Browse > Article
http://dx.doi.org/10.20878/cshr.2017.23.2.010

Quality Characteristics of Brown Rice Dasik added with Chia Seed according to Different Types of Sweetener  

Kim, Ja-Kyung (Dept. of Culinary & Food Service Management, Sejong University)
Yoo, Seung-Seok (Dept. of Culinary & Food Service Management, Sejong University)
Publication Information
Culinary science and hospitality research / v.23, no.2, 2017 , pp. 95-103 More about this Journal
Abstract
The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.
Keywords
chia seed; Dasik; DPPH radical scavenging activity; sweetener; sensory characteristic;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
1 Ayerza, R., & Coates, W. (1999). An ${\omega}-3$ fatty acid enriched chia diet: Influence on egg fatty acid composition, cholesterol and oil content. Canadian Journal of Animal Science, 79(1), 53-58.   DOI
2 Bushway, A. A., Belyea, P. R., & Bushway, R. J. (1981). Chia seed as a source of oil, polysaccharide, and protein. Journal of Food Science, 46(5), 1349-1350.   DOI
3 Chae, Y. H. (2011). Quality characteristics of black sesame Dasik added with fruit jams. (Master's thesis). Kachun University.
4 Cho, E. J., & Hwang, J. H., & Moon, J. S. (2003). Physical characteristic of pine pollen Dasik containing oligosaccharide. Sungshin Women's University Life Culture Research, 17(1), 105-122.
5 Choi, B. S., & Kim, H. (2011). Quality characteristics of arrowroot Dasik prepared with the arrowroot(Puerariae Radix) powder. Korean J Culinary Res, 17, 197-207.
6 Chung, E. S., & An, S. H. (2002). Acceptability characteristics of Omija Dasik according to the kinds of sugar. Journal of the East Asian Society of Dietary Life, 12(3), 210-217.
7 Ha, T. Y. (2008). Health functional properties of rice. Food Industry and Nutrition, 13(2), 22-26.
8 Nieman, D. C., Cayea E. J., Austin M. D., Henson D. A., McAnulty, S. R., & Jin, F. (2009). Chia seed does not promote weight loss or alter disease risk factors in overweight adults. Nutrition Research, 29(6), 414-418.   DOI
9 Hershey, D. R. (1995). Don't just pet your chia. Science Activities, 32, 28-12.
10 Park, H. W., & Woo, K. J. (1991). The hydration properties and the cooking qualities of various brown rices. Korean J Soc Food Sci, 7(2), 25-40.
11 Reyes-Caudillo, E., Tecante, A., & Valdivia-Lopez, M. A. (2008). Dietary fiber content and antioxidant activity of phenolic compounds present in Mexican chia(Salvia hispanica L.) seeds. Food Chemistry, 107(2), 656-663.   DOI
12 Taga, M. S., Miller, E. E., & Pratt, D. E. (1984). Chia seeds as a source of natural lipid antioxidants. Journal of the American Oil Chemists' Society, 61(5), 928-931.   DOI
13 Yang, J. E., Lee, J. H., Choi, S. A., & Chung, L. (2012). Sensory properties and consumer acceptance of Dasik (Korean traditional confectioneries). J East Asian Soc Dietary Life, 22, 836-850.
14 Lee, G. C., & Chung, H. M. (1999). A literature review on the origin and the culinary characteristics of Dasik. Korean J Dietary Culture, 14, 395-403.
15 Hwang, H. S. (1998). Traditional food of Korea. Seoul, Korea: Gyomoon publishing.
16 Kang, J. H., & Kim, J. E. (2009). Characteristics of Dasik prepared with added sanghwang mushroom powder. Korean J Food Cookery Sci, 25, 227-233.
17 Kim, H. S., Chung, H. H., Lee, Y. S., & Kim, H. Y. (2007). Physicochemical and sensory characteristics of green tea Dasik processing with varied levels of oligosaccharide. J Korean Society of Dietary Culture, 22(5), 615-620.
18 Kim, J. S., Han, Y. S., Yoo, S. M., Kim, H. R., & Chun, H. K. (2003). Quality characteristics of sesame Dasiks according to amount and the kind of sweetener. Korean Journal of Food and Cookery Science, 19(3), 280-285.
19 Lee, C., & Shin, J. S. (2002). The effect of dietary fiber content of rice on the poster and a serum glucose response to normal subject. Korean J Food & Nutr, 15, 173-177.
20 Noh, W. S., & Heo, S. H. (2000). Health supplement and functional food. Seoul, Korea: Hyoil publishing.
21 Oh, S. D. (2011). A literature review on the types and cooking methods for Dasik during the Joseon Dynasty. Korean J Food Culture, 26, 39-52.