Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Characteristics of Dasik Prepared with Added Sangwang Mushroom Powder

상황버섯분말을 첨가한 다식의 품질 특성에 관한 연구

  • Kang, Jae-Hee (Institute of Traditional Korean Food, Department of Hotel Culinary & Pastry, Shinsung College) ;
  • Kim, Ji-Eung (Institute of Traditional Korean Food, Department of Hotel Culinary & Pastry, Shinsung College)
  • 강재희 ((사)한국전통음식연구소 신성대학 호텔조리제빵계열) ;
  • 김지응 ((사)한국전통음식연구소 신성대학 호텔조리제빵계열)
  • Published : 2009.04.30
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Abstract

The objective of this study was to evaluate the quality characteristics of Sangwang Mushroom powder at different levels (0 %, 5 %, 10 %, 15 %, 20 %). roximate moisture composition of the powder was 9.22 %. As powder level increased, the moisture content of the Dasik increased the L, a, and b values of the Dasik significantly increased. According to the mechanical evaluation results, hardness and gumminess decreased as the level of Sangwang ushroom powder increased while springness, cohesiveness and chewiness were not significantly different among the groups. In the sensory evaluations, the 10 % Sangwang Mushroom Dasik prepared with 90 g of heat flour, 10 g of Sangwang ushroom powder, and 80 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

Keywords

References

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