• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.437-443
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared with various sweeteners, including honey (HON), starch syrup (SS), isomaltooligosaccharide(IMOS), galactooligosaccharide (GOS), and fructooligosaccharide (FOS). The moisture contents of samples were highest in GOS. L-values were significantly higher in the HON group. Whereas a- and b-values were not significantly different among the groups. According to the results for mechanical characteristics, hardness was significantly lower in HON while cohesiveness, gumminess, and chewiness were highest in SS; however, adhesiveness and springiness were not significantly different among the groups. The sensory evaluation results showed that the lotus leaf Dasik containing FOS received the highest preference scores.

• 식품문화 한맛한얼
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• v.3 no.4
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• pp.447-452
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• 2010

떡살과 다식판은 의례음식인 떡과 다식에 무늬를 박기 위해 사용되었다. 우리 민족은 음식에 아름다운 모양을 나타내기 위해 떡살을 사용했을 뿐만 아니라 조상에 대한 염원과 기원을 담아 사용하였다. 그래서 떡살과 다식판은 단순한 생활도구의 차원을 넘어서 민족의 정서를 담고 있을 뿐만 아니라 그 형태와 무늬는 조형적이며 상징성과 예술성이 뛰어나 소중한 우리 전통문화유산이라고 할 수 있다. 따라서 이 글에서는 전통적인 떡살과 다식판에 대하여 알아보기로 한다.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1211-1219
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• 2013

Dasik is a kind of traditional Korean dessert, which has polysaccharides as the major base. Dasik was prepared using rice and various ingredients and its antioxidant properties were determined. In addition, textural changes and sensory evaluation were conducted on Dasik during 7-day storage at $4^{\circ}C$. Dasik containing brown rice, red ginseng, and rice bran oil showed higher radical scavenging ability, reducing power, total flavonoid, and total phenolic contents among tested rice-based samples. Dasik prepared using black sesame seeds showed the highest radical scavenging ability and reducing power compared to rice-based Dasik. In sensory evaluation, 10 trained panelists found that hardness of the rice-based Omija Dasik sample increased significantly (P<0.05) while moistness and softness attributes decreased as the storage period of Dasik increased. The roasted bean Dasik and black sesame Dasik samples were evaluated similarly and their moistness decreased significantly (P<0.05) with longer storage period. The overall and texture acceptability of the rice-based Omija Dasik and the roasted bean Dasik samples decreased significantly (P<0.05), and scores of willingness to try again of the rice-based Omija Dasik decreased as the storage period of Dasik increased. Positive or negative correlations among the results from sensory evaluation and textural analysis were observed in Dasik.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.143-149
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• 2009

The objective of this study was to evaluate the quality characteristics of lotus root Dasik prepared by different additions of lotus root powder (0%, 20%, 40%, 60%, 80%). As the level of lotus root powder in the formulation increased, the moisture contents of samples increased. Also, the L-, a-, and b-values of samples significantly decreased as the amount of lotus root powder increased. According to the results for mechanical characteristics, hardness, gumminess, springiness, cohesiveness, and chewiness decreased, whereas adhesiveness increased, as the amount of lotus root powder increased. The sensory evaluation results showed that the 40% lotus root sample received the highest preference scores; therefore, the 40% lotus root Dasik prepared with 60 g of flour, 40 g of lotus root powder, and 80 g of honey was chosen as the superior product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1832-1838
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• 2015

Carrot powder was added at different levels (0, 5, 10, 15, and 20%) to Perilla-Dasik, and its effects on the physical and antioxidant properties of Dasik were measured. For texture characteristics, hardness, cohesiveness, and chewiness of Dasik slightly increased as carrot powder content increased. For color properties, both $a^*$ (redness) and $b^*$ (yellowness) values increased as carrot powder content increased. Anti-oxidative effects, as measured by acid value, peroxide value, and free radical scavenging activity, were greater in samples containing carrot powder compared to control. In the sensory test, Dasik with carrot powder was more preferred than control (without carrot powder). Based on these results, 20% addition of carrot powder in the formulation was the most acceptable for Dasik.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2002.04a
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• pp.27-41
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• 2002

