Quality Characteristics of Dasik with Different Additions Sweet Pumpkin Powder
Year: 2025
Type: article
Abstract: In this study, sweet pumpkin powder 0, 5, 10, 15, 20% was added to make dasik, and dasik moisture, ash, pH, Brix, content, color and antioxidant, mechanical quality characteristics, and sensory characteristics were measured, and the optimum conditions for the manufacture of dasik were presented at an optimal ratio.,The moisture content was significantly increased as the amount of pumpkin powder was increased, and the ash and pH were significantly decreased as the amount of pumpkin powder was in- creased, and the sugar content was increased as the amount of pumpkin powder was increased.,As the amount of Dasik increased, brightness (L) decreased, redness (a) and yellowness (b) significantly increased, and total polyphenol content and DPPH radical scavenging activity significantly increased as the amount of pumpkin added increased.,In addition, hardness, hardness, elasticity, cohesiveness and cohesiveness decreased as the sweet pumpkin powder added to Dasik increased.,The color and flavor of sweet pumpkin powder Dasik showed higher results as the amount of addition increased, and in the evaluation of texture, taste, and overall preference, the sweet pumpkin powder SRH 15% added group showed good preference in terms of preference.,As a result of this study, dasik made by adding pumpkin powder was judged to be excellent in sensory preference, and it is judged that it can be developed
Author: Se-Hee Lee
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4415948705
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