압출쌀가루의 이화학적 특성 및 밀가루 대체 쿠키 특성

위경진 ( Gyoung Jin We ),이인애 ( In Ae Lee ),강태영 ( Tae Young Kang ),민주홍 ( Joo Hong Min ),강위수 ( Wie Soo Kang ),고상훈 ( Sang Hoon Ko ) 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130oC temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100oC for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65oC while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion process. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion process. The extruded rice flours prepared at 130oC exhibited lower viscosity than those prepared at 100oC. The operating temperature of the extrusion process was critical for the starch digestion in vitro. The extruded rice flours prepared at 130oC showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100oC in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

연구논문 : 타피오카전분의 첨가가 쌀쿠키의 품질특성에 미치는 영향

이준경 ( Joon Kyoung Lee ),오성훈 ( Sung Hoon Oh ),임재각 ( Jae Kag Lim ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.5

The effects of tapioca starch (TS) and tapioca modified starch (TMS) as additives on the quality characteristics of rice cookies were investigated in this study. The amounts of TS and TMS replaced were 5, 10 and 15%(w/w) based on 100 g of rice flour. At the result of rapid viscosity analyser (RVA) properties of rice flour added with starches, peak, trough, and final viscosity of rice flour added with TMS decreased significantly(p<0.05). Hardness of dough and cookies as measured by Texture analyzer (TA) significantly decreased upon addition of TMS, and hardness of cookies significantly decreased upon addition of TS, hardness of cookies TMS lower than TS. L value of dough and cookies increased upon addition of TMS, whereas a value decreased upon addition of TMS. Spreadability of cookies increased upon addition of TMS, 10% TMS is the highest. Bulk density of dough decreased upon addition of TMS, bulk density of cookies decreased upon addition of TS and TMS, and bulk density of TMS cookie lower than TS cookie. In sensory evaluation, 10% TS added rice cookies showed the highest score in overall acceptability, hardness, brittleness, color, softness, taste and flavor, and 15% TS added rice cookies showed the highest score in appearance. And 15% TMS added rice cookies showed the highest score in overall acceptability, taste, brittleness, flavor, and 10% TMS added rice cookies showed the highest score in hardness, flavor, taste and color. It is indicated that the quality characteristics and sensory characteristics of the rice cookie can be improved by adding TS and TMS.

쌀가루로 제조한 쌀 쿠키의 품질 특성

이연리,Lee, Youn Ri 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.4

The author made rice cookies using 100% rice and measured their density, spreadability, color, hardness, and fatty acid contents. The density was not significantly different between wheat cookies and the rice cookies made here; however, the density of dough tended to be higher in the rice cookies. Spreadability tended to be lower in rice cookies than wheat cookies. Regarding the color of rice cookies, L, indicating brightness, was found to be higher in rice cookies than in wheat cookies, and a, indicating redness, was found to be lower in rice cookies than in wheat cookies. B, indicating yellowness, was not significantly different between wheat cookies and rice cookies, and hardness tended to be lower in rice cookies. Regarding fatty acid contents, saturated fatty acids such as myristic acids, palmitic acids, and stearic acids were found in rice cookies; However, the contents of saturated fatty acids tended to be lower in rice cookies than in wheat cookies. The monounsaturated fatty acids found in rice cookies were mainly oleic acids, and the polyunsaturated fatty acids found in them were linoleic acid, and these were found more in rice cookies than in wheat cookies. Concerning essential fatty acids such as linoleic acids, linolenic acids, or arachidonic acids, they were found more in cookies made of rice powder than in those made of wheat powder.

