This study investigated the quality characteristics and antioxidant effects of rice cookies containing different percentage of freeze-dried plum powder (3%, 5%, 6%, and 12%). The density of the dough and the thickness of the rice cookies from the control group and the additive group were not significantly different. The pH value of the dough, its moisture content and spread factor, as well as the Hunter’s L and b values of the rice cookies significantly decreased as the amount of dried plum powder added increased. However, the sweetness, hardness, thickness, Hunter’s a value, total polyphenol, total flavonoid and anthocyanin contents, DPPH and ABTS free radials scavenging activity, and ferric reducing antioxidant power of the rice cookies significantly increased as the amount of dried plum powder added increased. Overall, the results of this study showed that adding dried plum power enhanced the antioxidant activities and quality characteristics of rice cookies.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 쌀쿠키 제조
    2. 자두 분말 첨가 쌀쿠키의 품질특성
    3. 건자두 분말 첨가 쌀쿠키의 항산화 활성
    4. 통계처리
결과 및 고찰
    1. 건자두 분말 첨가 쌀쿠키 반죽의 pH와 밀도
    2. 건자두 분말 첨가 쌀쿠키의 수분 함량과 당도
    3. 건자두 분말 첨가 쌀쿠키의 직경, 두께 및 퍼짐성
    4. 건자두 분말 첨가 쌀쿠키의 경도
    5. 건자두 분말 첨가 쌀쿠키의 색도
    6. 건자두 분말 첨가 쌀쿠키의 총 polyphenol과 총flavonoid 함량
    7. 건자두 분말 첨가 쌀쿠키의 항산화 효능
    8. 건자두 분말 첨가 쌀쿠키의 항산화 성분 및 항산화 활성간의 상관관계
요약 및 결론
References

• 나예슬(호남대학교 식품영양학과 조교수) | Yeseul Na (Assistant Professor, Dept. of Food and Nutrition, Honam University, Gwangju 61452, Korea)
• 송연지(조선대학교 식품영양학과 영양교육대학원 석사) | Yeon-Ji Song (Master of Science, Dept. of Nutriton Education, Graduate School of Chosun University, Gwangju 61452, Korea)
• 이재준(조선대학교 식품영양학과 교수) | Jae-Joon Lee (Professor, Dept. of Food and Nutrition, Chosun University, Gwangju 61452, Korea) Corresponding Author