• Korean journal of food and cookery science
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• v.24 no.6
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• pp.899-904
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• 2008

Dasik is a type of Korean traditional confectionery that is kneaded with various grains, nuts or herb flour and honey and then pressed with a decorative press. Soybeans are a rich in protein, lipids, dietary fiber, minerals and fat soluble vitamins. Spirulina is a functional food that contains protein, lipids, carbohydrates, minerals, vitamins, dietary fiber and pigments. In this study, soybean Dasik containing spirulina was developed in an attempt to provide an easy method of incorporating spirulina into daily dietary life. In addition, we evaluated the quality characteristics of the soybean Dasik with spirulina that was developed here. Specifically, 0, 10, 20 and 30% spirulina was added to the soybean powder that was used to prepare soybean Dasik. Soybean Dasik that contained 30% spirulina had a higher moisture content and lower hardness when compared to other groups. In addition, the L, a and b value decreased as the level of spirulina increased. Furthermore, the antioxidant activity of soybean Dasik increased according to the increase in the addition of spirulina. Specifically, the $IC_{50}$ values of the DPPH and hydroxyl radical scavenging activity of the control group were 76.6 mg/mL and 100.7 mg/mL, respectively, whereas these values were 26.3 mg/mL and 32.9 mg/mL, respectively, in Soybean Dasik that contained 30% spirulina. When a sensory evaluation was conducted, the overall preference decreased as the level of added spirulina increased. When the buying intension was evaluated, the control group had the highest score (7.8), followed by that of the Dasik that contained 20% spirulina (7.2) The buying intention was lowest for the Dasik that contained 30% spirulina. In conclusion, Soybean Dasik that contained up to 20% spirulina would be maketable.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.188-193
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• 2005

As the modern medicine develops, the physique and average life span are increasing. In proportion to that, modern diseases of adult people such as cancer, obesity, arteriosclerosis, cardiac disorder become great social issues. In the meantime, as the development of a new diet brings a new attention, the study is designed to examine the availability of functional food by adding Korean traditional food, soybean Dasik, mulberry leaf. For this study, mulberry leaf was added 0, 5, 10, and $15\%$ respectively to soybean Dasik in proportion to the total weight of soybean power. These are compared with the soybean Dasik itself in relation to the nutritional composition, sensory evaluation, and mechanical characteristics. The results of the research were as follows. Nutritional composition showed that mulberry leaf soybean Dasik increased Na, Ca, K, crude fiber, and ash. As for the result of sensory evaluation of mulberry leaf soybean Dasik, the followings were turned out to be good : color - $10\%$, mulberry leaf smell - $5\%,\;10\%,\;15\%$, bitterness - $5\%,\;10\%$, softness and moistness - $0\%,\;5\%,\;10\%$, and sweetness and overall quality - all the added food group. As the test results of mechanical characteristics, mulberry leaf soybean Dasik showed statistically significant difference only in the hardness, especially high on $5\%,\;10\%,\;and\;15\%$. There were no significant differences in other characteristics. In color, mulberry leaf soybean Dasik showed that L, a and b values decreased as the percentage of addition of mulberry leaf went up. Therefore, the appropriate amount of addition for the production of mulberry leaf soybean Dasik was $5\~10\%$ mulberry leaf in proportion to the weight of soybean power.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.894-902
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• 2007