흑미의 배합비와 굽기시간에 따른 흑미쿠키의 품질특성

김양선(Yang Sun Kim),김경화(Gyeong Hwa Kim),이준호(Jun Ho Lee) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.4

흑미 첨가량(0~20%), 굽기시간(10~14분) 및 당의 종류(살탕, 올리고당, 합성감미료)를 달리하여 쿠키를 제조하고 공정조건이 흑미쿠키의 이화학적 및 관능적 품질특성에 미치는 영향을 반응표면 분석법에 의해 살펴보았다. 흑미 첨가량이 증가함에 따라 pH는 반죽 또는 쿠키와 상관없이 증가하는 경향을 나타내었고 반죽의 경우 그 증가폭이 큰 것으로 나타났으며, 반죽의 pH는 굽기시간에 따라 거의 영향을 받지 않았으나 쿠키의 경우 굽기시간이 증가함에 따라 다소 감소하는 경향을 나타내었다. 반죽의 수분함량은 흑미 첨가량이 증가할수록 다소 증가하는 경향을 나타내었고 굽기시간에 따른 영향은 거의 없는 것으로 나타났다. 쿠키의 퍼짐성은 흑미 첨가량이 증가할수록 증가하는 경향을 나타내었고 그 증가폭은 설탕이 첨가된 쿠키에서 보다 뚜렷하게 나타났다. 또한 흑미 첨가량이 증가함에 따라 L<SUP>*</SUP>값은 감소한 반면 a<SUP>*</SUP>값은 현저하게 증가하였다. 일반적으로 흑미 첨가량의 변화는 제조에 사용된 당의 종류에 상관없이 쿠키의 경도나 fracture force에 큰 영향을 미치지 않는 것으로 나타났다. 쿠키의 향과 단맛은 흑미 첨가량이 증가할수록 강하고 나타났고 색은 흑미 첨가량이 증가할수록 어둡다고 평가되었다. 본 연구에서 제시된 반응표면 모델식은 흑미쿠키 품질특성을 적합하게 예측할 수 있는 것으로 판단된다. Response surface methodology was used to investigate the cookie manufacturing process with black rice flour. A three-variable, three?level central composite design was employed where the independent variables were the amount of black rice flour (0~20%), baking time (10~14 min), and sugar type (sucrose, aspartame, and oligosaccarides). pHs of dough and cookie tended to increase with the addition of black rice flour. Moisture content of dough slightly increased with the addition of black rice flour but nearly affected by baking time. Spread factor increased with the addition of black rice flour and it was more evident in the samples prepared with sucrose. L<SUP>*</SUP>-value decreased but a<SUP>*</SUP>-value increased significantly with the addition of black rice flour. Generally the amount of black rice flour in the sample did not affect the textural characteristics of cookie. As the amount of black rice and baking time increased, sensory flavor became stronger. Sensory sweetness as well as hardness increased but sensory color became darker with the addition of black rice flour. In addition, the response surface models developed in this study for most of physicochemical and sensory characteristics of black rice cookie were adequate.

