Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Acceptability Characteristics of Omija Dasik according to the Kinds of Sugar

당 종류에 따른 오미자 다식의 기호도 특성

  • 정외숙 (대구산업정보대학 조리과) ;
  • 안상희 (대구산업정보대학 조리과)
  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the possibility of improving the texture and the flavor of Dasik made of the Omija extract, various sugars and rice powder. Sensory quality and mechanical characteristics of Dasik were compared. The moisture content of the Croup of tile Dasik added with Omija extract was higher than that with non-Omija extract The Omija Dasik containing molasses showed the highest value (23.5%) in moisture content. In sensory quality, Omija Dasik containing honey and symp showed the highest score in overall acceptability (6.2 and 6.0, respectively). The Rice Dasik containing syrup showed the highest values in lightness (L) and yellowness (b) in color. The Omija Dasik containing syrup showed the highest values in redness (a) in color. The Dasik added with honey and syrup were lower in hardness, but higher in cohesiveness, springiness, gumminess and brittleness of textural characteristics. When sensory quality and mechanical characteristics of the Dasik were compared with, the gumminess and brittleness in mechanical characteristics were positively correlated with the appearance and the taste acceptability in sensory quality (p<.01, p<.05). The springiness was negatively correlated with the tooth packing in sensory quality (p<.001). The Omija Dasik was more desirable in flavor, taste and overall acceptability, especially those added with honey and syrup. From the above results, the honey might be replaced by the less expensive syrup, when making the Omija Dasik.

Keywords

References

  1. 성신여자대학교 박사학위논문 한국 과정류의 역사적 고찰(1100~1990년 문헌을 중심으로) 조신호
  2. Korean J. Soc. Diet. Culture v.2 no.1 A Literature Review on Traditional Korean Cookies, Hankwa Lee, Cherl Ho;Maeng, Young Sun
  3. 식품보감 유태종
  4. 동의보감 허준;동의보감국역위원회(편)
  5. 한국의 떡·한과·음청류 윤숙자
  6. 한양여전식품영양연구지 v.4 Dietary fiber의 기능과 질병예방 전세열
  7. 한국음식대관 제3권(떡·과정·음청) v.3 강인희;조후종;이춘자;이효지;조신호;김혜영;김종태
  8. 曆酒方文. 한국생활과학연구(창간호) 이성우;조준하
  9. Korean Home Eco. Asso. v.19 no.3 A Study on the Book 「Siuejunsuh」 Lee,H.J.
  10. Korean J. Soc. Food Cookery Sci. v.18 no.2 Effects of Additive materials on the Quality Characteristics of Dasik Chung, Eoi Sook;Park, Geum Soon
  11. 한국생활과학연구 no.3 쌀다식의 조리방법 및 보존성에 관한 연구 이영순;조신호;이효지
  12. 한국식문화학회지 v.8 no.1 조선시대 후기의 조리서인 음식법의 해설Ⅰ 윤서석;조후종
  13. 식품과학과 산업 v.28 no.3 기능성식품소재로서 생물활성 천연물의 국내 연구동향 황금희;김현주
  14. J. East Asian of Dietary Life v.9 no.2 Effect of Prunusmume Extract Containing Beverages on the Proliferation of Food-borne Pathogens Bae, Ji Hyun;Kim, Ki Jin
  15. J. Koream Soc. Food Nur. v.25 no.3 Development of the Health Foods Containing the Extract from Pinus strobus Leave Lee,Y.H.;Shin,Y.M.;Cha,S.H.;Choi,Y.S.;Lee,S.Y.
  16. 한국의 떡과 과줄 강인희
  17. Korean J. Soc. Food Cookery Sci. v.12 no.3 Antiozidant effect of Omija(Schizandra chinensis Baillon) Extracts Jang,Eun Hee;Pyo,Young Hee;Ahn,Myung Soo
  18. 관능검사방법 및 응용 김광옥;김상숙;성내경;이영춘
  19. SAS를 이용한 통계자료분석 송문섭;이영조;조신섭;김병천
  20. Study of characteristics on the kind of sugar, amount of sugar and No. of kneading by processing method of soybean dasik Park, Ji Hyun
  21. Korean J. Soc. Food Sci. v.13 no.1 Study of Physical Characteristics on the Kind, Amount of Sugar and Number of Kneading by Processing Method of Soybean Dasik Park,J.H.;Woo,S.I.
  22. Korean J. Soc. Food Cookery Sci. v.11 no.3 Study on Sensory Evaluation for the Dasik with Pine Pollen Cho,Mi Za
  23. Korean J. Soc. Diet. Culture v.2 no.1 Studies on the Sensory Characteristies of traditonal Korean Cookies, Hankwa Lee, Cherl Ho;Maeng, Young Sun;Ahn, Hyun Suok
  24. Korean J. Soc. Food Sci. v.13 no.3 A Study on the Effects of Processing Method on the Quality of Soybean Da-sik Joung,S.E.;Cho,S.H.;Lee,H.G.