We determined physicochemical characteristics and antioxidant activities of cookies prepared by replacing wheat flour with 0, 3, 6, and 9% freeze-dried burdock powder instead of wheat flour. The leavening and loss rates of the cookies decreased in proportion to the amount of burdock powder added to the dough. The moisture content of the cookies increased in proportion to the amount of burdock powder added and the crude protein and hardness were higher in the burdock-added group compared to the control. The lightness and yellowness of the cookies decreased, and the redness increased in proportion to the amount of burdock powder added. The total flavonoid and polyphenol compounds in the cookies increased in proportion to the amounts of burdock powder added. The antioxidant activities also tended to increase in proportion to the amount of burdock powder added. Based on the above results, adding burdock powder to cookies can increase antioxidant activity by increasing the content of antioxidant components, such as polyphenols and flavonoids. In addition, it is believed that adding burdock powder at levels of 3 to 9% of the weight of flour would result in cookies with spreadability, swelling power, and hardness similar to those of regular cookies.

I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 우엉 분말 및 쿠키 제조
    3. 쿠키의 팽창률, 퍼짐성 및 손실률 측정
    4. 일반성분 함량 측정
    5. pH, 총 산도, 당도 및 경도 측정
    6. 색도 측정
    7. 총 폴리페놀과 총 플라보노이드 함량 측정
    8. 항산화 활성 측정
    9. 통계분석
III. 결과 및 고찰
    1. 쿠키의 팽창률, 퍼짐성 및 손실률 측정
    2. 일반성분 함량
    3. 쿠키의 pH, 총 산도, 당도 및 경도 측정
    4. 색도 측정
    5. 총 폴리페놀과 총 플라보노이드 함량 측정
    6. 항산화활성 측정
IV. 요약 및 결론
감사의 글
References

• 황은선(한경국립대학교 웰니스산업융합학부 식품영양학전공) | Eun-Sun Hwang (Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University) Corresponding author
• 김예진(한경국립대학교 웰니스산업융합학부 식품영양학전공) | 한경국립대학교 웰니스산업융합학부 식품영양학전공 (Major in Food and Nutrition, School of Wellness Industry Convergence, Hankyong National University)