Looking at the dietary patterns of women in their 20s and 30s as well as postmenopausal women, the intake of most nutrients was lower than the recommended levels. Shrimp is a low-calorie, high-protein food, and contains abundant minerals, and it is expected to help prevent osteoporosis. In this study, jinmal dasik was prepared by varying the shrimp content at 0, 1, 5, and 7%, and the quality characteristics were measured. Hardness, adhesion, chewiness, and cohesiveness of physical properties increased significantly as the amount added increased (p<0.001). The springiness decreased significantly as the amount of addition increased in the addition group (p<0.001). In the calcium, there was a significant increase as the amount added increased (p<0.001). In the potassium, there was a significant increase as the amount added increased (p=0.049). This study intends to highlight the benefits and possible uses of shrimp.

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).