A Study on Characteristics & Utilization amng Fruit Dasiks

Abstract

The purpose of this study was to compare the taste (sensory evaluation) and usability of Dasik, a patterned pressed cake, prepared using special fruits produced in Gwangju and Jeonnam. Dasiks were prepared by establishing the recipe and manufacturing process used by . In the Dasik sensory evaluation in which producers and consumers participate, the highest preference was recorded for Yujadanja (citron), and was followed by sagwajeonggwa (apple), gotgamdanji (dried persimmon), and bijagangjeong (nutmet nut). Dasik appearance was excellent in yujadanja and sagwajeonggwa, and taste was excellent in sagwajeonggwa and gotgamdanji, Yujadanja, chestnutjeonggwa. In the utilization of Dasik, yujadanji was preferred for feasts, bamjeonggwa (chestnut) for birthday parties, daechooran (jujube) for year-end parties, and bijagangjeong for tea drinking. The most preferred Dasiks were yujadanji, gotgamdanji, and sagwajeonggwa excellent in color, odor, and texture, respectively. Increasing Dasik consumption requires active efforts to develop Dasik with superior properties.