• Title/Summary/Keyword: Dotoridasik

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The Quality Properties of Dotoridasik with added Acorn Powder (도토리가루를 첨가한 도토리다식의 특성)

  • Yoon, Sook-Ja;Lee, Mi-Young
    • Korean journal of food and cookery science
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    • v.22 no.6 s.96
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    • pp.849-854
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    • 2006
  • The objective of this study was to evaluate the quality characteristics of Dotoridasik prepared by the addition of acorn powder (0%, 20%, 40%, 60%, 80%). The Proximate components were 85.89% carbohydrate, 1.38% crude fat, 0.84% crude protein and 0.32% crude ash. The moisture content of Dotoridasik showed no significant difference between the added acorn powder and control groups. The following Hunter color values are not part of the sensory evaluation testing in the results of for Dotoridasik, decreased while the a and b values increased with increasing acorn powder addition. The bitter taste was evaluated as being improved with increasing acorn powder addition. Dotoridasik with 40% acorn powder showed the highest acceptance. In the mechanical evaluation, hardness recording which from control Will increase with acorn powder it shows a high shame(p<0.05), the adhesiveness result springiness it was not visible a consider difference especially also utterly unintelligible).