이 논문은 참깨다식을 만들었을 때 실용상 이용에 지장이 없는 저장기간이 얼마나 되는지를 알고자 실험한 것으로 얻어진 결과는 아래와 같다. 1. 탄력성과 응집력은 30일 저장기간 동안 뚜렷한 변화가 없었다. 2. 씹힘성은 10일 저장 후는 처음보다 커졌으나 저장 20일과 30일 사이에는 차이가 없었다. 3. 검성은 저장기간이 경과됨에 따라 증가하였다. 4. 부착성은 저장기간이 길수록 감소하였고, 특히 30일 저장 후에는 감소폭이 컸다. 5. 저장기간 경과에 따라 경도는 뚜렷이 증가되었다.
This study was carried out to investigate the variation of instrumental characters during strorage of sesame Dasik stored at temperature controlling incubator. Chewness, gumness, adhesiveness and hardness were varied significantly by storage periods while there was no difference in springness and cohesiveness during storage periods. Chewness of 20 days stored Dasik was significantly different from that of 0 and 10 days stored. Gumness in the Dasik was increased with prolong of storage periods. Adhesiveness has tendency of decrease with storage periods. Hardness was increased with storage periods. Each of the hardness in the Dasik stored for 0, 10, 20 and 30 days were significantly different from each other.
