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Quality Characteristics of Sesame Dasiks According to amount and the kind of Sweetener  

김진숙 (농촌생활연구소)
한영실 (숙명여자대학교 식품영양학과)
유선미 (농촌생활연구소)
김행란 (농촌생활연구소)
전혜경 (농촌생활연구소)
Publication Information
Korean journal of food and cookery science / v.19, no.3, 2003 , pp. 280-285 More about this Journal
Abstract
This study was carried out to investigate the effects of the addition of sweeteners to Sesame Dasiks. Sesame Dasiks were prepared by adding various sweeteners to sesame seeds powder, at 40, 50, 60 and 70%, and their quality characteristics were measured. In the chewiness and hardness analyses of Sesame Dasiks, the 50% group (the same ratio and mixture of honey and rice jelly) eave the highest results. For the sweetness, taste and overall acceptability of the Sesame Dasiks, the 50% group was also the better The texture profile analyses found the optimal chewiness and hardness of the Sesame Dasik to be 0.28∼0.30 and 27.22∼27.44, respectively.
Keywords
traditional food; sesame; dasik packing; storage stability;
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