This study was performed to observe the quality characteristics of Eunhakong dasik and Small Black Soybean dasik prepared with different addition rates of chlorella powder. For the Hunter's color values, the $L^*,\;a^*,\;and\;b^*$ values of both dasiks decreased with the addition of chlorella powder. The cohesiveness and gumminess of both dasiks were not dependant on the chlorella powder additions. However, the hardness of the Eunhakong dasik with 8% chlorella powder increased. The springiness and brittleness of the Eunhakong dasik had a tendency to decrease as the addition rate of the chlorella powder increased. In terms of sensory quality, both the dasiks were improved by the addition of 4% chlorella powder. Therefore, in subsequent examinations, the chemical characteristics of both dasiks were determined for the 4% addition of chlorella powder. The moisture and crude lipid contents of both dasiks were not influenced by the addition of chlorella powder. Carbohydrate content was highest in the Eunhakong dasik with 0% chlorella powder, and in the Small Black Soybean dasik with 4% chlorella powder. Conversely, crude protein content was highest in the Eunhakong dasik with 4% chlorella powder, and in the Small Black Soybean dasik with 0% chlorella powder. The crude lipid content of the Small Black Soybean dasik with 4% chlorella powder was lower than that of the control without chlorella powder. For mineral content, the K content of both dasiks was not influenced by the addition of chlorella powder. The Ca, Mg, and P contents of both dasiks with 4% chlorella powder, respectively, were lower than those of the dasik with 0% chlorella powder. Finally, the total amino acid content of the Eunhakong dasik tended to decrease, while that of the Small Black Soybean dasik incrased, with the 4% addition of chlorella powder.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.191-196
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• 2003

The purpose of this study was to propose the optimal blending ratio of honey, dextrose syrup and salt with regard to the amount of soybean powder for the manufacture of soybean Dasik. For the establishment of addition amount of honey, dextrose syrup and salt, the sensory characteristics were compared in relation to the physiochemical characteristics and color values. The results were summarized as follows: Soybean Dasik contained 16.77 % protein. As the results of sensory evaluation in according to color values, taste and moistness, the optimal blending ratio of honey and dextrose syrup was 80~90%, and that of salt 0.06% in proportion to the total weight of soybean powder. As the test results of mechanical characteristics, hardness of soybean Dasik decreased as the increasing of the addition amount of honey and dextrose syrup. Cohesiveness, gumminess, brittleness and springiness did not show any significant differences statistically. Lightness(L) decreased as the increasing of addition amount of honey and dextrose syrup. Redness(a) was high at the 90% addition level, but yellowness(b) not significantly different at the 70, 80 and 90% level of honey and dextrose syrup to the total weight of soybean powder. Therefore, the optimal blending ratio of soybean Dasik was proposed at the levels of 45% honey, 45% dextrose syrup and 0.06% salt to the total weight of soybean powder.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.300-305
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• 2005

Along with development of modem medicine, the average life span has been increased but diseases of lifestyle such as cancer, obesity atheroscerosis, cardiac disorder become social issues. This study was designed to examine the availability of the functional food by adding chitosan-oligosaccharide to Korean traditional food, Soybean Dasik. For the study, 0, 30, 50 and $70\%$ of chitosan-oligosaccharide power that contains $23\%$ of chitosan-oligosaccharide were added to soybean Dasik in proportion to the total powder weight These were compared with the Soybean Dasik itself in relation to the physicochemical characteristics, sensory evaluation, and mechanical characteristics. The results of the research are as follows. Physicochemical characteristics showed that chitosan-oligosaccharide soybean Dasik had less ash, K, and Mn. As for the result of sensory evaluation, Dasik added $0\%$ chitosan-oligosaccharide was evaluated very good in its color. Sweetness and softness was good on $0\%\;30\%\;and\;50\%$ ones, while moistness and overall quality on $30\%\;and\;50\%$ ones. As the test results of mechanical characteristics, the chitosan-oligosaccharide soybean Dasik was good for hardness, cohesiveness, gumminess, and brittleness, especially on $0\%\;30\%\;and\;50\%$ ones. Springiness was good in all groups. In color, L value of chitosan-oligosaccharide soybean Dasik decreased but a and b values increased as the substitution percentage increased Therefore, the right amount of addition fit for the production properties was $30-50\%$ chitosan-oligosaccharide of total powder weight.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.184-189
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• 2008