압출쌀가루의 이화학적 특성 및 밀가루 대체 쿠키 특성

위경진,이인애,강태영,민주홍,강위수,고상훈 한국산업식품공학회 2011 산업 식품공학 Vol.15 No.4

쌀가루를 온도와 수분함량을 조절하여 압출 한 쌀가루의 특성과 밀가루와 7:3의 비율로 혼합된 쿠키의 품질을 경도, 색도, 관능평가를 실시하여 쿠키에 적용가능성을 확인하였다. 압출 쌀가루는 호화가 이루어져 α 화 되었으며 압출온도가 100oC에서 130oC로 증가할수록 점도가 급격하게 감소되었으며 수분함량이 25%에서 27%로 증가할수록 점도가 다소 감소되는 것을 확인하였다. 압출쌀가루의 수분흡수력, 수분용해도, 팽윤력은 대체적으로 높게 측정되었으며 30oC와 80oC에서 수분용해도와 팽윤력은 생쌀가루에 비해 높게 측정되었으나 80oC에서는 130oC 압출쌀가루는 생쌀가루와 비슷하였다. 압출 공정 온도가 증가할수록 수분용해도는 급격하게 증가하였다. 밀가루와 각 압출쌀가루가 혼합된 쿠키는 밀가루 쿠키와 비교하여 경도가 높았으며 퍼짐성지수는 낮았다. 100oC 압출쌀가루가 첨가된 쿠키는 색이 짙었으며 130oC 압출쌀가루가 첨가된 쿠키는 밀가루와 비슷하였다. 압출쌀가루가 첨가된 쿠키는 관능 평가에서는 향기, 맛, 전체적인 기호도가 높았으며, 부드러운 정도는 비슷한 평가를 받았다. 압출쌀가루를 사용하여 밀가루 함량을 감소시키기 위한 연구를 실시한 결과, 압출쌀가루는 밀가루 함량을 줄여 사용할 때 가공적성문제점을 보완할 수 있었다. 또한 다양한 분야로 압출쌀가루 연구를 통해 쌀의 활용을 확대될 가능성이 있음을 확인하였다. The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130oC temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100oC for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65oC while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion process. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion process. The extruded rice flours prepared at 130oC exhibited lower viscosity than those prepared at 100oC. The operating temperature of the extrusion process was critical for the starch digestion in vitro. The extruded rice flours prepared at 130oC showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100oC in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.

쌀가루와 밀가루 혼합비율에 따른 쌀 쿠키의 이화학적 특성

서정현(Jeong Hyun Seo),홍채영(Chae Young Hong),김민영(Min Young Kim),이윤정(Yoon Jeong Lee),이연리(Youn Ri Lee),천아름(AReum Chun),이준수(Jun-Soo Lee),정헌상(Heon Sang Jeong) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.11

본 연구는 일반쌀인 삼광 품종과 가공용 쌀인 설갱 품종 쌀가루와 밀가루 혼합비율별(100:0, 70:30, 50:50, 0:100)로 제조된 쿠키의 품질 특성을 비교하였다. 대조구인 밀가루 쿠키 반죽의 압출력은 3.08 N이었지만 건식 분쇄한 삼광품종은 쌀가루 함량 50, 70 및 100%에서 각각 8.76, 16.59 및 27.56 N으로 증가하였다. 퍼짐성은 밀가루 쿠키가 9.28이었으며 쌀가루 함량이 증가함에 따라 감소하였다. 수분함량은 밀가루 쿠키가 2.51%였으며 쌀가루 함량이 증가함에 따라 3.35~3.89% 범위에서 증가하였다. 밀가루 쿠키의 경도와 부서짐성은 각각 2,538.77 및 1,720.87 g이었으며 쌀가루 함량이 증가함에 따라 감소하여 삼광 건식 쌀가루 100%에서는 각각 859.53 및 489.86 g이었다. 이상의 결과로부터 가공용 쌀 품종인 설갱의 경우 건식 제분한 쌀가루가 습식 제분한 쌀가루와 쿠키의 품질에 큰 차이를 나타내지 않아 쿠키 제조에 있어 적합할 것으로 판단된다. The quality characteristics of cookies prepared by mixing rice flour (common rice ‘Samkwang’ variety and/or processed rice ‘Seolgaeng’ variety) and wheat flour in various ratios (100:0, 70:30, 50:50, 0:100) were compared. The extrusion force required by the wheat flour cookie dough was 3.08 N, but as the rice flour content comprising the dry-milled ‘Samkwang’ variety in the dough increased to 50, 70, and 100%, the extrusion force required increased to 8.76, 16.59, and 27.56 N, respectively. The spread factor of wheat flour cookie was 9.28, which decreased as the rice flour content increased. The moisture content of the wheat flour cookie was 2.51% and increased in the range of 3.35∼3.89% with increasing rice flour content. The hardness and fracturability of the wheat flour cookie were 2,538.77 and 1,720.87 g, respectively, which decreased to 859.53 and 489.86 g, respectively in 100% rice flour cookie. From these results, the processed rice ‘Seolgaeng’ variety did not show a significant difference between dry-milled rice flour and wet-milled rice flour, so the ‘Seolgaeng’ variety is considered suitable for cookie manufacturing.

