• Journal of the East Asian Society of Dietary Life
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• v.12 no.1
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• pp.65-69
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• 2002

This study was conducted to investigate the effect of added silkpeptide powder on the quality (nutrient content and sensory evaluation score) of the rice Dasik. Rice Dasik was prepared with 0, 1, 2, 3, and 4% concentration of silkpeptide powder. The sensory evaluation scores for the group of the rice Dasik with 2% silkpeptide powder were found to be significantly higher than those of other groups. Increasing silkpeptide powder led to the significant increase in the contents of crude protein and crude ash. But there were no significant differences in contents of crude fat and moisture. And the contents of Ca, K and Mg of silkpeptide powder groups were higher than those of the silkpeptide powder free group.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.63-68
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• 2009

Powders prepared from three different varieties Korean Ginsengs(white, red and black) are readily available ingredients and are consumed daily by many Korean as a functional food material. These variants of Ginsengs are known to exert a variety of physiological effects. Therefore, in this study, we assessed the physiochemical characteristics of Korean Ginseng Dasik prepared with different 3 types of Ginseng powder. We conducted a sensory evaluation analysis, and assessed the mechanical characteristics, Hunter's color values, and general compositions of 3 types of Korean Ginseng Dasik stored at room temperature(20$^{\circ}C$). The results of our sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples(p<0.05), but there were no significant differences in odor or texture. With regard to the mechanical properties of the samples, we noted significant differences in he Hardness, Cohesiveness, Gumminess and Chewiness of the samples(p<0.05), but no differences in springiness were detected. The luminance of the black Ginseng Dasik was significantly less than that of the red, white, and control samples(p<0.05), We noted significant differences in Hunter's b values, but no significant differences in Hunter's a values among the samples were detected. No significant differences in the general compositions of the samples were noted. In conclusion, red Ginseng Dasik among the samples evaluated herein, has the most commercial value.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.197-207
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• 2011

To evaluate the effect of arrowroot(Puerariae Radix) powder on dasik, rice dasik was prepared after supplementation with different ratios (0% 3% 6% 9% and 12% respectively, w/w) of the arrowroot powder. No significant difference in the moisture content was observed among the groups. The pH value was reduced when the arrowroot powder was added. The lightness(L-value) and the yellowness(b-value) of the control group was higher than that of dasik with the arrowroot powder, whereas the redness(a-value) of the control group was lower than that of dasik with the arrowroot powder. In the mechanical evaluation, the hardness of the control group was higher than that of dasik with the arrowroot powder. However, no significant difference in cohesiveness, adhesiveness, gumminess and chewiness was observed. The intensity of the color and flavor of dasik with the arrowroot powder was higher than that of the control group. Dasik with the arrowroot powder was significantly higher in taste and overall acceptability than the control group. In conclusion, 6%(w/w) of the arrowroot powder might be appropriate for arrowroot dasik.

• Nutrition Research and Practice
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• v.11 no.5
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• pp.365-372
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• 2017

BACKGROUND/OBJECTIVES: Owing to health concerns related to the consumption of traditional snacks high in sugars and fats, much effort has been made to develop functional snacks with low calorie content. In this study, a new recipe for Korean rice cookie, dasik, was developed and its antioxidative, lipid-lowering, and anti-inflammatory effects and related mechanisms were elucidated. The effects were compared with those of traditional rice cake dasik (RCD), the lipid-lowering effect of which is greater than that of traditional western-style cookies. MATERIALS/METHODS: Ginseng-added brown rice dasik (GBRD) was prepared with brown rice flour, fructooligosaccharide, red ginseng extract, and propolis. Mice were grouped (n = 7 per group) into those fed a normal AIN-76 diet, a high-fat diet (HFD), and HFD supplemented with RCD or GBRD. Dasik in the HFD accounted for 7% of the total calories. The lipid, reactive oxygen species, and peroxynitrite levels, and degree of lipid peroxidation in the plasma or liver were determined. The expression levels of proteins involved in lipid metabolism and inflammation, and those of antioxidant enzymes were determined by western blot analysis. RESULTS: The plasma and hepatic total cholesterol concentrations in the GBRD group were significantly decreased via downregulation of sterol regulatory element-binding protein-2 and 3-hydroxy-3-methylglutaryl-CoA reductase (P < 0.05). The hepatic peroxynitrite level was significantly lower, whereas glutathione was higher, in the GBRD group than in the RCD group. Among the antioxidant enzymes, catalase (CAT) and glutathione peroxidase (GPx) were significantly upregulated in the GBRD group (P < 0.05). In addition, nuclear factor-kappaB (NF-${\kappa}B$) expression in the GBRD group was significantly lower than that in the RCD group. CONCLUSIONS: GBRD decreases the plasma and hepatic cholesterol levels by downregulating cholesterol synthesis. This new dasik recipe also improves the antioxidative and anti-inflammatory status in HFD-fed mice via CAT and GPx upregulation and NF-${\kappa}B$ downregulation. These effects were significantly higher than those of RCD.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.95-103
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• 2017

