The study examined the impact of adding acorn pomace dried powder (APDP) at different levels (0%, 5%, 10%, 15%, 20% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. The findings showed that as the APDP content increased, moisture levels decreased, and pH levels were affected. Color analysis revealed a decrease in lightness (L), while yellowness (b) and redness (a) values increased. Texture analysis indicated an increase in gumminess, hardness, and chewiness, but a decrease in cohesiveness, adhesiveness, and springiness with higher APDP levels. Sensory evaluation of appearance, taste, flavor, texture, and overall preference identified the sample with 10% APDP as the most preferred. Additionally, the antioxidant activity of the garaetteok demonstrated a positive correlation with the increasing APDP content. In conclusion, the incorporation of 10% APDP enhanced the quality characteristics of garaetteok, improving its nutritional value, antioxidant properties, and overall consumer appeal.

Abstract
서 론
재료 및 방법
    1. 실험재료
    2. 도토리박 건조 분말 첨가 가래떡의 제조
    3. 도토리박 건조 분말 첨가 가래떡의 품질특성
    4. 도토리박 건조 분말 첨가 가래떡의 항산화 활성
    5. 통계분석
결과 및 고찰
    1. 도토리박 건조 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