In this study, scones were prepared using Cordyceps powder, described as ‘immortal life’. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordyceps scones did not show a difference according to the amount of Cordyceps powder added (p=0.364), and the a-, b-values increased significantly (p<0.001). In the case of texture, there was no significant difference in the amount of Cordyceps added. Flavonoids increased significantly as the amount of Cordyceps powder increased (p<0.001). ABTS-radical scavenging capacity increased significantly as the amount of Cordyceps powder increased (p<0.001). Through this study, the antioxidant properties of Cordyceps scones were confirmed.

Abstract
서 론
재료 및 방법
    1. 실험재료 및 스콘 제조
    2. 염도와 색도
    3. 조직감
    4. 플라보노이드, ABTS-radical scavenging capacity
    5. 통계분석
결과 및 고찰
    1. 동충하초 스콘의 염도와 색도
    2. 동충하초 스콘의 조직감
    3. 동충하초스콘의플라보노이드, ABTS-radical scavengingcapacity
요약 및 결론
References

• 백진주(을지대학교 식품영양학과 대학원생) | Jin Ju Baek (Graduate Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• 강혜미(을지대학교 식품영양학과 학부생) | Hyemi Kang (Undergraduate Student, Dept. of Food and Nutrition, Eulji University, Seongnam 13135, Korea)
• 유수인(성남식품연구개발지원센터 센터장) | Hyun Ju Kim (Center Director, Seongnam Food R&D Support Center, Seongnam 13218, Korea)
• 이민호(을지대학교 식품산업외식학과 부교수) | Min Ho Lee (Associate Professor, Dept. of Food Technology and Services, 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