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

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

Sensory Properties and Consumer Acceptance of Dasik (Korean Traditional Confectioneries)

다식의 관능적 특성 및 소비자 기호도 분석

  • Yang, Jeong-Eun (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Lee, Ji-Hyeon (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Choi, Soon-Ah (College of Hotel & Tourism Management, Kyung Hee University) ;
  • Chung, Lana (College of Hotel & Tourism Management, Kyung Hee University)
  • 양정은 (경희대학교 호텔관광대학) ;
  • 이지현 (경희대학교 호텔관광대학) ;
  • 최순아 (경희대학교 호텔관광대학) ;
  • 정라나 (경희대학교 호텔관광대학)
  • Received : 2012.10.12
  • Accepted : 2012.12.24
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

Keywords

References

  1. Ahn SJ, Kim EM, Lee EJ (2010) The principle of cookery. Baeksan, Seoul. p 59.
  2. Ares G, Barreiro C, Deliza F, Giménez A, Gámbaro A (2010) Application of a check-all-that-apply question to the development of chocolate milk desserts. J Sens Stud 25: 67-86.
  3. Chae KY (2009) Quality characteristics of glutinous rice dasik by the addition of Job's tears flour. Korean J Food Cookery Sci 25: 1-7.
  4. Choi BS, Kim HY (2011) Quality characteristics of arrowroot dasik prepared with the arrowroot (Puerariae radix) power. The Korean Journal of Culinary Research 17: 197-207.
  5. Dooley L, Lee Y-S, Meullenet J-F (2010) The application of check-all-that-apply (CATA) consumer profiling to preference mapping. Food Sci Biotechnol 19: 349-360. https://doi.org/10.1007/s10068-010-0050-x
  6. Drake MA, Yates MD, Gerard PD, Delahunty CM, Sheehan EM, Turnbull RP, Dodds TM (2005) Comparison of differences between lexicons for descriptive analysis of cheddar cheese flavor in Ireland, New Zealand, and the United States of America. Int Dairy J 15: 473-483. https://doi.org/10.1016/j.idairyj.2004.09.006
  7. Hong JH, Yoon EK, Chung SJ, Chung L, Cha SM, O'Mahony M, Vickers Z, Kim KO (2011) Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef). J Food Sci 76: S306-S313. https://doi.org/10.1111/j.1750-3841.2011.02173.x
  8. Jaeger SR, Andani Z, Wakeling IN, MacFie HJH (1998) Consumer preferences for fresh and aged apples: A crosscultural comparison. Food Qual Pref 9: 355-366. https://doi.org/10.1016/S0950-3293(98)00031-7
  9. Jo SE, Choi SK (2010) Quality characteristics of rice dasik made with Yam (Dioscorea japonica) powder. The Korean Journal of Culinary Research 16: 308-321.
  10. Jung HS, Shin MJ (2003) A study on the recognition and preference of Korean traditional cookie among college students. Korean J Soc Food Cookery Sci 19: 328-338.
  11. Kang IH, Cho HJ, Lee CJ, Lee HJ, Cho SH, Kim HY, Kim JT (2000) An overall view of the Korean foods. Hanrim, Seoul. pp 293-389.
  12. Kang JH, Kim JE (2009) Characteristics of dasik prepared with added sanghwang mushroom powder. Korean J Food Cookery Sci 25: 227-233.
  13. Kim HH (2002) A study on the consumption patterns and preferences of Korean cookies of Housewives in Daegu province. J East Asian Soc Dietary Life 12: 280-288.
  14. Kim HJ, Chun HS, Kim HY (2004) Effects of corn syrup with different dextrose equivalent on quality attributes of black sesame dasik, a Korean traditional snack. J Korean soc Food Sci & Nutr 33: 1414-1417. https://doi.org/10.3746/jkfn.2004.33.8.1414
