깨다식의 포장재에 따른 저장성 조사
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김진숙 | - |
dc.contributor.author | 한영실 | - |
dc.date.available | 2021-02-22T11:25:11Z | - |
dc.date.issued | 2004-12 | - |
dc.identifier.issn | 1229-8565 | - |
dc.identifier.issn | 2287-5190 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/9511 | - |
dc.description.abstract | The purpose of this study is to investigate the preservation of traditional sesame dasik when stored in different packaging material by comparing its physical and sensorial characteristics. The quality and sensory characteristics of sesame dasik that were evaluated were moisture content, water activity, number of microflora, texture profile, Hunter color different value, and sensory properties (color, chewiness, overall acceptability, etc) during the storage at 35±1℃ temperature and 73±2% relative humidity. And the packaging materials were paper boxes (coated 0.02mm thickness polyethylene film), plastic boxes, and oriented polypropylene laminated film. Traditional sesame dasik is made from sesame powder 100g, honey 25g, rice syrup 25g, and table salt 0.5g. During the storage period, the changes in water content and water activity of sesame dasik with different packaging material showed a slight decline. On the other hand, it increased in hardness, and "a" and "b" value of Hunter color difference during the storage. Texture profile analysis data change in hardness was the greatest after the third day in a paper box, and it was affected by the moisture content of dasik and the temperature and relative humidity of the air. Therefore plastic boxes or oriented polypropylene laminated film was found to be better suited than paper boxes for storing sesame dasik. | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국지역사회생활과학회 | - |
dc.title | 깨다식의 포장재에 따른 저장성 조사 | - |
dc.title.alternative | The Study on Storage Stability according to Packaging Material of Traditional Sesame Dasik | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.bibliographicCitation | 한국지역사회생활과학회지, v.15, no.4, pp 179 - 187 | - |
dc.citation.title | 한국지역사회생활과학회지 | - |
dc.citation.volume | 15 | - |
dc.citation.number | 4 | - |
dc.citation.startPage | 179 | - |
dc.citation.endPage | 187 | - |
dc.identifier.kciid | ART001161627 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kciCandi | - |
dc.subject.keywordAuthor | traditional food | - |
dc.subject.keywordAuthor | sesame | - |
dc.subject.keywordAuthor | dasik | - |
dc.subject.keywordAuthor | packaging | - |
dc.subject.keywordAuthor | storage stability | - |
dc.subject.keywordAuthor | traditional food | - |
dc.subject.keywordAuthor | sesame | - |
dc.subject.keywordAuthor | dasik | - |
dc.subject.keywordAuthor | packaging | - |
dc.subject.keywordAuthor | storage stability | - |
dc.identifier.url | https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART001161627 | - |
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