Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Almond Dasik with Added Purple Sweet Potato Powder

자색고구마가루를 첨가한 아몬드다식의 품질 특성

  • Jang, Jung-Suk (Department Food Science & Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Department Food Science & Nutrition, Daejin University)
  • 장정숙 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Published : 2009.12.31
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Abstract

The objective of this study was to assess the quality characteristics of almond Dasik prepared with the addition of purple sweet potato powder (PSPP). Five different levels (0, 5, 10, 15, and 20%) of PSPP were added and the physicochemical properties of the Dasik were examined. Crude protein and crude fat contents decreased as the level of PSPP increased (p<0.05). The Hunter L-value decreased while the a-value increased as the PSPP level increased. Texture measurements showed that the addition of PSPP increased hardness, cohesiveness, and brittleness. Total polyphenol content and antioxidant activity were assessed in terms of estimating the functionality of the Dasik. The results showed that incorporating PSPP into the Dasik provided higher polyphenol content and antioxidant activity compared to the control Dasik (p<0.05). The results of a consumer acceptance test revealed that the Dasik sample made with 15% PSPP was most preferred and the 20% sample was the least preferred. Therefore, it is suggested that purple sweet potato powder can be incorporated into Dasik up to 15% without reducing its quality.

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References

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