This study established optimal cookie conditions by varying the amount of modified starch treated with octenyl succinic anhydride (OSA). It also investigated the quality and digestion characteristics of the cookies produced. The moisture content increased as the amount of OSA-modified starch added to the cookies increased. As for cookie color brightness, the redness and yellowness decreased as the OSA-modified starch content increased. The spread factor and hardness of the cookies showed the most similar results for control and OSA: 20%. As the amount of OSA-modified starch added to cookies increased, RS tended to increase. It was found that OSA-modified starch cannot easily replace wheat flour completely and that the optimal amount of OSA-modified starch added to cookies is 20%. OSA-modified starch can be used not only as a cookie but also as a low-calorie food ingredient.

서 론
재료 및 방법
    실험 재료
    OSA 밀 전분의 제조
    쿠키의 제조
    수분함량 및 pH 측정
    색도 측정
    쿠키의 퍼짐성 지수
    쿠키의 경도측정
    전분의 소화효율 측정
    통계 처리
결과 및 고찰
    쿠키의 수분함량 및 pH
    OSA 전분 첨가 쿠키의 퍼짐성
    OSA 전분 첨가 쿠키의 경도
    쿠키의 색도 및 외관
    OSA 전분 첨가 쿠키의 전분 소화율
요 약
감사의 글

• 채린(원광대학교 식품생명공학과) | Rin Chae (Department of Food Science and Biotechnology, Wonkwang University)
• 정경아(원광대학교 식품생명공학과) | Gyeong A Jeong (Department of Food Science and Biotechnology, Wonkwang University)
• 김현중(목포대학교 식품공학과) | Hyun-Joong Kim (Department of Food Engineering, Mokpo National University)
• 이창주(원광대학교 식품생명공학과) | Chang Joo Lee (Department of Food Science and Biotechnology, Wonkwang University) Corresponding author