• 한국식품영양학회지
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• 제23권1호
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• pp.88-93
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• 2010

다식을 세계화시킬 목적으로 기능성 요소를 고루 갖추고 있는 현미에 식감과 기호도 향상을 위해 감자 변성 전분을 배합하여 품질 특성을 개선하고자 한 연구결과의 요약은 다음과 같다. 감자 변성 전분을 현미분말의 0, 25, 50, 75, 100% 수준으로 배합하여 제조한 다식의 일반성분 측정 결과 수분 함량은 유의차는 없었지만 감자 변성 전분 배합 비율이 증가할수록 증가하는 경향을 보였고, 회분, 단백질 및 지방 함량은 감자변성 전분 함량이 증가할수록 유의적으로 감소하였다. 감자 변성 전분 배합 비율이 증가할수록 밝기를 나타내는 명도(L값)는 유의적으로 증가하였다(p<0.001). 적색도를 나타내는 a값은 감자 변성 전분 배합비가 높아질수록 낮아지는 경향을 나타내었으며, 특히 감자 변성 전분 100%에서 -0.40으로 유의적(p<0.001)으로 가장 낮게 나타났다. 황색도를 나타내는 b값은 감자 변성 전분 배합량이 증가할수록 유의적으로 낮아지는 것으로 나타났다(p<0.001). 물성 측정 결과, 경도(hardness), 검성(gumminess) 및 씹힘성(chewiness) 모두 감자 변성 전분의 첨가량이 증가할수록 유의적으로 증가하였다. 관능 평가 결과, 색(color)은 감자 호화전분 배합 비율이 50% 수준에서 가장 좋은 평가가 나타났고, 그 이상의 비율인 50, 75, 100%로 배합 시에는 대조군에 비해 유사하거나 낮은 평가가 나타났다. 단맛(sweetness)의 경우 감자 변성 전분 25% 배합군(BM1)에서 유의적으로 높게 평가되었으며, 입안에서의 감촉(mouthfeel)은 50% 배합군(BM2)에서 유의적으로 가장 높았으며, 감자 변성 전분을 75% 이상 첨가한 경우는 낮아지는 것으로 나타났다. 씹힘성(chewiness)과 전반적인 기호도(overall-quality)에 있어서도 유의적으로 감자 변성 전분 50% 배합군(BM2)이 가장 높게 평가되어 현미다식에 감자 변성 전분 배합 50%가 바람직할 것으로 판단된다.

• 한국식품영양학회지
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• 제19권1호
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• pp.58-61
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• 2006

흑향미가 가지고 있는 생리 활성 기능을 이용하는 동시에 흑향미를 첨가함으로써 콩 다식의 결점인 콩 특유의 냄새를 완화시키고, 씹힘성과 응집성을 좋게 하며 콩 다식이 쉽게 굳어지는 것을 지연시킬 수 있을 것이라는 가설을 세우고 이를 검정하기 위하여 본 실험을 수행하였다. 흑향미 첨가시 탄력성에는 차이가 없었다. 응집력은 흑향미를 40% 이상 첨가시 대조군보다 낮아졌다. 씹힘성은 흑향미 30%를 첨가하였을 때 대조군보다 낮아졌고, 특히 흑향미를 50%첨가하였을 때 씹힘성이 더 낮아져서 콩 다식의 씹힘성이 개선되었다. 검성은 흑향미 첨가 30%에서 대조군보다 좋았고, 40%이상 첨가시 콩다식의 검성이 크게 낮아졌다. 흑향미 첨가에 따른 부착성은 차이가 없었다. 경도는 흑향미 첨가량이 많을수록 낮아졌고, 흑향미 50% 첨가시 경도는 대조군의 1/3수준으로 낮아졌다. 관능검사 결과 가장 선호한 색상, 맛, 향기 및 조직감은 흑향미를 40% 첨가한 경우이었다. 흑향미 첨가량을 달리하여 제조한 콩 다식의 명도와 황색도는 흑향미 첨가량이 많을수록 낮아졌고 적색도는 증가하였다.

• 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.

• 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.

• 한국지역사회생활과학회지
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• 제21권4호
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• pp.529-537
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• 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
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• 제10권6호
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• pp.590-596
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• 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.

• 한국식품조리과학회지
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• 제24권4호
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• pp.494-500
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• 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.

• 한국식품영양학회지
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• 제35권6호
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• pp.411-416
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• 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.

• 한국식품조리과학회지
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• 제25권1호
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• pp.25-30
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• 2009

본 연구는 기능성을 가지고 있는 연잎을 우리나라 대표적인 과자류인 다식에 0%, 3%, 6%, 9%, 12%로 첨가하여 품질특성을 평가 한 후 연잎 다식의 표준량을 제시하고자 하였다. 실험 결과를 요약하면 다음과 같다. 연잎 가루의 수분 함량은 6.00%, 조단백질은 19.56%, 조지방은 0.78%, 탄수화물은 64.7%, 조회분은 8.93%였다. 다식의 수분함량은 연잎 가루 첨가량이 증가할수록 유의적으로 증가하였다. L 값은 연잎 가루의 첨가량이 증가할수록 유의적으로 감소하는 경향이었으며 a 값은 대조군에 비해 연잎 가루를 첨가한 실험군에서 현저하게 낮았으며 b 값은 연잎 가루 첨가량이 증가할수록 유의적으로 감소하였다. 다식의 경도(hardness)는 연잎 가루 첨가량이 증가할수록 증가하는 경향이었으며, 부착성(adhesiveness)과 탄력성(springiness)은 각 시료별로 유의적인 차이를 보이지 않았다. 응집성(cohesiveness)은 대조군이 연잎 가루 첨가군보다 유의적으로 높았다. 검성(gumminess)과 씹힘성(chewiness)은 대조군보다 3% 첨가군이 낮았는데, 연잎 가루 첨가량이 증가할수록 증가하여 12% 첨가군에서는 대조군보다 유의적으로 높았다. 연잎 다식의 정량적 묘사분석에서 연잎 가루 첨가량이 증가할수록 색, 향, 씁쓸한 맛, 견고성의 강도가 높았으며, 기호도 검사에서는 연잎가루 6% 첨가군이 색, 맛, 전체적 기호도에서 가장 높았다. 이상의 연구를 통해 연잎 다식으로 가장 적당한 제조방법은 밀가루 188 g, 연잎 가루 12 g, 꿀 200 g으로 제조한 연잎 다식이었다.

• 한국조리학회지
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• 제15권4호
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• pp.28-36
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• 2009

본 연구에서는 마가루 첨가에 따른 콩다식의 품질 및 관능적 특성을 살펴보고자 한다. 마가루의 첨가량이 증가할수록 수분 함량이 증가하였다. 색도는 마가루의 첨가량이 증가할수록 명도 L값과 적색도를 나타내는 a값, 황색도를 나타내는 b값 모두 유의적으로 감소하였다. 경도는 마가루 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였으며 응집성, 검성, 씹힘성은 마가루 첨가량이 증가할수록 감소하는 유의적인 차이를 보였다. 부착성과 탄력성은 마가루 첨가량이 증가할수록 유의적인 차이를 보이지 않았다. 그 결과 마가루 6% 첨가한 콩다식이 맛, 향, 종합적인 기호도가 가장 좋게 평가되었다.