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KMID : 0665220050180010001
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Korean Journal of Food and Nutrition
2005 Volume.18 No. 1 p.1 ~ p.3
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Variation of Instrumental Characteristics during Storage of Sesame Dasik
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Cho Mi-Za
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Abstract
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This study was carried out to investigate the variation of instrumental characters during strorage of sesame Dasik stored at temperature controlling incubator. Chewness, gumness, adhesiveness and hardness were varied significantly by storage periods while there was no difference in springness and cohesiveness during storage periods. Chewness of 20 days stored Dasik was significantly different from that of 0 and 10 days stored. Gumness in the Dasik was increased with prolong of storage periods. Adhesiveness has tendency of decrease with storage periods. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 10, 20 and 30 days were significantly different from each other.
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KEYWORD
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sesame dasik, storage periods, insrumental characters
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