Changes in the Quality Characteristics of Soybean Dasik by additions of Bamboo(Pseudosasa japonica Makino) Leaf Powder

대잎 분말을 첨가한 콩다식의 품질 특성 변화

  • Choi, Young-Sim (Faculty of Food Nutrition and Cookery, Woosong Information College) ;
  • Jhee, Ok-Hwa (Dept. of Practical Arts Education, Gongju National University of Education) ;
  • JeGal, Sung-A (Faculty of Food Nutrition and Cookery, Woosong Information College)
  • 최영심 (우송정보대학 식품영양조리과) ;
  • 지옥화 (공주교육대학교 실과교육학과) ;
  • 제갈성아 (우송정보대학 식품영양조리과)
  • Received : 2010.03.09
  • Accepted : 2010.06.14
  • Published : 2010.06.30

Abstract

The purpose of this study is to analyze the sensory and mechanical characteristics, moisture content, color and texture of soybean dasik prepared by additions of bamboo leaf powder. The moisture content of the samples ranged from 24.39 to 26.29%. The L values, a values and b values were decreased with increasing the bamboo leaf powder. In the mechanical evaluation, hardness, gumminess and chewiness increased with increasing amounts of bamboo leaf powder while adhesiveness decreased with increasing amounts of bamboo leaf powder. Finally, in the sensory test, the 6% bamboo leaf powder sample received the highest scores for taste, flavor and overall acceptability.

대잎 분말 첨가량에 따른 콩다식의 수분 함량, 색도, 품질특성 및 관능적 특성을 살펴보고자 한다. 수분 함량은 24.39~26.29%이며, 색도는 L값, a값, b값 모두 대잎 분말 첨가량이 증가할수록 감소하는 경향을 보였다. 조직감 측정시 경도, 검성, 씹힘성은 대잎 분말 첨가량이 증가할수록 증가하는 경향을 보였으나, 부착성은 감소하는 경향을 보였다. 관능 평가시에는 대잎 분말의 특성에 의해 맛, 색, 향, 전체적인 기호면에서 대잎 분말 6%를 첨가한 다식이 가장 좋게 평가되었다.

Keywords