This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

서 론
재료 및 방법
    1. 실험재료
    2. 율피분말 첨가 가래떡의 제조
    3. 율피 분말 첨가 가래떡의 품질특성
    4. 율피 분말 첨가 가래떡의 항산화 활성
    5. 통계분석
결과 및 고찰
    1. 율피 분말 첨가 가래떡의 품질특성
요약 및 결론
References

• 남혜현(세종대학교 조리외식경영학과 박사과정) | Hye-Hyun Nam (Ph.D. Student, Dept. of Culinary and Food Service Management, Sejong University, Seoul 05006, Korea)
• 정장호(세종대학교 조리외식경영학과 교수) | Chang-Ho Chung (Professor, Dept. of Culinary and Food Service Management, Sejong University, Seoul 05006, Korea) Corresponding author