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 Wheat Flour Dasiks added by Agaricus blasei Murill Powder

아가리쿠스 버섯 가루를 첨가한 진말 다식의 품질 특성

  • 최영심 (수원여자대학교 식품조리과) ;
  • 김영태 (유한대학교 식품영양과) ;
  • 모은경 ((주)대덕바이오 기업부설연구소)
  • Received : 2012.02.21
  • Accepted : 2012.06.20
  • Published : 2012.06.30
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Abstract

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.

Keywords

References

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