Antioxidant Capacity and Effect of Storage Periods on Textures and Sensory Properties of Dasik (Korean Traditional Confectionaries)
![]() |
Yang, Jeong-Eun
(College of Hotel & Tourism Management, Kyung Hee University)
Kim, Ji Young (Dept. of Food Science and Biotechnology, Sungkyunkwan University) Jang, Eun Yeong (Dept. of Food Science and Biotechnology, Sungkyunkwan University) Lee, Jae Hwan (Dept. of Food Science and Biotechnology, Sungkyunkwan University) Lee, Ji Hyeon (College of Hotel & Tourism Management, Kyung Hee University) Chung, Lana (College of Hotel & Tourism Management, Kyung Hee University) |
1 | Choi BS, Kim H. 2011. Quality characteristics of arrowroot Dasik prepared with the arrowroot (Puerariae Radix) powder. Korean J Culinary Res 17: 197-207. 과학기술학회마을 |
2 | Lee GC, Chung HM. 1999. A literature review on the origin and the culinary characteristics of Dasik. Korean J Dietary Culture 14: 395-403. 과학기술학회마을 |
3 | Oh SD. 2011. A literature review on the types and cooking methods for Dasik during the Joseon Dynasty. Korean J Food Culture 26: 39-52. 과학기술학회마을 |
4 | Kang JH, Kim JE. 2009. Characteristics of Dasik prepared with added sanghwang mushroom powder. Korean J Food Cookery Sci 25: 227-233. |
5 | Yoon SJ, Noh KS. 2009. The effect of lotus leaf powder on the quality of Dasik. Korean J Food Cookery Sci 25:25-30. 과학기술학회마을 |
6 | Kim AJ. 2003. Industrialization of Korean traditional foods by nutritional evaluation. Food Industry and Nutrition 8(1):57-63. 과학기술학회마을 |
7 | Yu TJ. 1998. Sickpumbogam. Moonwoondang Publishing Co, Seoul, Korea. p 320. |
8 | Choi JJ. 2007. A study on the quality characteristics of Dasik with ginseng. MS Thesis. Sejong University, Seoul, Korea. p 9-11. |
9 | Cho YS. 1995. Study on sensory evaluation for Dasik with pine pollen. Korean J Soc Food Sci 11: 233-236. 과학기술학회마을 |
10 | Park JH, Woo SI. 1997. Study of physical characteristics on the kind, amount of sugar and number of Kneading by processing method of soybean Dasik. Korean J Soc Food Sci 13: 1-6. 과학기술학회마을 |
11 | Lee HS, Lee SR. 1986. Carbohydrate characteristics and storage stability of Korean confections Kangjeong and Dasik. Korean J Food Sci Technol 18: 421-426. |
12 | Kim HJ, Chun HS, Kim HYL. 2004. Effects of corn syrup with different dextrose equivalent on quality attributes of black sesame Dasik, a Korean traditional snack. J Korean Soc Food Sci Nutr 33: 1414-1417. 과학기술학회마을 DOI ScienceOn |
13 | Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol Med 26: 1231-1237. DOI ScienceOn |
14 | Yang JE, Lee JH, Choi SA, Chung L. 2012. Sensory properties and consumer acceptance of Dasik (Korean traditional confectioneries). J East Asian Soc Dietary Life 22: 836-850. 과학기술학회마을 |
15 | Shahidi F, Naczk M. 2004. Phenolics in Food and Nutraceuticals. CRC Press, New York, NY, USA. p 442. |
16 | Lee JH, Renita M, Fioritto RJ, Martin SKSt, Schwartz SJ, Vodovotz Y. 2004. Isoflavone characterization and antioxidant activity of Ohio soybeans. J Agric Food Chem 52:2647-2651. DOI ScienceOn |
17 | Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant powder": the FRAP assay. Anal Biochem 239: 70-76. DOI ScienceOn |
18 | Lee YS, Owens CM, Meullenet JF. 2008. On the quality of commercial boneless skinless broiler breast meat. J Food Sci 73: S253-S261. DOI ScienceOn |
19 | Kim MJ, Jeong MK, Chang PS, Lee JH. 2009. Radical scavenging activity and apoptotic effects in HT-29 human colon cancer cells of black sesame seed extract. Int J Food Sci Tech 44: 2106-2112. DOI ScienceOn |
20 | Hwang EY, Kong YH, Lee YC, Kim YC, Yoo KM, Jo YO, Choi SY. 2006. Comparison of phenolic compounds contents between white and red ginseng and their inhibitory effect on melanin biosynthesis. J Ginseng Res 30: 82-87. 과학기술학회마을 DOI ScienceOn |
21 | Xu Z, Hua N, Godber JS. 2001. Antioxidant activity of tocopherols, tocotrienols and γ-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis( 2-methylpropionamidine) digydrochloride. J Agric Food Chem 49: 2077-2081. DOI ScienceOn |
22 | Yoon GS. 2001. Effect of partial replacement of rice flour with black or brown rice flour on textural properties and retrogradation of julpyun. J Korean Home Econ Assoc 39:103-111. 과학기술학회마을 |
23 | Bae KC, Kim SH. 1998. Antioxidant effects of Korea ginseng radix, Korea red ginseng radix and total saponin. Korean J Oriental Med Path 12: 72-81. 과학기술학회마을 |
24 | Shin CS, Lee DH, Kim SH, Shin MH, Jeong CH, Shim KH. 2010. Ginsenoside contents and antioxidative activities from red ginseng treated with high hydrostatic pressure. J Agric Life Sci 44: 133-140. |
25 | Saunders RM. 1985. Rice bran: composition and potential food sources. Food Rev Intl 1: 465-495. DOI ScienceOn |
26 | Cho MZ, Bae EK. 2005. Variation of instrumental characteristics during storage of sesame Dasik. Korean J Food Nutr 18: 1-3. 과학기술학회마을 |
27 | Ahn SJ, Kim EM, Lee EJ. 2010. The principle of cookery. Baeksan Publishing Co, Seoul, Korea. p 59. |
![]() |