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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Soybean Dasik Containing Different Amount of Hovenia dulcis Thunb. Extract

헛개 열매 농축액 첨가에 따른 콩다식의 품질 특성

  • Hwang, Su-Jung (Faculty of Herbal Food Cuisine & Nutrition, Daegu Hanny University)
  • 황수정 (대구한의대학교 한방식품조리영양학부)
  • Received : 2011.05.12
  • Accepted : 2011.08.18
  • Published : 2011.08.31
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Abstract

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.

Keywords

References

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