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KMID : 1011620090250020143
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 2 p.143 ~ p.149
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The Effect of Lotus Root Powder on the Quality of Dasik
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윤숙자:Yoon Sook-Ja
노광석:Noh Kwang-Seok/정상은:Jung Sang-Eun
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Abstract
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The objective of this study was to evaluate the quality characteristics of lotus root Dasik prepared by different additions of lotus root powder (0%, 20%, 40%, 60%, 80%). As the level of lotus root powder in the formulation increased, the moisture contents of samples increased. Also, the L-, a-, and b-values of samples significantly decreased as the amount of lotus root powder increased. According to the results for mechanical characteristics, hardness, gumminess, springiness, cohesiveness, and chewiness decreased, whereas adhesiveness increased, as the amount of lotus root powder increased. The sensory evaluation results showed that the 40% lotus root sample received the highest preference scores; therefore, the 40% lotus root Dasik prepared with 60 g of flour, 40 g of lotus root powder, and 80 g of honey was chosen as the superior product.
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KEYWORD
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lotus root powder, Dasik, quality characteristics, sensory evaluation
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