부산대학교 도서관

Heat treated carrot powder was added to Maejackwa (0, 5, 10, 15 and 20% based on wheat flour) and the physical, sensory and ant-oxidative properties were analyzed. With increasing carrot powder content, hardness of Maejackwa increased, however there was no significant difference in brittleness. For color properties, L* value deceased, whereas a* and b*value increased with increasing carrot powder increased. For the anti-oxidative effects measured by acid value, peroxide value and free radical scavenging activity, significantly increased anti-oxidative effect was observe with carrot powder content increased. In sensory test, the sample containing carrot powder was more preferred in taste, flavor, and crispiness to control, and the 15% carrot powder containing sample was the mostacceptable.keyword: carrot powder, maejackwa, quality, characteriztaion