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KMID : 0974620000180010077
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Bulletin of Dongnam Health University
2000 Volume.18 No. 1 p.77 ~ p.80
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Study on Sensory Evaluation for the Dasik with Perilla This study was carried out to investigate the proper combination of honey and malt syrup affecting shape, sweetness, texture, melting degree in mouth and flavor of Dasik made of perilla. Dasik made of 70％ malt syrup with 30％ honey showed the most good shape, texture, melting in mouth, flavor and sweetness. Dasik made of either 100％ malt syrup or 100％ honey were resulted in poor score values in all items tested here. It can be concluded that Dasik made of 70％ malt syrup and 30％ honey was the most favorable. More than 70％ honey can not holding the shape of Dasik properly.
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Cho Mi-Za
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Abstract
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This study was carried out to investigate the proper combination of honey and malt syrup affecting shape, sweetness, texture, melting degree in mouth and flavor of Dasik made of perilla. Dasik made of 70％ malt syrup with 30％ honey showed the most good shape, texture, melting in mouth, flavor and sweetness. Dasik made of either 100％ malt syrup or 100％ honey were resulted in poor score values in all items tested here. It can be concluded that Dasik made of 70％ malt syrup and 30％ honey was the most favorable. More than 70％ honey can not holding the shape of Dasik properly.
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