뽕잎분말과 실크펩타이드를 첨가한 기능성 다식의 일반 성분, 무기질함량, 관능검사 측정결과 $\circledcirc$ 일반성분 분석결과에서 뽕잎분말과 실크펩타이드를 첨가한 비율이 증가할수록 다식의 조단백질 및 조회분 함량이 대조군에 비해 유의하게(p<0.05) 증가 $\circledcirc$ 무기질함량은 뽕잎분말과 실크펩타이드 첨가비율이 증가할수록 칼슘, 마그네슘 및 칼륨 함량이 유의적 (p<0.05) 으로 증가 $\circledcirc$ 뽕잎분말과 실크펩타이드 첨가비율에 따른 기능성다식의 관능검사 결과 2% 첨가군이 각각의 대조군이나 1%. 3%, 4% 첨가군에 비해 좋게 평가

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.221-225
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• 2008

The objective of the study was to examine the distinct qualities of Dasik containing added silkworm powder. In order to discern the differences in characteristics among samples the silkworm powder was added as at ratios of (0%, 10%, 20%, 30% and 40%), respectively. Measurements for moisture, chromaticity and mechanical and physical properties were performed, in addition to sensory evaluations. The results were as follows. The moisture contents of the Dasik samples changed as the added silkworm powder content increased. A lower L-value resulted as the amount of silkworm powder increased (p<0.05), the a and b values also showed decreasing tendencies. In the texture analysis, hardness increased as the amount of added silkworm powder increased from 0% to 40% (p<0.05). Adhesiveness was highest in the 40% silkworm powder group, and the 30% and 20% groups had the highest springiness values respectively (p<0.05). In terms of sensory quality overall surface color, texture and taste were perceived as superior for the 30% and 20% add silkworm powder groups gumminess was lowest for the 0% group (p<0.05), and overall quality was lowest for the 40% added silkworm powder group. Consequently, there was greater preference for the samples containing less than 40% added silkworm powder, and the 30% treatment had the best overall quality.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.308-321
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• 2010

This study attempts to find optimum mixing proportion of rice dasik with yam powder by adding rice powder in different quantity and using honey and oligosaccharide as a sweetener. The results of the mechanical test and the sensory test on rice dasik are as follows. Moisture content of honey added one had less moisture than oligosaccharide added one did while having more sugar content than that. In color, honey added one showed the higher L-value and a-value than those of oligosaccharide added one, but it had the lower b-value. In hardness, chewiness, gumminess, and cohesiveness, oligosaccharide added one was higher. As a result of the preference test, the group which was added with 20% of yam powder was the highest. Based on the results above, adding yam powder makes the preference of rice dasik high, and the one added with 20% of yam powder is the best for rice dasik when using honey and oligosaccharide. This study used honey and oligosaccharide as a sweetening ingredient to make rice dasik, but it is necessary to research dasik with various sweetners and their different ratios.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.132-140
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• 2011

The objective of this study is to evaluate the quality characteristics of turmeric powder Dasik, a Korean traditional cookie, prepared by different additions of turmeric powder(0%, 1%, 2%, 3%, 4%). The result of the study is as follows. As the level of turmeric powder in the formulation increased, the moisture contents of the samples increased. As the content of the turmeric powder increased, the L-values of the turmeric powder Dasik significantly decreased, and the a- and b-values also significantly increased. Also, the hardness, gumminess, springiness, cohesiveness and chewiness of the turmeric powder Dasik increased, whereas its adhesiveness decreased as the amount of turmeric powder increased. The sensory evaluation results showed that the 2% turmeric powder sample showed the highest preference scores; therefore, the 2% turmeric powder Dasik prepared with 98g of flour, 2g of turmeric powder, and 80g of honey was chosen as the most preferred product. It is expected that the development of Dasik added with functional food such as turmeric powder can influence the use of turmeric and increase the consumption of Korean traditional cookies.