  15. Kim HY (2007) Quality characteristics and of green tea dasik processing with varied levels of rice grain particle size and green tea powder. Korean J Food Culture 22: 609-614.
  16. Kim JO, Choi CR, Shin MS, Kim SK, Lee SK, Kim WS (1996) Effect of water content and storage temperature on the aging of rice starch gels. Korean J Food Sci Technol 28: 552-557.
  17. Kim JS, Jeong JW, Jeong YK (2005b) The study of perception and preferences on dasik of the old people in Busan. The Korean Journal of Culinary Research 11: 138-150.
  18. Kim JS, Park HJ, Jeong YK (2005a) The effect of perceptive trend on preferences of dasik choice factors. Foodservice Ind J 1: 9-23.
  19. Kim NM, Lee JS, Lee BH (1999) Effect of $\beta$-amylase and transglucosidase on the qualities of red ginseng extract. J Ginseng Res 23: 93-98.
  20. Kim SJ, Yoon HN, Rhee JS (2000) The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil. J Am Oil Chem Soc 77: 451-456. https://doi.org/10.1007/s11746-000-0073-x
  21. King SC, Meiselman HL (2010) Development of a method to measure consumer emotions associated with foods. Food Qual Pref 21: 168-177. https://doi.org/10.1016/j.foodqual.2009.02.005
  22. Lee CH, Maeng YS (1987) A literature review on traditional Korean cookies, Hankwa. Korean J Dietary Culture 2: 55-69.
  23. Lee CH, Maeng YS, Ahn HS (1987) Studies on the sensory characteristics of traditional Korean cookies, hankwa. Korean J Dietary Culture 2: 71-79.
  24. Lee GC, Chung HM (1999) A literature review on the origin and the culinary characteristics of dasik. Korean J Dietary Culture 14: 395-403.
  25. Lee JH, Kwon OC, Jo HY (2003) The principles of cooking. Kimoonsa, Seoul. pp 188-189.
  26. Lee KA, Bae HJ (2006) The preference of Americans residing in the US for Korean traditional cookies. Korean J Food Culture 21: 351-356.
  27. Lee YS, Owens CM, Meullenet JF (2008) On the quality of commercial boneless skinless broiler breast meat. J Food Sci 73: S253-S261. https://doi.org/10.1111/j.1750-3841.2008.00796.x
  28. Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques. 3rd ed. CRC Press, Boca Raton, FL. pp 140-142.
  29. Oh SD (2011) A literature review on the types and cooking methods for dasik during the Joseon dynasty. Korean J Food Culture 26: 39-52.
  30. Song CR, Kim HA, Kim YS, Kim ES, Choi SK (2012) Quality characteristics of Teriyaki sauce added with different sweeteners. The Korean Journal of Culinary Research 18: 197-205.
  31. Yang JE, Chung SJ, Kim HR, Kim KO, Chung L (2012) Crosscultural consumer acceptance of cooked spinach(Sigeumchinamul) according to blanching time. J East Asian Soc Die tary Life 22: 190-198.
  32. Yeh LL, Kim KO, Chompreedan P, Rimkeeree H, Yau NJN, Lundahl DS (1998) Comparison in use of the 9-point hedonic scale between Americans, Chinese, Koreans and Thai. Food Qual Pref 9: 413-419. https://doi.org/10.1016/S0950-3293(98)00028-7
  33. Yoon SJ, Noh KS (2009) The effect of lotus leaf powder on the quality of dasik. Korean J Food Cookery Sci 25: 25-30.
  34. Yoon SJ, Son JW, Jeong JH, Shin AS, Hong JS, Lee JS, Myeong SO (2001) Korean rice cake, cookies, and drinks. Jigu publishing, Paju. pp 236-239.
  35. Yu TJ (1988) Sickpumbogam. Moonwoondang, Seoul. p 320.
  36. Yun GY, Kim MA (2006) The effect of red ginseng powder on quality of dasik. Korean J Food Culture 21: 325-329.