|
KMID : 1011620090250010025
|
|
Korean Journal of Food and Cookey Science
2009 Volume.25 No. 1 p.25 ~ p.30
|
|
|
The Effect of Lotus Leaf Powder on the Quality of Dasik
|
|
윤숙자:Yoon Sook-Ja
노광석:Noh Kwang-Seok
|
|
|
Abstract
|
|
|
|
The objective of this study was to evaluate the quality characteristics of lotus leaf Dasik prepared by additions of lotus leaf powder at differing levels (0%, 3%, 6%, 9%, 12%). The proximate composition of the lotus leaf powder was 6.00% moisture, 19.56% crude protein, 0.78% crude fat, 64.7% carbohydrate, and 8.93% crude ash. As the lotus leaf powder level increased, the moisture content of the lotus leaf Dasik increased however, the L, a, and b values of the lotus leaf Dasik significantly decreased. According to the mechanical evaluation results, hardness increased as the level of lotus leaf powder increased, adhesiveness and springiness were not significantly different among the groups, and cohesiveness was evaluated as higher in the control group as compared to the lotus leaf groups. In the sensory evaluations, the 6% lotus leaf Dasik prepared with 188 g of flour, 12 g of lotus leaf powder, and 200 g of honey showed the highest preference scores and was therefore chosen as the optimal product.
|
|
|
KEYWORD
|
|
|
lotus leaf powder, Dasik, quality characteristics, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|