Study on the Gastrodiae rhizoma as Applications in YackSun(Medicated Diets) for Preventing of Cerebral Cardiovascular Disease (2). Development and Sensory Characteristics of Dasik Made from Gastrodiae rhizoma

천마를 이용한 뇌혈관성 질환의 예방을 위한 양생약선(養生藥膳)의 개발을 위한 연구 (2). 천마를 주재료로 한 다식의 제조 및 관능적 특성

  • Jung, In-Chang (Dept. of Food & Nutrition, Andong University) ;
  • Na, Hye-Young (Major of Oriental Medicinal Diet Therapy, Department of Diet & Health Care Graduate School of Industrial Technology, Myungji University) ;
  • Lee, Youn-Hee (Major of Oriental Medicinal Diet Therapy, Department of Diet & Health Care Graduate School of Industrial Technology, Myungji University) ;
  • Park, Sung-Hye (Major of Oriental Medicinal Diet Therapy, Department of Diet & Health Care Graduate School of Industrial Technology, Myungji University)
  • 정인창 (안동대학교 식품영양학과) ;
  • 나혜영 (명지대학교 산업대학원 식품양생학과 한방약선) ;
  • 이윤희 (명지대학교 산업대학원 식품양생학과 한방약선) ;
  • 박성혜 (명지대학교 산업대학원 식품양생학과 한방약선)
  • Published : 2007.04.30

Abstract

This study was performed to provide basic for predicting the usefulness of Gastrodiae rhizoma(Cho'nma) as a food material for oriental applied diet therapy(YackSun). Thus, Gastrodiae rhizoma was used to develop a traditional Korean snack, Dasik. As a useful food resource, Gastrodiae rhizoma along with Cortex fraxini powder, was used to prepare Dasik. Cho'nma powder was added to the Dasik 63.2%(Dasik-1), 42.2%(Dasik-2) and 21.0%(Dasik-5) of Cho'nma powder to Dasik in one piece(5 g). The moisture and crude ash contents of the Dasik-1, 2 and 3 were analyzed. Physio-chemical analysis and a sensory test were also performed on the Dasik. Moisture and crude ash contents of Dasik-1 were 20.16% and 0.65%, respectively. Moisture and crude ash contents of Dasik-2 and Dasik-3 were 22.92 and 27.17% and 0.49 and 0.23% respectively. from the color test, the t value of Dasik-1 was found to be significantly low but the b value of Dasik-1 significantly high compared with the other preparations. The addition of Cho'nma had a tendency to impart high hardness, fracturability, gumminess and chewiness. Therefore, the addition of Cho'nma made the texture of Dasik denser. From the sensory test, the color, chewiness and overall acceptability of Dasik-1 were found to be significantly high. In conclusion, the addition of 63.2% Cho'nma per piece would be a useful recipe to enhance the quality of Dasik, and the flour Cho'nma showed better result than the Dasik-2 and Dasik-3.