우엉을 첨가한 찹쌀 다식의 품질 특성

• Published in: 東아시아食生活學會誌 Vol. 26; no. 1; pp. 73 - 79
• Main Authors: 남상명(Sang-Myeung Nam), 이인숙(In-Sook Lee), 신미혜(Mee-Hye Shin)
• Format: Journal Article
• Language: Korean
• Published: 동아시아식생활학회 2016
• Subjects: 생활과학; DPPH free radical scavenging activity; Burdock; glutinous rice dasik; sensory evaluation
• ISSN: 1225-6781; 2288-8802
• DOI: 10.17495/easdl.2016.2.26.1.73

This study investigated the quality characteristics of burdock glutinous rice dasik prepared with different contents of freezedried burdock powder (0, 3, 6, 9 and 12%) and roasted glutinous rice. The moisture contents of burdock glutinous rice dasik significantly increased as the amount of burdock powder increased(p<0.001). The L-value, a-value and b-value of burdock glutinous rice dasik were lower than those of the control group. The sugar content of glutinous rice dasik added with 6% or more burdock powder was higher than that of the control group. The hardness and adhesiveness significantly increased as the amount of burdock powder increased. The DPPH free radical scavenging activities of burdock glutinous rice dasik added with 9% and 12% burdock powder was higher than that of the control group. In the sensory evaluation, the burdock glutinous rice dasik added with 6% burdock powder was highly preferred, and was thus as the optimal mixing ratio for texture and sensory characteristics.