효소처리 쌀가루를 이용한 쌀 쿠키의 품질 특성

김미선(Mi-Seon Kim),박종대(Jong Dae Park),이현유(Hyun Yu Lee),금준석(Jun Seok Kum) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.9

탄수화물분해효소 β-amylase(BA), α-amylase(BAA), cellulase+β-glucanase(CBG)를 쌀과 함께 침지하여 쌀가루를 제조한 뒤 이 효소처리 쌀가루 100%를 이용하여 쌀쿠키를 제조해 쿠키의 품질 특성을 조사하였다. 효소처리 쌀쿠키 반죽의 밀도는 탄수화물 분해효소의 종류 및 효소처리의 유무에 따른 유의차를 나타내지 않았다. 효소처리 쌀쿠키의 퍼짐성은 비효소처리 쌀쿠키에 비해 크게 나타났으며 효소 β-amylase와 α-amylase를 이용하여 제조한 쌀가루 쿠키를 제조했을 때 쿠키의 퍼짐성이 큰 것을 확인하였다. 효소처리 쌀쿠키 BA, BAA, CBG의 수분함량은 3.20~3.90%로 비효소처리 쌀쿠키 비해 유의적으로 낮은 수분함량을 나타내었다(P<0.05). 쌀쿠키의 색도 측정결과, 효소처리 쌀쿠키의 L값은 비효소처리 쌀쿠키에 비해 유의적으로 낮은 값을 나타냈으며, a와 b값은 효소처리 쌀쿠키가 비효소처리 쌀쿠키에 비해 유의적으로 낮은 값을 나타내었다(P<0.05). 쌀쿠키의 경도는 효소처리 쌀쿠키가 비효소처리 쌀쿠키에 비해 높은 경도를 나타내었으나 효소의 종류에 따른 차이를 나타내지 않았다. 관능적 특성으로 쌀쿠키의 특성강도 평가에서 쿠키의 고소한 향과 균열의 정도는 효소의 유무 및 효소의 종류에 따른 차이가 나타나지 않았다. 갈색의 정도와 쿠키의 고소한 맛의 강도는 비효소처리 쌀쿠키에 비해 효소처리 쌀쿠키에서 높게 나타났으며 효소 α-amylase와 β-amylase 로 처리한 쌀가루로 제조한 쌀쿠키(BA)가 갈색의 정도와 쿠키의 고소한 맛이 적당한 강도를 나타내었다. 경도는 효소처리 쌀쿠키의 강도가 유의적으로 높았으며 효소의 종류에 따른 유의적인 차이는 나타내지 않아 기계적 경도와 관능적인 측면의 경도가 유사한 결과를 나타내었다. 바삭함은 경도의 강도 평가와 유사한 경향을 나타내었다. 기호도 검사 결과에서, 비효소처리 쌀쿠키는 향, 외관, 맛, 조직감 및 전반적인 기호도에서 유의적으로 낮은 기호도를 나타내었다(P<0.05). 효소 α-amylase를 이용한 쌀쿠키 BAA는 향, 맛 조직감에서 높은 점수를 받아 전반적인 기호도에서 높게 나타나 효소 α-amylase를 0.1%의 농도로 처리하여 제조한 쌀가루로 쿠키를 제조할 때 일반 쌀쿠키에 비해 향, 맛, 조직감에서도 좋은 기호도를 나타내는 것으로 나타나 쿠키의 소재로 적합할 것으로 사료된다. The aim of this study was to investigate the quality characteristics of rice cookies specifically prepared with rice flour following enzyme treatment. In this study, three types of specific enzyme treatments, that is, α-amylase, β-amylase, and cellulose+β-glucanase were applied on the effect of rice flour with respect to desired quality characteristics of the rice cookies. Based on our study results, we have found that the density of dough in the rice cookies was not significantly different between that of the non-enzyme treated (control) and the enzyme treated group. However, we found that the spread factor of rice cookies, prepared with rice flour treated with β-amylase, was higher than that of the control. It was also found that the moisture content of rice cookies (with added enzyme-treated rice flour) was 3.20 to 3.90%; however, this range is much lower than that observed in the control. Further, we observed that Hunter color"s L-values were significantly higher for the control than those of the enzyme-treated cookies. We also found that hardness of enzyme-treated cookies was comparatively better than that of the control. In addition, the sensory acceptability scores of the enzyme-treated cookies were found to be significantly higher than the control in decisive parameters such as aroma, appearance, flavor, taste, texture, and overall acceptability. Based on our findings, we suggest that α-amylase treated rice flour is an effective ingredient for improving the overall quality of rice cookies.

