As the major quality deterioration factor for black sesame Dasik during storage, texture hardening, loss of gloss and decrease of savory flavor are derived from sensory and texture analysis of fresh and two months-stored Dasik. Four kinds of corn syrup with different dextrose equivalent (DE) were applied and their effects on quality attributes of black sesame Dasik were examined to select the optimum corn syrup that could minimize the quality deterioration of black sesame Dasik during storage. Results of texture analysis and sensory evaluation of fresh and four weeks-stored Dasik at $25^{circ}C$ suggested the possibility that the application of corn syrup with DE of 60∼65 or oligosaccharide can minimize the quality deterioration of black sesame Dasik in terms of gloss, sweet flavor and texture hardening during storage.