참고문헌
- Kim JS, Shin M. 2006. Quality characteristics of cookies with resistant starches. Korean J Food Cookery Sci 23: 659-665.
- Chung HS, Lim JA, Lee JH. 2014. Quality and antioxidant properties of pound cakes supplemented with flaxseed powder. J Korean Soc Food Sci Nutr 43: 1959-1963. https://doi.org/10.3746/jkfn.2014.43.12.1959
- Kim GS, Park GS. 2008. Quality characteristics of cookies prepared with lotus leaf powder. Korean J Food Cookery Sci 24: 398-404.
- Lee MH, Oh MS. 2006. Quality characteristics of cookies with brown rice flour. Korean J Food Culture 21: 685-694.
- Kang HJ, Choi HJ, Lim JK. 2009. Quality characteristics of cookies with ginseng powder. J Korean Soc Food Sci Nutr 38: 1595-1599. https://doi.org/10.3746/jkfn.2009.38.11.1595
- Song YH, Joo N. 2009. The characteristics and optimization of brown rice cookies prepared using Chungkukjang. Korean J Food Culture 24: 321-330.
- Jang KH, Kwak EJ, Kang WW. 2010. Effect of rice bran powder on the quality characteristics of cookie. Korean J Food Preserv 17: 631-636.
- Joo SY, Choi HY. 2012. Antioxidant activity and quality characteristics of black rice bran cookies. J Korean Soc Food Sci Nutr 41: 182-191. https://doi.org/10.3746/jkfn.2012.41.2.182
- Jeong EJ, Kim KP, Bang BH. 2013. Quality characteristics of cookies added with Hongkuk powder. Korean J Food & Nutr 26: 177-183. https://doi.org/10.9799/ksfan.2013.26.2.177
- Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42: 143-147. https://doi.org/10.3746/jkfn.2013.42.1.143
- Park JL, Chae KY, Hong JS. 2007. A comparison of antioxidant activities in black sesame seeds according to preparation and cooking conditions. J East Asian Soc Dietary Life 17: 520-531.
- Min ES, Cho JS. 2009. Quality characteristics of Gugija, Heukimja Jook containing different levels of black sesame powder. Korean J Food Cookery Sci 25: 106-118.
- Park JL, Chae KY, Hong JS. 2007. The quality characteristics of black sesame gruels made with different concentrations of steamed black sesame and various kinds of rice powder. Korean J Food Cookery Sci 23: 919-929.
- Park JL, Kim JM, Kim JG. 2003. A study on the optimum ratio of the ingredients in preparation of black sesame gruels. Korean J Soc Food Cookery Sci 19: 685-693.
- Kim HJ, Chun HS, Kim HY. 2004. Effect of corn syrup with different dextrose equivalent on quality attributes of black sesame Dasik, a Korean traditional snack. J Korean Soc Food Sci Nutr 33: 1414-1417. https://doi.org/10.3746/jkfn.2004.33.8.1414
- Son CW, Kim HJ, Lee YJ, Kim MR. 2008. Quality characteristics and antioxidant activity of black sesame Dasik added spirulina. Korean J Food Culture 23: 755-760.
- Choi SN, Chung NY. 2005. Quality characteristics of bread added with black sesame powder. Korean J Food Cookery Sci 21: 655-661.
- Kim S, Cho M, Chang H, Kim W, Park H. 2012. Optimization of recipe for black sesame tuile containing retrograded rice flour using response surface methodology. J East Asian Soc Dietary Life 22: 255-263.
- We GJ, Lee I, Kang TY, Min JH, Kang WS, Ko S. 2011. Physicochemical properties of extruded rice flours and a wheat flour substitute for cookie application. Food Eng Prog 15: 404-412.
- Ryu JN, Jung JH, Lee SY, Ko SH. 2012. Comparison of physicochemical properties of agar and gelatin gel with uniform hardness. Food Eng Prog 16: 14-19.
- AACC. 2000. Approved methods of the AACC. 10th ed. American Association Cereal Chemists, St. Paul, MN, USA. Method 10-50D.
