This study evaluate the antioxidant activity and quality characteristics of muffins prepared with the addition of Cirsium nipponicum powder in the ratio of 0, 2, 4, 6, and 8% and confirm the possibility of using Cirsium nipponicum as a functional food. As the proportion of Cirsium nipponicum powder increased, the specific gravity of the muffins increased while their height, specific volume, moisture content and pH decreased. The baking loss rate of the samples prepared with the addition of Cirsium nipponicum powder was higher than in the control group. The ‘L’ and ‘b’ values decreased with the increase in the Cirsium nipponicum powder content, while the ‘a’ value increased. The evaluation of texture showed that hardness, chewiness, and gumminess increased with an increase in the Cirsium nipponicum powder content. As per the results of the consumer acceptability test, the 4-6% Cirsium nipponicum powder group showed higher scores than the other groups in the characteristics of color, flavor, taste, and texture, and the 4% group secured the highest score for overall acceptance. Also, with the increasing addition of Cirsium nipponicum powder, the antioxidant activity levels increased, as indicated by the total phenolic content, DPPH, and ABTS radical scavenging activities and reducing power. Based on these study results, muffins prepared with the addition of 4% of Cirsium nipponicum powder showed the best functional and sensory qualities.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 실험재료
    2. 머핀 제조
    3. 비중 측정
    4. 높이, 굽기 손실률 및 비체적 측정
    5. pH 및 당도 측정
    6. 수분함량 측정
    7. 색도 측정
    8. 조직감 측정
    9. 관능검사
    10. 추출물 제조
    11. 총 폴리페놀 함량 측정
    12. DPPH 라디칼 소거 활성 측정
    13. ABTS 라디칼 소거 활성 측정
    14. Reducing power 측정
    15. 통계처리
III. 결과 및 고찰
    1. 비중의 변화
    2. 높이, 굽기 손실률 및 비체적의 변화
    3. pH, 당도 및 수분함량의 변화
    4. 색도의 변화
    5. 조직감
    6. 관능검사
    7. 항산화활성
    8. 항산화 활성 간의 상관관계
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 전주영(숙명여자대학교 식품영양학과) | Joo Young Jeon (Department of Food and Nutrition, Sookmyung Women’s University)
• 김명현(숙명여자대학교 식품영양학과) | Myung Hyun Kim (Department of Food and Nutrition, Sookmyung Women’s University)
• 한영실(숙명여자대학교 식품영양학과) | Young Sil Han (Department of Food and Nutrition, Sookmyung Women’s University) Corresponding author