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KMID : 0665220210340050498
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Korean Journal of Food and Nutrition
2021 Volume.34 No. 5 p.498 ~ p.505
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Quality and Sensory Characteristics of Jinmal Dasik Using Pine Needle Powder
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Kim Yoon-Ji
Park Eun-Bin
Ryu Soo-In
Lee Min-Ho
Lee Hyo-Jeong
Kang Ah-Young
Paik Jean-Kyung
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Abstract
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This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001).
Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).
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KEYWORD
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Jinmal Dasik, pine needle powder, antioxidant activity, total polyphenol, quality characteristics
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