- Jung KJ, Lee SJ. 2011. Quality characteristics of rice cookies prepared with sea mustard (Undaria pinnatifida Suringer) powder. J Korean Soc Food Sci Nutr 40: 1453-1459. https://doi.org/10.3746/jkfn.2011.40.10.1453
- Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3
- SAS. 2005. SAS User's Guide (Ver. 9.1). SAS Institute, Cary, NC, USA.
- Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidative effect and quality characteristics of cookies made with Sea tangle powder. Korean J Food Culture 21: 541-549.
- Lee JY, Ju JC, Park HJ, Heu ES, Choi SY, Shin JH. 2006. Quality characteristics of cookies with bamboo leaves powder. Korean J Food & Nutr 19: 1-7.
- Jung S, Kang WW. 2011. Quality characteristics of cookies prepared with flour partly substituted by used coffee grounds. Korean J Food Preserv 18: 33-38. https://doi.org/10.11002/kjfp.2011.18.1.033
- Jung YJ, Seo HS, Myung JE, Shin JM, Lee EJ, Hwang IK. 2007. Physicochemical and sensory characteristics of rice cookies based on goami 2 with sesame (white and black) and perilla seeds. Korean J Food Cookery Sci 23: 785-792.
- Lee HJ, Park HO, Jang JS, Kim SS, Han CK, Oh JB, Do WY. 2011. Antioxidant activity and quality characteristics of American cookies prepared with Job's tears (Coix lachryma- jobi L.) chungkukjang powder and wheat bran powder. Korean J Food & Nutr 24: 85-93. https://doi.org/10.9799/ksfan.2011.24.1.085
- Kim SY, Chung HJ. 2011. Quality characteristics of cookies made with flaxseed powder. Food Eng Prog 15: 235-242.
- Lim EJ, Huh CO, Kwon SH, Yi BS, Cho KR, Shin SG, Kim SY, Kim JY. 2009. Physical and sensory characteristics of cookies with added leek (Allium tuberosum Rottler) powder. Korean J Food & Nutr 22: 1-7.
- Lee JO, Kim KH, Yook HS. 2009. Quality characteristics of cookies containing various levels of aged garlic. J East Asian Soc Dietary Life 19: 71-77.
- Lee JS, Jeong SS. 2009. Quality characteristics of cookies prepared with button mushroom (Agaricus bisporous) powder. Korean J Food Cookery Sci 25: 98-105.
- Choi HY. 2009. Antioxidant activity and quality characteristics of pine needle cookies. J Korean Soc Food Sci Nutr 38: 1414-1421. https://doi.org/10.3746/jkfn.2009.38.10.1414
- Kim OS, Ryu HS, Choi HY. 2012. Antioxidant activity and quality characteristics of acorn (Quercus autissima Carruther) cookies. Korean J Food Culture 27: 225-232. https://doi.org/10.7318/KJFC/2012.27.2.225
피인용 문헌
- Effect of Various Gluten-free Flours on Quality Characteristics and Antioxidant Activities of Cookies vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.127
- 다구찌 기법과 다상유동해석을 이용한 분급기 운전조건 최적화 vol.26, pp.3, 2015, https://doi.org/10.7735/ksmte.2017.26.3.278
- 표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성 vol.24, pp.3, 2017, https://doi.org/10.11002/kjfp.2017.24.3.421
- 유산균 발효에 따른 볶은 아마씨 추출물의 폴리페놀, 플라보노이드 함량 및 항산화 활성 vol.28, pp.5, 2015, https://doi.org/10.5352/jls.2018.28.5.547
- 자색당근 분말 첨가 쿠키의 품질특성 및 항산화활성 vol.34, pp.5, 2015, https://doi.org/10.7318/kjfc/2019.34.5.612
- 새싹보리, 레몬밤 및 녹차 첨가 쿠키의 이화학적 항산화적 특성 vol.35, pp.5, 2015, https://doi.org/10.7318/kjfc/2020.35.5.459
- Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder vol.28, pp.4, 2015, https://doi.org/10.11002/kjfp.2021.28.4.480