 소거율
    7. 쿠키의 ABTS Radical 소거율
요약 및 결론
References

• 박미혜(경북대학교 식품영양학과 강사) | Mi Hye Park (Part Time Instructor, Dept. of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Korea)
• 이수민(㈜ 코비바이오 이사) | Su-Min Lee (General Director, Cobybio Co., Ltd., Daegu 41061, Korea)
• 김미옥(대구보건대학교 식품영양학과 부교수) | Mi Ok Kim (Professor, Dept. of Food and Nutrition, Daegu Health College, Daegu 41453, Korea) Corresponding author