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KMID : 0665420110260050501
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Korean Journal of Food Culture
2011 Volume.26 No. 5 p.501 ~ p.505
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Qualities of Soybean Dasik with Added Saltwort (Salicornia herbacea L.) Powder
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Kim Myung-Hee
Hong Geum-Ju
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Abstract
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Soybean powder is a readily-available food ingredient. Furthermore, saltwort powder is an herb with various
physiological effects. Therefore, in this study we examined the physiochemical characteristics of soybean dasik prepared with 0, 4, 8, and 12% saltwort powder. We measured Hunter’s color values, mechanical characteristics, and sensory qualities. The result of each analysis is as follows. There were not significant differences between the moisture content of the control group and the groups with saltwort powder. The ash content increased while the fat and protein content decreased as the ratio of saltwort powder increased (p<0.001). In the analysis of color differences, the L, a, and b values decreased as the ratio of saltwort powder increased (p<0.001). The hardness (p<0.001) of the groups increased as the ratio of saltwort powder increased, but adhesiveness decreased. Sensory evaluation data showed that softness, hardness, and chewiness decreased while color increased as the ratio of saltwort powder increased. Finally, aroma, sweet taste, nutty taste, and overall acceptability was shown to be best for the 4% addition group.
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KEYWORD
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Dasik, Salicornia Herbacea L. quality properties
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