This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p＜0.001). The moisture also increased with increasing capsaicin powder content (p＜0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p＜0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

본 연구는 개량 포플러 현사시 3호를 재료로 제초제 저항성 유전자 PAT으로 형질전환시 킨 다음 제초제 Basta처리에 의한 효율적인 형질전환체 선발을 목적으로 시험되었다. Basta 처리에 따른 캘러스유도, 부정아유도 및 액아유도 시험을 통해 조직치사 농도는 1.0mg/L로 결정할 수 있었으며, 이 농도처리에 의해 형질전환체의 조기선발에 사용하였다. 이 농도처리로 비형질전환체는 모두 고사되었지만, 형질전환체는 정상적으로 반응을 보이며, 생육이 가능하였다 .한편, 형질전환체에 제초제를 직접 살포한 결과, 정상적 생육이 가능했고, PAT activity측정 결과에서도 양성 반응을 나타내어 현사시 3호 세포내에 PAT유전자가 정상 발현됨이 확인되었다. 이로써 현사시에 PAT유전자 도입 및 발현을 위하여 제초제 Basta 처 리와 PAT assay가 매우 효과적인 것으로 나타났다.