• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1414-1417
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• 2004

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.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.197-207
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• 2011

To evaluate the effect of arrowroot(Puerariae Radix) powder on dasik, rice dasik was prepared after supplementation with different ratios (0% 3% 6% 9% and 12% respectively, w/w) of the arrowroot powder. No significant difference in the moisture content was observed among the groups. The pH value was reduced when the arrowroot powder was added. The lightness(L-value) and the yellowness(b-value) of the control group was higher than that of dasik with the arrowroot powder, whereas the redness(a-value) of the control group was lower than that of dasik with the arrowroot powder. In the mechanical evaluation, the hardness of the control group was higher than that of dasik with the arrowroot powder. However, no significant difference in cohesiveness, adhesiveness, gumminess and chewiness was observed. The intensity of the color and flavor of dasik with the arrowroot powder was higher than that of the control group. Dasik with the arrowroot powder was significantly higher in taste and overall acceptability than the control group. In conclusion, 6%(w/w) of the arrowroot powder might be appropriate for arrowroot dasik.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.138-150
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• 2005

This study has been subjected to improve the accessibility of the public to Dasik and chance of merchandising it by investigating the statistical characteristics, perceptive trend and preferences on Dasik of the old people in Busan. Briefly, the results of positive analysis are as follows. The perceptive trend of Dasik was influenced by the distinction of sex, an occupation educational condition and the average monthly income. And finally, the preferences of Dasik was influenced by the perceptive trend. According to the results, some merchandising strategies of Dasik were suggested.

• Proceedings of the KAIS Fall Conference
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• 2001.05a
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• pp.49-52
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• 2001

뽕잎은 본초강목과 동의보감에 소갈증, 뇌졸중 등에 효과가 있다고 기록되어 있으며 최근의 과학적인 연구결과서도 중국의 전통생약으로 당뇨병을 예방, 치료하며 잎에는 flavones, steroids, triterepenes, 다량무기질 성분이 함유되어 있다. 이외에도 여러 생리활성에 대한 연구가 밝혀지고 있으며 다방면에서의 이용가능성과 기능부여에 대한 기능성소재로서의 이용가치가 높은 것으로 사료되나 아직 식생활에 응용되는 실질적인 연구가 매우 미비한 상태이다. 따라서 본 연구에서는 혈압조절에 효과가 있는 다량무기질(칼슘, 칼륨, 마그네슘)함량이 풍부한 다식을 제조하고자 뽕잎분말을 여러 비율(0-4%)로 첨가하여 관능평가, 일반성분 및 무기질함량 등을 분석한 결과 뽕잎분말을 2%첨가한 다식의 관능평가가 가장 우수하였으며 일반성분과 무기질함량은 뽕잎의 첨가비율이 높을수록 유의적으로 증가되었다.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.351-356
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• 2006

본 연구는 미국에서 우리나라 전통과자인 한과의 판매 가능성과 수용여부를 파악하기 위해서 미국인 대학생을 대상으로 설문조사와 관능검사를 실시한 결과이다. 설문 시에는 적절한 양과 가격, 섭취경험, 구입의사 등에 대해서 조사하였고, 관능검사 시에는 다식, 산자, 약과, 엿강정에 대해서 색깔-모양- 냄새와 greasiness, sweetness, firmness, adhesiveness, crispiness, dryness, overall acceptance에 대해서 평가하였다. 관능검사 결과 약과는 greasiness 가 유의적으로 높았고(p<0.01), 산자와 엿강정은 crispiness 가 유의적으로 높게 조사되었다(p<0.01) 전체적인 수용도는 다식이 유의적으로 낮게 조사되었다(p<0.01). 조사대상자는 한과를 스낵(42.9%)으로 이용하겠다고 가장 많이 응답했다. 그러나 구입의사에 대한 항목에서는 시식 후 90.5% 가 구입의사가 없다고 응답했으므로 한과의 세계화를 위해서는 각 나라의 식문화를 고려하여 각 나라 사람들에게 친숙한 향과 맛을 첨가하여 제품을 생산할 필요가 있다고 사료된다.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.212-217
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• 2010

