진공건조 초석잠 분말을 첨가한 콩다식의 이화학적 특성 및 기호도

Abstract

This study was conducted to investigate the physicochemical properties and acceptability of soybean Dasik prepared with different content of vaccum dried Chinese artichoke powder (0, 2, 4, 6, 8%). Approximate compositional of vaccum dried Chinese artichoke powder consisted 5.73% of moisture, 10.67% of crude protein, 0.67% of crude fat, 6.65% of crude ash, and 76.27% of crude carbohydrate. The color values of vaccum dried Chinese artichoke powder was L-66.52, a-5.88, b-17.59. The total polyphenol contents and DPPH radical scavenging were 37.45 mg GAE/g, 41.54%, respectively. As the amount of Chinese artichoke powder added increased, the moisture and sugar contents significantly increased. The chromaticity measurement result showed that the a value and b value significantly increased as the addition of Chinese artichoke powder increased, the L value significantly decreased. In the texture analysis measurement, the hardness, gumminess, springness, chewiness, and cohesiveness significantly increased as increase in the amount added, the cohesiveness significantly decreased. The DPPH radical-scavenging activites and total polyphenol contents of soybean Dasik significantly increased with as the mount of Chinese artichoke powder increased. Acceptance resulted that the appearance, taste, texture and overall acceptance of chestnut Dasik added with 4% Chinese artichoke powder showed the highest among all samples. Therefore, it is considered to be the most suitable ratio when manufacturing of soybean Dasik added with 4% vaccum dried Chinese artichoke powder.