아가리쿠스 버섯 가루를 첨가한 진말 다식의 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 22; no. 3; pp. 371 - 377
• Main Authors: 최영심(Young-Sim Choi), 김영태(Young-Tae Kim), 모은경(Eun-Kyoung Mo)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2012
• Subjects: 생활과학; quality characteristics; Dasiks; overall acceptability; Agaricus blasei Murill
• ISSN: 1225-6781; 2288-8802

This study was to investigate the effect of wheat flour dasiks added by Agaricus blasei Murill powder. The moisture content of wheat flour dasiks added by Agaricus blasei Murill powder was significantly different The L color value decreased with the addition of Agaricus blasei Murill powder, while the a-value and b-value increased with the addition of Agaricus blasei Murill powder. Hardness, adhesiveness, gumminess, and chewiness differed significantly with added Agaricus blasei Murill powder, whereas springiness and cohesiveness were not significantly different (p<0.05). The sensory quality characteristics of color, taste, flavor, and overall acceptability were the highest in wheat flour dasiks with 6% added Agaricus blasei Murill powder. In conclusion, the optimal added Agaricus blasei Murill powder for the manufacture of wheat flour dasik was 6%.