Browse > Article
http://dx.doi.org/10.3746/jkfn.2004.33.8.1414

Effects of Corn Syrup with Different Dextrose Equivalent on Quality Attributes of Black Sesame Dasik, a Korean Traditional Snack  

Kim, Hyun-Jung (Korea Food Research Institute)
Chun, Hyang-Sook (Korea Food Research Institute)
Kim, Hye-Young (Dept. of Food Science and Nutrition, Yongin University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.8, 2004 , pp. 1414-1417 More about this Journal
Abstract
As the major quality deterioration factor for black sesame Dasik during storage, texture hardening, loss of gloss and decrease of savory flavor are derived from sensory and texture analysis of fresh and two months-stored Dasik. Four kinds of corn syrup with different dextrose equivalent (DE) were applied and their effects on quality attributes of black sesame Dasik were examined to select the optimum corn syrup that could minimize the quality deterioration of black sesame Dasik during storage. Results of texture analysis and sensory evaluation of fresh and four weeks-stored Dasik at $25^{\circ}C$ suggested the possibility that the application of corn syrup with DE of 60~65 or oligosaccharide can minimize the quality deterioration of black sesame Dasik in terms of gloss, sweet flavor and texture hardening during storage.
Keywords
black sesame Dasik; corn syrup; dextrose equivalent; texture and sensory quality;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Lee CH, Maeng YS. 1987. A literature review on traditional Korean cookies, Hankwa. Korean J Diet Cult 2: 55-69
2 Lee GC, Chung HM. 1999. A literature review on the origin and the culinary characteristics of dasik. Korean J Diet Cult 14: 395-403
3 Kye SH, Yoon SI, Lee C. 1987. A study on the utilization of Korean traditional cookies by housewives. Korean J Diet Cult 2: 103-116
4 Shim YH, Cha GH, Sin JW. 1995. Studies on the exper-imental cookery and the preservation of the Hugimja Da-shik. J Nat Sci Inst Seoul Woman's Univ 6: 13-26
5 Park JH, Woo SI. 1997. Study of physical characteristics on the kind, amount of sugar and number of kneading by proc-essing method of soybean dasik. Korean J Soc Food Sci 13: 1-6
6 Joung SE, Cho SH, Lee HG. 1997. A study on the effects of processing method on the quality of soybean da-sik. Korean J Soc Food Sci 13: 356-363
7 Kim DH. 1988. Food chemistry. Tamgudang, Seoul. p 276- 281
8 AOAC. 1990. Official Methods of Analysis. 15th ed. Association of official chemists, Washington DC
9 SAS Institute, Inc. 1985. SAS User's guide. Statistical Analysis Systems Institute, Cary, NC
10 Steiner AE, Foegeding EA, Drake M. 2003. Descriptive analysis of caramel texture. J Sens Stud 18: 277-289   DOI   ScienceOn
11 Biliaderis CG, Swan RS, Arvanitoyannis I. 1999. Physicochemical properties of commercial starch hydrolyzates in the frozen state. Food Chem 64: 537-546   DOI   ScienceOn
12 Yang JE. 1995. A study on the physical characteristics of pine pollen dasik by the kind of sweetener and the material mixture. MS Thesis. Sejong University. p 42-52
13 Ramarathnam N, Osawa T, Ochi H, Kawakishi S. 1995. The contribution of plant food antioxidants to human health. Trends Food Sci Technol 6: 75-82   DOI   ScienceOn
14 Shyu YS, Hwang LS. 2002. Antioxidative activity of the crude extract of lignan glycosides from unroasted burma black sesame meal. Food Res Int 35: 357-365   DOI   ScienceOn