• The Korean Journal of Food And Nutrition
• /
• v.23 no.1
• /
• pp.88-93
• /
• 2010

The principal objective of this study was to evaluate the physicochemical characteristics of brown rice Dasik prepared with different 5 levels(0, 25, 50, 75, 100%) of modified potato starch powder. We assessed the general compositions, Hunter's color values, the mechanical characteristics, and conducted a sensory evaluation analysis of brown rice Dasik at room temperature($20^{\circ}C$). The more modified potato starch powder composition was increased, the content of ash, protein and fat were significantly decreased(p<0.05). We noted that the luminance of samples were increased the more modified potato starch powder composition was increased, but in Hunter's a and b values were decreased. With regard to the mechanical properties of the Dasik samples, we noted significant differences in hardness, gumminess, chewiness but no differences in springiness, cohesiveness and adhesiveness were detected. The more modified potato starch powder composition was increased, the more the score of hardness, gumminess and chewiness were higher. The results of sensory evaluation showed that there were significant differences on the color, sweetness, mouth-feel, chewiness, overall quality of the Dasik samples(p<0.05). The score of brown rice Dasik with 50%(w/w) modified potato starch(BM2) in color, mouth-feel, chewiness, overall quality were significantly increased than those of other samples.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.1
• /
• pp.58-61
• /
• 2006

This study was carried out to investigate the effect of black pigmented rice flour added in the soybean on the quality of soybean dasik. Chewiness, gumminess, cohesiveness and hardness were varied significantly by addition of black pigmented rice while springiness and adhesiveness were no difference in the soybean dasik. Chewiness in addition of over 40% was significantly reduced than that of control. The more addition of black pigmented rice reduced the gumminess the more significantly. Cohesiveness in addition of over 40% was reduced significantly. Hardness was significantly decreased with the amount of addition of black pigmented rice. Panel sensory test scores indicated that the soybean dasik with addition of 40% black pigmented rice was the most propper for color, taste, flavor and texture.

• Korean Journal of Human Ecology
• /
• v.23 no.6
• /
• pp.1217-1229
• /
• 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.

• Korean Journal of Human Ecology
• /
• v.19 no.5
• /
• pp.897-904
• /
• 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.

• The Korean Journal of Community Living Science
• /
• v.21 no.4
• /
• pp.529-537
• /
• 2010

To evaluate the effect of pomegranate powder on rice dasik, pomegranate dasik was prepared after supplementation with pomegranate powder(0, 5, 10, 15 and 20%(all w/w)). The proximate components of pomegranate powder was 9.98% moisture content, 1.54% crude protein, 3.50% crude lipid, 16.00% crude fiber and 4.84% crude ash. The moisture content of samples showed no significant difference. The pH values in samples with the pomegranate powder were lower than that of the control group and pH values were significantly decreased with increased pomegranate powder(p<0.05). The lightness(L-value) was significantly decreased as pomegranate powder increased(p<0.05). Redness(a-value) was increased as pomegranate powder increased until 10%. However redness was decreased in samples with more than 15% pomegranate powder. The yellowness(b-value) decreased significantly with the amount of increased pomegranate powder(p<0.05). In the mechanical evaluation, hardness in the groups with pomegranate powder decreased significantly (p<0.05). Adhesiveness was decreased with increased pomegranate powder. Springness in groups with more than 15% pomegranate powder was higher than that of the control group. Cohesiveness and chewiness in groups with pomegranate powder were higher than that of the control group. But no significant difference in gumminess among groups was found. The intensity of color, odor and astringency of dasik with pomegranate powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of taste and overall acceptability significantly increased as pomegranate powder increased(p<0.05). In conclusion, rice disik with 5% of pomegranate powder would be most proper in taste and overall acceptability.

• Nutrition Research and Practice
• /
• v.10 no.6
• /
• pp.590-596
• /
• 2016

BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

• Korean journal of food and cookery science
• /
• v.24 no.4
• /
• pp.494-500
• /
• 2008

The principal objective of this study was to assess the quality characteristics of Sprouted Brown Rice Dasik(SBRD) manufactured with various addition levels of honey and Yujacheong(Yuja syrup and Yuja sarcocarp) in accordance with the traditional method for the preparation of Korean Dasik(a kind of cookie). The nutritional components, color value, physical tests, volatile compounds, and sensory evaluation of SBRD to which Yujacheong was added were conducted. The results were summarized as follows. In SBRD to which Yujacheong had been added, the moisture contents and crude fat content did not differ significantly among the sample groups, and the contents of crude protein and crude ash increased with increasing additions of Yuja syrup and Yuja sarcocarp. The pH(p<0.001) and sweetness(p<0.001) were significantly higher in sample D1 than in samples D2 and D4. The L color value was highest in D2, the a value was highest in D3, and the b value was highest in sample D2. The texture property analysis showed that the cohesiveness, springiness, gumminess, and chewiness of SBRD to which Yujacheong was added were all significantly higher compared to sample D1. According to the results of our volatile analysis, the D1 and other experimental groups evidenced different flavors and antibacterial compositions. According to the results of our sensory evaluation, the appearance of the D1 sample was superior to the other samples. However, flavor, taste, texture, and overall preference were higher in the samples to which Yuja syrup and Yuja sarcocarp were added. These results indicate that SBRD to which Yujacheong was added, and particularly those to which Yuja syrup was added, is superior to Dasik prepared with honey in terms of flavor and taste, and this method will improve the flavor and preparation time, due to its lower pH.

• The Korean Journal of Food And Nutrition
• /
• v.35 no.6
• /
• pp.411-416
• /
• 2022

Looking at the dietary patterns of women in their 20s and 30s as well as postmenopausal women, the intake of most nutrients was lower than the recommended levels. Shrimp is a low-calorie, high-protein food, and contains abundant minerals, and it is expected to help prevent osteoporosis. In this study, jinmal dasik was prepared by varying the shrimp content at 0, 1, 5, and 7%, and the quality characteristics were measured. Hardness, adhesion, chewiness, and cohesiveness of physical properties increased significantly as the amount added increased (p<0.001). The springiness decreased significantly as the amount of addition increased in the addition group (p<0.001). In the calcium, there was a significant increase as the amount added increased (p<0.001). In the potassium, there was a significant increase as the amount added increased (p=0.049). This study intends to highlight the benefits and possible uses of shrimp.

• Korean journal of food and cookery science
• /
• v.25 no.1
• /
• pp.25-30
• /
• 2009

The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

• Culinary science and hospitality research
• /
• v.15 no.4
• /
• pp.28-36
• /
• 2009

The purpose of this study is to evaluate the quality and sensory characteristics of soybean dasik prepared by additions of Dioscorea japonica flour. As the Dioscorea japonica contents flour level in the formula increased, the moisture contents of the samples increased. The lightness values, redness values and yellowness values decreased with Dioscorea japonica flour increased. In the mechanical evaluation, hardness increased with the amount of Dioscorea japonica flour increased, and cohesiveness, gumminess and chewiness decreased with the amount of Dioscorea japonica flour increased. Adhesiveness and springiness did not show significant difference according to the level of Dioscorea japonica flour. In conclusion, soybean dasik with 6% of Dioscorea japonica flour was most proper in taste, flavor and overall acceptability.