Quality and Sensory Characteristics of Soybean Dasik by Additions of Dioscorea japonica Flour

최영심,; 지옥화,; 제갈성아,

doi:10.20878/cshr.2009.15.4.004004004

culinarysciencehospitalityresearch

2009

DOI: 10.20878/cshr.2009.15.4.004004004

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Quality and Sensory Characteristics of Soybean Dasik by Additions of Dioscorea japonica Flour

최영심 최영심¹,

지옥화 지옥화²,

제갈성아 제갈성아³

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2012

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Effect of Ulmus Davidiana Powder on the Quality of Rice Dasik

Kim¹

2012

The Korean Journal of Community Living Science

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To evaluate the effect of Ulmus davidiana powder on rice dasik, Ulmus davidiana dasik was made after supplementation with Ulmus davidiana powder(0, 3, 6, 9 and 12%(all w/w)). The proximate component of Ulmus davidiana powder was 7.49% moisture content, 2.33% crude protein, 0.84% crude fat, 14.09% crude fiber and 8.50% crude ash. The moisture content of samples were significantly(p<0.05) lower than that of dasiks with Ulmus davidiana powder. The pH values were significantly decreased with increased Ulmus davidiana powder(p<0.05). The lightness(L-value) was significantly decreased as Ulmus davidiana powder increased(p<0.05). Redness(a-value) of dasik with Ulmus davidiana powder was significantly higher than that of the control group. However redness was decreased with the amount of increased Ulmus davidiana powder. The yellowness(b-value) decreased significantly as Ulmus davidiana powder increased(p<0.05). In the mechanical evaluation, hardness in the groups with Ulmus davidiana powder increased significantly(p<0.05). Adhesiveness of the control group was lower than that of the groups with Ulmus davidiana powder. Springness in the control group was lower than that in the groups with Ulmus davidiana powder. But no significant difference in cohesiveness, gumminess and chewiness among groups was found. The intensity of color, odor and astringency of dasik with Ulmus davidiana powder significantly increased as the amount of supplementation increased(p<0.05). And the preference of flavor with 12% Ulmus davidiana powder was significantly lower than that of the control group. In conclusion, rice dasik with less than 9% of Ulmus davidiana powder would be most proper in taste and overall acceptability.

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Effect of Ulmus Davidiana Powder on the Quality of Rice Dasik

Kim¹

2012

The Korean Journal of Community Living Science

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Quality and Sensory Characteristics of Soybean Dasik by Additions of Dioscorea japonica Flour

Cited by 1 publication

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Effect of Ulmus Davidiana Powder on the Quality of Rice Dasik

Effect of Ulmus Davidiana Powder on the Quality of Rice Dasik

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