동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제20권5호
  • /
  • Pages.713-719
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  • 2010
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  • 1225-6781(pISSN)
  • /
  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
권호 표지

대추 페이스트를 첨가한 진말 다식의 품질 특성

Quality Characteristics of Jinmal Dasik Containing Jujube Paste

  • 최은정 (세종대학교 조리외식경영학과) ;
  • 홍진숙 (세종대학교 조리외식경영학과)
  • Choi, Eun-Jeong (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Hong, Jin-Sook (Dept. of Culinary & Foodservice Management, Sejong University)
  • 투고 : 2010.07.06
  • 심사 : 2010.10.17
  • 발행 : 2010.10.31
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초록

The objective of this study was to evaluate the quality characteristics of Dasik containing different levels of jujube paste (0%, 60%, 70%, 80%, 90%). Moisture composition of the paste ranged from 19~29% As the content of jujube paste increased, the lightness (L) and yellowness (b) decreased while redness (a) increased In the texture profile analysis, as the content of jujube paste in Dasik content increased, the hardness decreased Cohesiveness and springiness did not show significant differences according to amount of jujube paste. The results of the sensory evaluation show that sweetness, bitterness, and overall acceptability were the highest in Dasik containing 80% level jujube paste.

키워드

참고문헌

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