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Characteristics of Dasik Prepared with Added Sangwang Mushroom Powder  

Kang, Jae-Hee (Institute of Traditional Korean Food, Department of Hotel Culinary & Pastry, Shinsung College)
Kim, Ji-Eung (Institute of Traditional Korean Food, Department of Hotel Culinary & Pastry, Shinsung College)
Publication Information
Korean journal of food and cookery science / v.25, no.2, 2009 , pp. 227-233 More about this Journal
Abstract
The objective of this study was to evaluate the quality characteristics of Sangwang Mushroom powder at different levels (0 %, 5 %, 10 %, 15 %, 20 %). roximate moisture composition of the powder was 9.22 %. As powder level increased, the moisture content of the Dasik increased the L, a, and b values of the Dasik significantly increased. According to the mechanical evaluation results, hardness and gumminess decreased as the level of Sangwang ushroom powder increased while springness, cohesiveness and chewiness were not significantly different among the groups. In the sensory evaluations, the 10 % Sangwang Mushroom Dasik prepared with 90 g of heat flour, 10 g of Sangwang ushroom powder, and 80 g of honey showed the highest preference scores and was therefore chosen as the optimal product.
Keywords
Sangwang Mushroom powder; Dasik; quality characteristics; sensory evaluation;
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Times Cited By KSCI : 17  (Citation Analysis)
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