To enhance the quality of traditional Dasik, pollen Dasik containing brown rice flour fortified with 5, 10, 15 and 20% pollen powder were prepared, and their physicochemical properties were evaluated. Pollen Dasik possessed higher amount of mineral such as K and Ca than brown rice Dasik. The L value of pollen Dasik decreased with increasing pollen powder compared to brown rice Dasik, while the b value of pollen Dasik was increased with increasing pollen powder compared to brown rice Dasik(p<0.05). Hardness of pollen Dasik decreased with increasing amounts of pollen compared to the brown rice Dasik(p<0.05). Sensory evaluation on pollen Dasik preparewd with over 10% pollen showed the highest sensery evaluation value in overall preference.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.58-71
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• 2016

This study aimed to gauge the public awareness of the cultural value and superiority of Korean traditional sweets. Furthermore, it evaluated the obstacles that the Korean traditional sweet industry faces in the modern society, and a method to popularize it. It also analyzed the awareness of Korean traditional sweets. Both male and female study subjects showed the highest awareness of yakgwa and the lowest of chasugwa. Female respondents showed significantly (p<0.05~p<0.001) higher awareness of Osaekdasik, Hukimjadasik, Bellflower-junggwa, and Genseng-junggwa than male respondents. Maejakgwa, Osaekdasik, Rice-dasik, and Hukimjada- sik showed significant difference in awareness by the area survey respondents originated. Contrarily, Walnut-gangjung had significantly (p<0.001) higher awareness in rural areas than in more urban areas (e.g., large cities and small and medium-sized cities). Both male and female respondents answered (OR indicated) that the obstacles facing the Korean traditional sweet industry are uncommon products and expensive price. Both male and female respondents said that they had Korean traditional sweets less because it was harder to purchase than western sweets (due to limited access to these sweets), less delicious, and too expensive. Both male and female respondenst suggested that the urgent tasks to popularize the Korean traditional sweets were diversification in shape and ingredient, developing various new flavors, and cheaper products. Both male and female respondents responded that product diversification and strengthened marketing were urgent tasks to industrialize Korean traditional sweets. Therefore, it was believed that failure in generalization was the urgent problem of the Korean traditional sweet industry, and that Korean traditional sweets were harder to purchase because of lower accessibility than western sweets. To popularize Korean traditional sweets, it may be necessary to develop sweets in various shapes and ingredients, flavors suiTable to modern people, become cheaper in price, and have fancier (OR better) packaging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.548-554
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• 2009

The principal objective of this study was to evaluate the immune activity of Mosidae and the physiochemical characteristics of brown rice Dasik prepared with Mosidae (Adenophora remotiflora) powder. We assessed the effects of Mosidae ethanol extract (MEE) on the production of IL-6T, IL-12 and TNF-$\alpha$ by peritoneal exudate macrophages (PEMs) using ELISA. We also determined general compositions, and conducted Hunter's color values, sensory evaluation, and the mechanical characteristics of Mosidae Dasik stored at room temperature ($20^{\circ}C$). With MEE treatment, ILI-6 (75% of LPS: positive control), IL-12 (35.7% of LPS) and TNF-$\alpha$ (27.32% of LPS) were proliferated at a dose of $1000{\mu}g/mL$. In the general compositions of the samples, fat contents of Mosidae Dasik significantly decreased (p<0.05). The more Mosidae powder was added to the samples, the more was the luminance, and Hunter's a and b were significantly decreased (p<0.05). As more Mosidae powder was added to the samples, springiness score was significantly decreased, but the score of hardness, gumminess and chewiness were increased (p<0.05). The results of sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples (p<0.05), but there was no significant difference in texture. We note that, among the samples evaluated herein, Mosidae stimulates some kinds of cytokines from machrophage and 1% Mosidae Dasik (MPD1) for the best commercial value.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2002.06a
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• pp.61-66
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• 2002

• Proceedings of KHEA Conference
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• 2001.04a
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• pp.84-84
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• 2001