• 한국생활과학회지
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• 제23권6호
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• pp.1217-1229
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• 2014

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Dasik prepared with Lycii fructus extract(LD). LD were added in ratios (w/w) of 0(C), 5(LD1), 10(LD2), and 15%(LD3), and then proximate compositions, physicochemical properties, sensory evaluations and antioxidative effect of the Dasik were measured. LD1~LD3 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH and sugar content compared to control (p<0.001). The total phenol content of LD samples (LD1, 31.5% ; LD2, 66.1% ; and LD3, 69.7%) was higher than that of control (4.71%). DPPH radical scavenging activity of LD3 showed the highest activity of 65.3%, whereas that of control (27.0%) was the lowest among samples. Additionally, ABTS radical scavenging activity of LD samples was higher than that of control (C, 38.9% ; LD1, 53.6%; LD2, 80.5% ; and LD3, 83.3%). The results of texture analysis on all samples showed that control had the highest but LD3 was the lowest (p<0.001). In sensory evaluation, the scores of appearance, flavor, taste and overall preference for LD2 was significantly higher than the samples(C, LD1, and LD2). Form the findings, this study suggests that 10% addition of LD was effective for preparation of Dasik in the aspects of the consumer acceptability and functionality.

• 한국조리학회지
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• 제18권3호
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• pp.206-214
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• 2012

본 연구에서는 노루궁뎅이 버섯분말을 밀가루에 0%, 3%, 6%, 9%, 12%, 15% 첨가하여 진말다식을 제조한 후 품질 특성을 살펴보았다. 수분함량은 첨가량에 따라 수분함량은 유의적인 차이를 보이지 않았다(p<0.05). 색도 측정 결과 노루궁뎅이 버섯 분말 첨가량이 증가함에 따라 L 값은 감소하는 경향을 보였고 a 값의 경우는 증가하는 경향을 보였다. 조직감 측정 결과 노루궁뎅이 버섯분말의 첨가량이 증가함에 따라 경도, 검성, 씹힘성의 경우는 증가하였고 탄력성과 응집성은 유의적인 차이를 보이지 않았다(p<0.05). 관능평가 결과 맛, 색깔, 향, 종합적인 특성의 경우 노루궁뎅이 버섯 분말 9% 첨가군에서 가장 높게 평가되었다. 따라서 노루궁뎅이 버섯 분말 9% 첨가군이 가장 바람직한 것으로 나타났다.

• 한국생활과학회지
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• 제19권5호
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• pp.897-904
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• 2010

This study assessed the quality of barley Dasik manufactured, according to traditional methods, with various levels of Maesil (Prunus mume) extracts at weight percentages of 0% (BD1), 10% (BD2), 20% (BD3), 30% (BD4), 40% (BD5). The Dasik were analysed with proximate analysis, a sugar content analysis, Hunter's color value test, mechanical characteristics test and a sensory evaluation. Increased ratios added Maesil extracts led to the moisture content, crude ash, and crude fat to significantly increase (p<.001). 10% (BD2) had significantly higher levels of crude protein (p<.01). Sugar contents was highest in 0% (BD1) and decreased as the amount of added Maesil extracts increased. This increase also led to higher L-values and b-values of chromaticity (p<.001) and the a-value of 0% (BD1) was significantly higher than the sample groups (p<.001). Changes in texture profile analysis, hardness and gumminess values were highest in the control group and the values of those in the sample group decreased with increasing amounts of Maesil extract (p<.001). It should be noted that, among the samples evaluated, barley Dasik that contained 10% Maesil extract (BD2) had the highest commercial value.

• 한국식품조리과학회지
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• 제25권2호
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• pp.227-233
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• 2009

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.

