Ginger is the herbaceous perennial plant from Tropical Asia. It is used world widely because of the unique taste and aroma. Ginger has effects on heating the body up and increasing metabolism. Also, Ginger contains the anti-cancer activity and a strong antioxidant activity from gingerol and shogaol. In this study, when we reflect preference of consumers who want to get health through natural materials, it is purpose to get good quality and taste good cookies made by ginger. After we replaced 0%, 2%, 4%, 6%, 8% of flour to ginger powder for making cookies, we did comparative analysis of quality characteristics and QDA. The control group density of cookies with ginger powder was 1.41 g/ml. also experimental group of adding 2-8% ginger powder was 1.36-1.30g/ml. So adding ginger cause decreasing density(p<0.05). The control group pH was 6.85 and experimental group of adding 2-8% ginger powder was 6.94-7.12 pH. So adding ginger cause increasing pH(p<0.05). The moisture content of the ginger powder cookies were 3.13% of the control group and 2.66% of the experimental group about adding 8% ginger powder. So adding ginger cause decreasing moisture content(p<0.05). The control group spread factor was 7.66 and the experimental group of adding 8% ginger powder was 6.87. So it decrease. The control group loss rate was 6.42 and the experimental group of adding 2-8% ginger powder was 6.11-4.13. So adding ginger cause decreasing loss rate(p<0.05). The experimental group of adding 2% ginger leavening rate was 92.57 and the experimental group of adding 8% ginger powder was 63.11. So adding ginger cause decreasing leavening rate(p<0.05). The control group hardness was 1.035, the experimental group of adding 2% ginger powder was 1.064 and the experimental group of adding 8% ginger powder was 1.353. So adding ginger cause increasing hardness(p<0.05). The control group crispiness was 0.959, the experimental group of adding 2% ginger powder was 0.999 and the experimental group of adding 8% ginger powder was 1.279. So adding ginger cause increasing crispiness(p<0.05). The control group lightness(L) value was 60.0 and the experimental group of adding 8% ginger powder lightness(L) value was 55.12. So it appeared to be low of lightness. The control group redness(a value) was 8.69. It appeared to be low of redness(a value). The experimental group of adding 8% ginger powder yellowness(b value) was 30.34. It appeared to be high of yellowness(b value). The control group polyphenol was 46%. It appeared to be low of containing polyphenol. Also, adding ginger powder cause increasing 97-132% of polyphenol about adding 2-8% ginger powder. As a result of measuring DPPH radical elimination, the control group EDA was 14.7%. It appeared to be low of EDA. Also, adding 2-8% ginger powder cause increasing 45.7-86.7% of EDA about adding 2-8% ginger powder(p<0.05).
As a result of description analysis of adding ginger powder, if adding ginger powder increase, cookie color, crispiness, acid taste, flavor, After taste. But cookie sweetness is not. In terms of cookie color, crispiness, taste, flavor and Overall acceptability, adding 4% ginger powder receive high review. As a result of our experiment, adding 4% ginger powder is very desirable. Also as a result of measuring DPPH radical elimination, ginger powder have good a antioxidant activity. So their anti-cancer activity is more better than cookie without ginger powder. Therefore we expect that we can fulfill Overall acceptability.