Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Glutinous Rice Dasik by the Addition of Baekbokryung Powder

백복령가루를 첨가한 다식의 품질특성

  • Chae, Kyung-Yeon (Department of Tourism and Foodservice Business, Osan University) ;
  • Choi, Mi-Kyung (Department of Tourism Hotel & Restaraunt Management, Daelim College)
  • 채경연 (오산대학 관광외식사업과) ;
  • 최미경 (대림대학 호텔조리제빵과)
  • Published : 2011.04.30
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Abstract

The aim of the study was to determine the optimum amount of Baekbokryung powder to add to lutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97~12.19%), Land b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.

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References

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