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http://dx.doi.org/10.17495/easdl.2016.2.26.1.73

Quality Characteristics of Glutinous Rice Dasik added with Burdock (Arctium lappa)  

Nam, Sang-Myeung (Dept. of Food Techonology and Services, Eulji University)
Lee, In-Sook (Dept. of Food Techonology and Services, Eulji University)
Shin, Mee-Hye (Dept. of Food Techonology and Services, Eulji University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.1, 2016 , pp. 73-79 More about this Journal
Abstract
This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.
Keywords
Burdock; glutinous rice dasik; DPPH free radical scavenging activity; sensory evaluation;
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Times Cited By KSCI : 14  (Citation Analysis)
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