쌀 품종이 쿠키 가공적성에 미치는 영향

강태영(Tae-Young Kang),조혜은(Hye-Eun Jo),손기혁(Kee Hyuk Sohn),윤미라(Mi-Ra Yoon),이점식(Jeom-Sig Lee),이수용(Suyong Lee),고상훈(Sanghoon Ko) 한국식품과학회 2016 한국식품과학회지 Vol.48 No.5

본 연구의 목표는 7가지 쌀 품종(팔방미, 새고아미, 미면, 다산 -1호, 한아름, 보람찬, 백진주)을 이용한 쌀가루의 물리화학적 특성 분석 그리고 이를 이용하여 제조한 쌀 쿠키의 품질 특성을 조사하는 것이다. 7가지 쌀가루를 이용하여 제조한 쿠키의 품질 특성 분석 결과 다산-1호, 한아름, 팔방미 품종을 이용하여 제조한 쿠키가 큰 퍼짐성과 낮은 경도를 나타내 적합한 특성을 갖는 것으로 나타났다. 이는 다산-1호, 한아름, 팔방미 쌀가루가 낮은 수분흡수지수(WAI)를 나타내기 때문인 것으로 판단된다. 또한, 낮은 아밀로스 함량을 갖는 백진주 품종은 녹말 구조에 따른 높은 수분흡수지수 때문에 적합하지 않을 것으로 판단된다. 따라서, 아밀로스 함량이 20% 수준인 중간 아밀로스 품종과 낮은 수분흡수지수를 갖는 쌀가루가 쌀 쿠키 제조에 적합할 것으로 생각된다. This study aimed at investigating the influence of different rice varieties (Palbangmi, Saegoami, Mimyeon, Dasan-1, Hanarm, Boramchan, and Baegjinju) on the preparation process of rice cookies. Rice grains were pulverized by dry milling and subsequently screened using a 100-mesh sieve. Dasan-1, Hanarm, and Palbangmi flours showed low water absorption index (WAI) compared to other rice flours. The spread ratios of the cookies prepared with Dasan-1, Hanarm, and Palbangmi flours reached higher values than those obtained with other rice varieties. As a result, the hardness of the cookies prepared with Dasan-1, Hanarm, and Palbangmi flours was relatively low. On the contrary, cookies prepared with Saegoami, Boramchan, and Baegjinju flours showed inadequate qualities because they contained relatively high levels of damaged starch, which increased water absorption in the cookie dough. The WAI value of rice flour could be the most important indicator to determine the quality of rice cookies.

