This study examined the effects of partially replacing wheat flour with roasted safflower seed powder (SSP) on brownie quality, using proportions of 0%, 5%, 10%, 15%, and 20%. The addition of SSP had no significant dose-dependent effect on pH. Although the highest moisture content was observed in SSP 20 brownies (8.48%), no significant differences were found among samples. Brownie thickness increased proportionately with the amount of added SSP. Volume and density also increased with higher SSP content. Brightness (L), redness (a), and yellowness (b) values were all highest in SSP 20 brownies, indicating that SSP content affects brownie color. Hardness exhibited an increasing trend, with the control group values at 331.38±12.85 and SSP 20 at 432.70±39.84. Sensory evaluations revealed a highest overall preference for the control group, followed by the SSP 10 group. These findings suggest that the addition of 10% SSP is appropriate for brownies.

Abstract
서 론
재료 및 방법
    실험 재료
    브라우니의 제조
    pH, 수분함량 및 굽기 손실률
    비중, 부피 및 높이
    색도
    조직감
    감각 평가
    통계분석
결과 및 고찰
    pH, 수분함량 및 굽기 손실률
    비중, 부피 및 높이
    색도
    조직감
    기호도 평가
요 약
References

• 심도현(전주대학교 조리, 식품산업학과) | Do Hyeon Shim (Department of Culinary and Food Industry, Jeonju University, Jeonju 55069, Korea)
• 이수아(전주대학교 조리, 식품산업학과) | Sua Lee (Department of Culinary and Food Industry, Jeonju University, Jeonju 55069, Korea)
• 엄희섭(전주대학교 조리, 식품산업학과) | Hui Sub Um (Department of Culinary and Food Industry, Jeonju University, Jeonju 55069, Korea)
• 이경미(전주대학교 조리, 식품산업학과) | Gyeong Mi Lee (Department of Culinary and Food Industry, Jeonju University, Jeonju 55069, Korea)
• 신정규(전주대학교 한식조리학과) | Jung-Kue Shin (Department of Korean Cuisine, Jeonju University, Jeonju 55069, Korea) Corresponding author