The present study was performed to develop healthier sweeteners for brown rice Dasik with chia seed powder. The quality features and sensory evaluation were tested for brown rice Dasik with chia seed powder added with five different sweeteners and the results are as follows. The Dasik (DS) with isomalto-oligosaccharide and starch syrup received the highest scores on moisture content tests. The results from hardness tests identified the DS with agave syrup as the hardest, and the results from the adhesiveness test verified that the DS with agave syrup as well as the DS with starch syrup produce the most adhesive DS. The results of the springiness test show that the DS with starch syrup has higher springiness than other sweetners. The highest score for the chewiness and cohesiveness tests was the DS with starch syrup, while the DS with isomalto-oligosaccharide received the highest score on the gumminess test. The results of the chromaticity measurement test found that the DS with starch syrup showed the highest score of 'L' and the lowest score with fructo-oligosaccharide. In addition, the highest score of 'a' was DS with isomalto-oligosaccharide and the lowest score of 'b' was the DS with starch syrup. The results of sugar content displayed that the DS with starch syrup was the highest and the DS with fructo-oligosaccharide was the lowest score. The results of sensory evaluation verified that color did not influence evaluators' preference investigation. The results of sweet flavor test found that the DS with honey and the DS with agave syrup had the most preferred by participants, but there was no statistically significant difference among all five different sweeteners from the sweet taste test. Furthermore, the DS with agave syrup received the highest score while the DS with agave syrup scored the lowest from the hardness preference test. General preference evaluation identified the highest score with the addition of fructo-oligosaccharide and the lowest score with the addition of isomalto-oligosaccharide. Thus, the findings of the present study provide the meaningful results to demonstrate the DS with fructo-oligosaccharide is the most suitable sweetener to manufacture brown rice DS added by chia seed powder, and this result will help marketers with creating meaningful strategies and with developing similar products using chia seed powder.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.465-479
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• 2000

The ${\ulcorner}$Ganpyun Chosun Yori-Jebup${\lrcorner}$, was written in Korean in 1934 The analytical results on this book were as follows :1. Fermentation foods were Kimchi, Jut, Jang and Cho. There were 19 kinds of Kimchi with 32materials, 3 kinds of Jut with 4 materials. 8 kinds of Jang with 25 materials and 1 kind of Cho with4 materials.2. There were 47 kinds of DDug(Korean rice cake) with 38 materials.3. Hangwa included Yumilgwa, Suksilgwa, Kangiung, Dasik, Jungwa, and Gwapyun. There were 6 kinds of Yumilgwa with 18 materials. 4 kinds of(Suksilgwa with 7 materials, 6 kinds of Kangjung with 10materials, 7 kinds of Dasik with 14 materials, 13 kinds of Jungwa with 21 materials, and 3 kinds of Gwapyun with 6 materials.4. Korean Beverage included Hwachae and Cha(Korean Tea) . There were 12 kinds of Hwachae with 39materials and 4 kinds of Cha(Korean tea) with S materials.5. Nambi and Sot were used as utensil.6. The measuring units were 'mal', 'sul', 'doi', 'hob', 'ryang', 'geun', 'pun' etc. The foods were prepared frequently by "shaking" and heated by "steaming" .uot;steaming" .ot; .