Soybean powder is a readily available ingredient that is consumed daily as a functional food material. Furthermore, red Ginseng is an herb with various physiological effects. Therefore, in this study, we examined the physiochemical characteristics of Soybean Dasik samples prepared with different amounts of added red Ginseng gel, including Hunter's color values, mechanical characteristics, and sensory qualities. The results of each analysis are as follows. For the soybean Dasik stored at room temperature($20^{\circ}C$), luminance was reduced as the amount of added red Ginseng gel increased. In addition, Hunter's a and b values were significantly higher in Dasik samples that did not contain red Ginseng gel, as compared to those with increasing red Ginseng gel content. The mechanical properties of the Dasik were also measured at room temperature showing significant differences between samples(p<0.001) for hardness, springiness, cohesiveness, gumminess, and chewiness. In the sensory evaluation, 3 rounds of testing indicated that sweetness acceptance scores were significantly reduced(p<0.001) as the amount of added red Ginseng gel in the Dasik increased. Finally, overall quality was significantly different between the samples(p<0.001) and acceptance scores increased with increasing red Ginseng gel content.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.1-10
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• 2013

This study investigates the quality characteristics of soybean dasik made by mixing roasted beans with ramie leaf(Boehmeria nivea) extract powder. The results are as follows. For soybean dasik not including(0%) ramie leaf(Boehmeria nivea) extract powder, its moisture contents has appeared the lowest to $8.39{\pm}0.98%$, while soybean dasik with 10% ramie leaf extract powder the highest moisture contents to $14.71{\pm}0.02%$. As the content of ramie leaf(Boehmeria nivea) extract powder increased, the L-value, the a-value and b-value of soybean dasik with ramie leaf(Boehmeria nivea) extract powder significantly decreased(p<0.05). Among the texture measurement items of soybean dasik with ramie leaf(Boehmeria nivea) extract powder, the hardness, the gumminess, and the chewiness significantly increased as more amount of ramie leaf(Boehmeria nivea) extract powder added, whereas the adhesiveness and the cohesiveness significantly decreased(p<0.05%). The sensory evaluation, color and taste, softness and overall acceptability of soybean dasik with ramie leaf(Boehmeria nivea) extract powder showed that the one with 8% ramie leaf(Boehmeria nivea) extract powder were the most highly preferred, and there was no significant difference in the flavor. In conclusion, the soybean dasik added with 8% ramie leaf(Boehmeria nivea) extract powder is considered the most desirable in all of color, taste, flavor, and overall acceptability.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.1-6
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• 1997

The purpose of this study was to establish the most favorable processing method for soybean Dasik. Factors were kind of sugar (honey, syrup, oligo sugar), amount of sugar (50 g, 60 g, 70 g) and number of kneading (20 times, 30 times, 40 times). Physical characteristics were measured by moisture content, color difference and texture. Moisture content was increased in order of honey, oligo sugar and syrup. Lightness of soybean Dasik was different with amount of sugar. The tendency of L value and b value were dominent by honey. Lightness, redness and yellowness had no difference with the kind of sugar and number of kneading. Hardness was not a significant factor. Springiness was significantly different by the kind and amount of sugar. Cohesiveness, gumminess and chewiness was influenced by the kind and amount of sugar, the interaction of kind and amount of sugar.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.520-525
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• 2011

This experiment was conducted to evaluate the quality characteristics of soybean Dasik containing different amounts of Hovenia dulcis Thunb. extract, and the results were as follows. In general components, the contents of moisture and crude protein increased with an increased amount of Hovenia dulcis Thunb. extract, whereas the crude fat content showed a tendency to decrease. The ash content was, however, not significantly different. In chromacity, the value of L, lightness, constantly decreased with an increase in the amount of added extract, whereas the a and b values increased. The hardness and gumminess decreased with an increase in the amount of extract added, whereas the springiness, cohesiveness, and chewiness increased. In sensory evaluation, the Dasik added with 20% of Hovenia dulcis Thunb. extract showed the highest score, and was evaluated as the best formulation for overall acceptability.

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