Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Qualities of Soybean Dasik with Added Saltwort (Salicornia herbacea L.) Powder

함초 분말을 첨가한 콩다식의 품질특성

  • Kim, Myung-Hee (Department of Food Service & Culinary Management, Kyonggi University) ;
  • Hong, Geum-Ju (Department of Food Service & Culinary Management, Kyonggi University)
  • 김명희 (경기대학교 외식조리 관리학과) ;
  • 홍금주 (경기대학교 외식조리 관리학과)
  • Received : 2011.05.20
  • Accepted : 2011.08.30
  • Published : 2011.10.30
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Abstract

Soybean powder is a readily-available food ingredient. Furthermore, saltwort powder is an herb with various physiological effects. Therefore, in this study we examined the physiochemical characteristics of soybean dasik prepared with 0, 4, 8, and 12% saltwort powder. We measured Hunter's color values, mechanical characteristics, and sensory qualities. The result of each analysis is as follows. There were not significant differences between the moisture content of the control group and the groups with saltwort powder. The ash content increased while the fat and protein content decreased as the ratio of saltwort powder increased (p<0.001). In the analysis of color differences, the L, a, and b values decreased as the ratio of saltwort powder increased (p<0.001). The hardness (p<0.001) of the groups increased as the ratio of saltwort powder increased, but adhesiveness decreased. Sensory evaluation data showed that softness, hardness, and chewiness decreased while color increased as the ratio of saltwort powder increased. Finally, aroma, sweet taste, nutty taste, and overall acceptability was shown to be best for the 4% addition group.

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References

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