In this study, freeze-dried red beet powder was characterized for its physicochemical properties and functional components and subsequently incorporated into rice cookies at levels of 0%, 2%, 4%, 6%, and 8% to assess its effects on quality characteristics and antioxidant activity. As the level of red beet powder increased, moisture content decreased, whereas both the diameter and thickness of the rice cookies increased, resulting in a reduced spread ratio. In terms of color parameters, lightness and yellowness decreased, whereas redness significantly increased with increasing red beet powder content, indicating a distinct visual change in the cookies. Antioxidant activity increased proportionally with red beet powder levels. These findings demonstrate that incorporating red beet powder effectively enhances the antioxidant activity and functional properties of rice cookies.

서 론
재료 및 방법
    실험재료
    레드비트 분말 첨가 쌀쿠키 제조
    레드비트 분말의 이화학적 특징
    레드비트의 betalain 함량 측정
    레드비트의 vitamin B군 측정
    레드비트의 vitamin E 측정
    레드비트 쌀쿠키의 수분함량 및 pH 측정
    레드비트 쌀쿠키의 퍼짐성 지수
    색도 측정
    레드비트 쌀쿠키 추출물 제조
    레드비트 쌀 쿠키의 DPPH 라디칼 소거능
    레드비트 쌀 쿠키의 총 폴리페놀 측정
    통계처리
결과 및 고찰
    레드비트의 이화학적 특징
    레드비트 betalain 측정
    레드비트의 비타민 함량
    레드비트 쌀쿠키의 수분함량 및 pH
    레드비트 쌀쿠키의 퍼짐성
    레드비트 쌀쿠키의 색도 및 외관
    레드비트 쌀쿠키의 항산화 활성 및 폴리페놀 함량 분석
References

• 황수정(전주대학교 환경생명식품과학과) | Su-Jeong Hwang (Department of Environmental Science and Biotechnology, Jeonju University, Jeonju 55069, Korea)
• 최현욱(전주대학교 식품영양학과) | Hyun-Wook Choi (Department of Food and Nutrition, Jeonju University, Jeonju 55069, Korea) Corresponding author