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KMID : 0974619980160020067
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Bulletin of Dongnam Health University
1998 Volume.16 No. 2 p.67 ~ p.75
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Study on Sensory Evaluation for the Dasik With Black
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Abstract
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This study was carried out to investigate the proper combination of honey and corn syrup affecting shape, sweetness, texture, melting degree in mouth and flavor of Dasik made of black sesame. Honey with corn , syrup addition was better than the either use of 100% honey or 100% corn syrup in shape, sweetness and texture. Melting degree in mouth and flavor were more attractive in the Dasik made of honey addition while they were less attractive in the Dasik made of 100% corn syrup. It can be concluded that Dasik made of 65% honey and 35% corn syrup was the most favorable.
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KEYWORD
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