• 한국식품조리과학회지
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• 제27권2호
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• pp.1-8
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• 2011

The aim of the study was to determine the optimum amount of Baekbokryung powder to add to lutinous rice flour in the preparation of Dasik. As the Baekbokryung powder level in the formulation increased, the moisture contents of samples increased (10.97~12.19%), Land b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness increased with increasing amounts of Baekbokryung powder and springiness decreased. Cohesiveness, gumminess and adhesiveness did not differ significantly according to the level of Baekbokryung powder. Chewiness was highest in the 0% Baekbokryung powder sample. From the sensory evaluation results, the 6% sample received high color, nutty taste, bitterness, softness, chewiness, after taste, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 6% Baekbokryung powder added to glutinous rice flour.

• 한국식품영양학회지
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• 제15권4호
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• pp.326-330
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• 2002

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

• 대한한의학원전학회지
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• 제18권4호통권31호
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• pp.120-133
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• 2005

${\ulcorner}$금궤요약${\lrcorner}$중언급일년십이개월중(中言及一年十二個月中), 매개월도유응금식적식품(每個月都有應禁食的食品). 여정월응금식총(如正月應禁食蔥), 이월응금식수삼(二月應禁食水蔘), 삼월응금식소산등(三月應禁食小蒜等). 저시인위(這是因爲), 여식품적성질상배적월분중진식해식품(與食品的性質相配的月分中進食該食品), 대인체유해(對人體有害). ${\ulcorner}$금궤요약${\lrcorner}$중언급주여비채(中言及酒與菲菜). 생총여봉밀등음식물(生蔥與峰蜜等飮食物), 불가일기식용(不可一起食用). 인해식품약일기식용(因該食品若一起食用), 기식성대인체유해(其食性對人體有害). ${\ulcorner}$금궤요약${\lrcorner}$중언급잉부적음식금기(中言及孕婦的飮食禁忌). 여과다식용순채혹무청근등(如過多食用蓴菜或蕪靑根等), 회사인생병(會使人生病); 약잉부식용생강(若孕婦食用生薑), 이생륙지아(易生六指兒). 종상소술(綜上所述), ${\ulcorner}$금궤요약${\lrcorner}$중언급료다종음식금기(中言及了多種飮食禁忌). 여대야채여곡식적금기상(如對野菜和穀食的禁忌上), 요구일종식품불가장시간식용(要求一種食品不可長時間食用); 양종혹다종식품역불가일기식용(兩種或多種食品亦不可一起食用); 대어잉부(對於孕婦), 혹자여야만등특정시간단(或者如夜晩等特定時間段), 야유불가진식적식품(也有不可進食的食品).

• 동아시아식생활학회지
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• 제22권3호
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• pp.371-377
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• 2012

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.

• 한국식품조리과학회지
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• 제25권1호
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• pp.1-7
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• 2009

The aim of this study was to determine the optimum amount of Job's tears flour to add to glutinous rice flour in the preparation of Dasik. As the Job's tears flour level in the formulation increased, the moisture contents of samples increased (9.70-10.97%), L- and b-values decreased, and the a-value increased. According to the mechanical evaluation results, hardness decreased with increasing amounts of Job's tears flour, cohesiveness was highest in the 60% Job's tears flour sample, springiness and adhesiveness were highest in the 40% sample, and gumminess and chewiness did not differ significantly according to the level of Job's tears flour. From the sensory evaluation results, the 30% sample received the highest color, nutty taste, roughness, softness, chewiness, and overall acceptability scores. In conclusion, based on its sensory and mechanical qualities, the optimal Dasik formulation consisted of 30% Job's tears flour added to glutinous rice flour.

• 한국식품조리과학회지
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• 제16권3호
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• pp.255-259
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• 2000

The effects of the concentrations of Gardenia blue pigments and sugar types(honey and oligosugar) on the sensory quality characteristics of starch Dasik were investigated to develop a new blue colored starch Dasik. The blueness(-b value) was increased with the increase of blue pigment, while lightness(L value) was decreased. TPA values showed that hardness, fracturability, gumminess and chewiness were increased with the increase of blue pigment significantly(p<0.05), especially in honey-Dasik. In sensory evaluation, honey-Dasik with 0.04%-blue pigment showed higher scores than any other samples, especially in color, sweetness and overall acceptability, but was not significantly different.