• Nutrition Research and Practice
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• v.10 no.6
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• pp.590-596
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• 2016

BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.225-231
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• 2002

This study was carried out to investigate the possibility of improving the texture and flavor of Dasik by adding various types of sugar (syrup, honey) and flavor ingredients (omija, chija, coffee, green tea extract) to rice powder. Dasik samples were prepared, and the sensory quality and physical characteristics of those were compared. The moisture content of Dasik added with syrup was higher than that of honey. Coffee Dasik with syrup was the highest (23.6) in moisture content. In sensory quality, the omija and coffee Dasik showed the highest score in flavor quality (p<.001). Omija Dasik with honey and coffee Dasik with syrup showed the highest scores in overall acceptability (6.4, 6.2). Green tea Dasik with syrup showed the highest value in the lightness (L) of color. Omija Dasik with syrup showed the highest value in the redness (a) of color Chija Dasik was the highest in the yellowness(b) of color. In physical characteristics, the hardness was negatively correlated with the moistness, tenderness, and texture acceptability in sensory quality(p〈0.001). The cohesiveness was positively correlated with the overall acceptability in sensory quality (p〈0.01). In the relation of texture characteristics and sensory quality, the higher the moisture content, the lower the hardness and springiness were, but the higher the brittleness and the cohesiveness were(p〈.001). Overall, omija and coffee Dasik appeared to have desirable flavor, taste and overall acceptability.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.629-636
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• 2005

This study was carried out to investigate of the quality characteristics of the starch Oddi Dasik(MSOD) manufactured with various addition levels (0, 5, 10, 18 and 28%) of mulberry fruit (Oddi) juice (MFJ), with various levels(55%, 50%, 45%, 37% and 27%) of sucrose syrup, and with the ratio of rice powder: mungbean starch (1:4) according to the traditional Korean Dasik (a kinds of cookie) methodology. The nutritional components of Oddi and MSOD were examined, and sensory evaluation and physical tests of MSOD added MFJ were conducted. The results are summarized as follows. In Oddi, the contents of moisture, crude fat, crude protein, crude ash, and vitamin C, and the levels of acidity, pH and sugar were 88.45%, 0.245%, 2.23%, 0.88%, 53.20 mg%, 8.00%, 4.41 and 11.0 Brix%, respectively. In MSOD (Oddi 10%), the contents of moisture, crude fat, crude protein, and crude ash, were 22.8%, 0.117%, 9.2% and 0.8%, respectively, and were all increased with increasing MFJ amount. In MSOD (Oddi 10%), the contents of Ca, Mg, K and Fe were 63.2 mg%, 70.9 mg%, 376.0 mg% and 7.7 mg%, respectively. and were increased with increasing MFJ amount. For the establishment of the additional amount of MFJ, sensory evaluation and physical tests were conducted. From the total characteristics of sensory evaluation, the MSOD with 10% MFJ was judged as the best. Color L and b values of MSOD significantly decreased and a value increased with increasing MFJ percentage. Hardness, gumminess, adhesiveness and chewiness among the texture characteristics of MSOD were significantly increased with increasing MFJ amount. However, there were no significant differences in springiness and cohesiveness of the MSOD. In conclusion, the optimal added amount of MFJ for the manufacture of the MSOD was proposed to be 10% of the total weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.548-554
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• 2009

The principal objective of this study was to evaluate the immune activity of Mosidae and the physiochemical characteristics of brown rice Dasik prepared with Mosidae (Adenophora remotiflora) powder. We assessed the effects of Mosidae ethanol extract (MEE) on the production of IL-6T, IL-12 and TNF-$\alpha$ by peritoneal exudate macrophages (PEMs) using ELISA. We also determined general compositions, and conducted Hunter's color values, sensory evaluation, and the mechanical characteristics of Mosidae Dasik stored at room temperature ($20^{\circ}C$). With MEE treatment, ILI-6 (75% of LPS: positive control), IL-12 (35.7% of LPS) and TNF-$\alpha$ (27.32% of LPS) were proliferated at a dose of $1000{\mu}g/mL$. In the general compositions of the samples, fat contents of Mosidae Dasik significantly decreased (p<0.05). The more Mosidae powder was added to the samples, the more was the luminance, and Hunter's a and b were significantly decreased (p<0.05). As more Mosidae powder was added to the samples, springiness score was significantly decreased, but the score of hardness, gumminess and chewiness were increased (p<0.05). The results of sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples (p<0.05), but there was no significant difference in texture. We note that, among the samples evaluated herein, Mosidae stimulates some kinds of cytokines from machrophage and 1% Mosidae Dasik (MPD1) for the best commercial value.