Detailed Information
Cited 0 time in 
Cited 0 time in 
Cited 0 time in
Metadata Downloads
당의 종류 및 첨가량을 달리한 깨다식의 품질특성Quality Characteristics of Sesame Dasiks According to amount and the kind of Sweetener
- Other Titles
- Quality Characteristics of Sesame Dasiks According to amount and the kind of Sweetener
- Issue Date
- Jun-2003
- Publisher
- 한국식품조리과학회
- Keywords
- traditional food; sesame; dasik; packing; storage stability; traditional food; sesame; dasik; packing; storage stability
- Citation
- 한국식품조리과학회지, v.19, no.3, pp 280 - 285
- Pages
- 6
- Journal Title
- 한국식품조리과학회지
- Volume
- 19
- Number
- 3
- Start Page
- 280
- End Page
- 285
- ISSN
- 2287-1780
2287-1772
- Abstract
- This study was carried out to investigate the effects of the addition of sweeteners to Sesame Dasiks. Sesame Dasiks were prepared by adding various sweeteners to sesame seeds powder, at 40, 50, 60 and 70%, and their quality characteristics were measured. In the chewiness and hardness analyses of Sesame Dasiks, the 50% group (the same ratio and mixture of honey and rice jelly) gave the highest results. For the sweetness, taste and overall acceptability of the Sesame Dasiks, the 50% group was also the better The texture profile analyses found the optimal chewiness and hardness of the Sesame Dasik to be 0.28∼0.30 and 27.22∼27.44, respectively.
- Files in This Item
- Go to Link
- Appears in
Collections - 생활과학대학 > 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.