GABA 함량이 증가된 현미 첨가 쿠키의 품질특성과 아미노산 함량

정해원(Hae Won Jung),정해정(Hai-Jung Chung) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.11

본 연구에서는 현미가루를 밀가루 중량기준 0%, 20%, 40%, 60%의 비율로 첨가하여 쿠키를 제조하고 반죽의 밀도, pH, 쿠키의 일반성분, 퍼짐성, 손실률, 팽창률, 색도, 경도, GABA 및 아미노산 함량, 기호도 검사 등을 실시하였다. 수분함량은 첨가군이 대조군보다 높게 나타났고 조단백질 함량과 조지방 함량은 시료 간에 유의적인 차이를 나타내지 않았으며 조회분 함량은 60% 첨가군에서 가장 높게 나타났다. 쿠키 반죽의 밀도는 60% 첨가군이 가장 낮았고 pH는 가장 높았다. 퍼짐성은 헌미가루 첨가량이 증가할수록 대체적으로 감소하였고 손실률과 팽창률은 증가하는 경향을 나타내었다. 경도는 40% 첨가군과 60% 첨가군에서 낮게 나타났다. 밝기를 나타내는 L값은 대조군이 가장 높았고 a값은 현미가루 첨가량이 증가할수록 증가하였으며 b값은 감소하였다. 쿠키의 GABA 함량은 대조군이 가장 낮았고 현미가루 첨가량이 증가할수록 증가하여 60% 첨가군에서 가장 높게 나타났다. 총 아미노산 함량은 대조군이 가장 높게 나타났으나 쌀의 제1제한 아미노산인 lysine의 함량은 대조군이 가장 낮았고 첨가군에서 높게 나타났다. 쿠키의 기호도 검사 결과 표면색은 대조군보다 현미가루 첨가군이 낮은 점수로 평가된 반면 냄새, 맛, 조직감 및 전체적인 기호도는 모든 시료 간에 유의적인 차이가 없었다. 이와 같은 결과를 종합하여 볼 때 현미가루를 60%까지 첨가하여 제품화 한다면 대조군과 비교하여 관능성이 크게 저하되지 않으면서 GABA 함량이 증진되어 기능성이 향상된 쿠키가 될 것으로 사료된다. This study is conducted to investigate the quality characteristics of cookies containing different levels (0%, 20%, 40%, 60%) of brown rice powder with enhanced levels of GABA (γ-amino butyric acid). The pH of cookie dough was higher in cookies containing brown rice powder. A proximate composition analysis showed that the moisture content was increased with the addition of the brown rice powder, yet there was no significant difference in the crude protein and crude fat contents among the added groups. The ash content was the highest in the 60% added group. The spread factor of the control cookie was higher than that of cookies containing 40% and 60% brown rice powder. The incorporation of brown rice powder in cookies lowered the lightness and yellowness values, but increased the redness value. The hardness of the cookies was lower in 40% and 60% added groups than that of the controls. The GABA content in the brown rice added groups was higher than that of the control cookie, and increased as brown rice powder increased. A consumer acceptance test revealed that there was no significant difference in the overall preference scores among the cookies. From these findings, it is suggested that the cookies with brown rice powder up to 60% added can be developed as goods.

흑미가루를 첨가한 쿠키의 품질 특성 연구

문보경 ( Bo Kyung Moon ),김은아 ( Eun Ah Kim ),박미성 ( Mi Sung Park ),이동곤 ( Dong Kon Lee ),이미선 ( Mi Sun Lee ),최보라 ( Bo Ra Choi ) 중앙대학교 생활문화산업연구소 [ 구-생활과학연구소] 2007 생활과학논집 Vol.26 No.-

The purpose of this study was to make nutritious cookies with black rice powder and investigate the effects of the black rice powder on the quality of cookies. Black rice powder was added in the paste for the cookies discriminating the ratio of substitution; 0%, 20%, 40%, 60% of wheat flour. For analyzing quality characteristics density and pH of the paste, spread factors and texture of cookies were measured. The density and pH of the paste with black rice powders were higher than those of control group and gumminess and brittleness of cookies with black rice powder were lower than control group. In the sensory evaluation, cookies with black rice powder showed significantly higher scores in texture than control group and the one added 60% black rice powder showed the highest score. In colors, aroma, flavors and overall acceptability, cookies with black rice powder showed significantly higher scores than control group.