The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Variation of Instrumental Characteristics during Storage of Sesame Dasik

저장기간에 따른 참깨 다식의 조직 특성 변화

  • Cho Mi-Za (Department of Food and Nutrition, Dongnam Health College) ;
  • Bae Eun-Kyung (Department of Biotechnology, Yonsei University)
  • 조미자 (동남보건대학 식품영양과) ;
  • 배은경 (연세대학교 생명공학과)
  • Published : 2005.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the variation of instrumental characters during strorage of sesame Dasik stored at temperature controlling incubator. Chewness, gumness, adhesiveness and hardness were varied significantly by storage periods while there was no difference in springness and cohesiveness during storage periods. Chewness of 20 days stored Dasik was significantly different from that of 0 and 10 days stored. Gumness in the Dasik was increased with prolong of storage periods. Adhesiveness has tendency of decrease with storage periods. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 10, 20 and 30 days were significantly different from each other.

이 논문은 참깨다식을 만들었을 때 실용상 이용에 지장이 없는 저장기간이 얼마나 되는지를 알고자 실험한 것으로 얻어진 결과는 아래와 같다. 1. 탄력성과 응집력은 30일 저장기간 동안 뚜렷한 변화가 없었다. 2. 씹힘성은 10일 저장 후는 처음보다 커졌으나 저장 20일과 30일 사이에는 차이가 없었다. 3. 검성은 저장기간이 경과됨에 따라 증가하였다. 4. 부착성은 저장기간이 길수록 감소하였고, 특히 30일 저장 후에는 감소폭이 컸다. 5. 저장기간 경과에 따라 경도는 뚜렷이 증가되었다.

Keywords

References

  1. Lee, GC and Chung, HM. A literature review on the origin and the culinary characteristics of dasik. Kor. J Dietary Culture 14(4):395-403. 1999
  2. Lee, YS, Lee, HG and Cho, SH. A study on method and storage stability of rice dasik. Kor. Culture Research 3:305. 1985
  3. Shim, YH, Cha, KH and Sin, JW. Studies on the experimental cookery and the preservation of the Hugimja dashik. Seoul Natr. Sci. 6:13. 1995
  4. Cho, MZ. Study on sensory evaluation for the dasik with pine pollen. Kor. J. Soc. Food Sci. 11(3): 233-236. 1995
  5. Park, JH and Woo, SI. Study of physical characteristics on the kind, amount of sugar and number of kneading by preocessing method of soybean dasik. Kor. J. Soc. Food Sci. 13(1):1-6. 1997
  6. Joung, SE, Cho, SH and Lee, HG. A study on the processing method on the quality of soybean dasik. Kor. J. Soc. Food Sci. 13(3):356-363. 1997
  7. Choo, SJ, Yoon, HH and Hahn, TR. Sensory characteristics of dasik containing gardenia blue pigments. Kor. J. Soc. Food Sci. 16(3):255-259. 2000
  8. Chung, ES and Park, GS. Effects of additive materials on the quality characteristics of dasik. Kor. J. Soc. Food Sci. 18(2): 225-231. 2002
  9. Cho, MZ. Effects of black pigmented rice and honey syrup added in the quality of colored rice dasik. Kor. J. Food & Nutr. 15(4): 326-330. 2002
  10. Lee, JI, Chae, YA, Kang, KH and Cho, JS. Industrial Crops, pages 34-35. Hyangmunsa. 1996
  11. Rhu, SH, Kang, CW, Lee, JI, Lee, ST, Kim, LS and Ahn, BO. Function and contents of antioxidants in sesame. Kor. J. Criop Sci. 41(s):71-79. 1998