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Effect of Mulberry Leaf(Morus alba Linne) Powder Addition on Quality of Yukwa (유과 제조 시 뽕잎 분말 첨가가 품질에 미치는 영향)

  • Seo, Jae-Sil
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.4
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    • pp.643-650
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    • 2015
  • The principal objective of this study was to evaluate the quality of Yukwa prepared with mulberry leaf (Morus alba Linne) powder. The moisture, crude protein, crude lipid, crude ash, dietary fiber, and rutin contents of used mulberry leaf powder were 6.65%, 19.50%, 3.26%, 18.24, 38.91 and 0.54%, respectively. The tested concentrations of mulberry leaf powder were 0, 3, 5, and 7%. The Yukwa were stored at $45^{\circ}C$ for 40 days. Yukwa dough prepared with mulberry leaf powder had a lower pH compared to the control group. As more mulberry leaf powder was added, the spread ratio, moisture content, and volume increased. As more mulberry leaf powder was added, L-value decreased while a and b values increased with increasing mulberry leaf powder content. The hardness of Yukwa made with 7% mulberry leaf powder was the highest among the samples. In the sensory tests, Yukwa with 5% mulberry leaf powder received the highest scores. The acid value and peroxide values were lower in Yukwa prepared with mulberry leaf powder than control. Yukwa prepared with mulberry leaf powder strongly inhibited oxidation of lipids. The thiobarbituric values were lower in Yukwa prepared with 5% mulberry leaf powder than in Yukwa prepared with 3% and 7% mulberry leaf powders and control Yukwa. These results suggest that mulberry leaf powder can be applied to Yukwa to achieve high quality and functionality.

Quality Characteristics of Sauce for Meat prepared with Mulberry Leaf Powder and Mulberry Fruit Powder (뽕잎과 오디분말을 이용한 육류용 소스 제조 및 품질평가)

  • Kim, Ae-Jung;Lee, Jung-Ae;Kim, Min-Ju;Kang, Mi-Sook;Kim, Hyun-Bok;Lim, Jung-Dae
    • The Korean Journal of Food And Nutrition
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    • v.29 no.4
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    • pp.513-520
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    • 2016
  • Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-${\alpha}$ production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

Studies on Rheological Properties of Weak Flour Containing Mulberry Powder (오디가루를 첨가한 소맥분의 유변학적 특성)

  • Park, Hayag-Mi;Kang, Kun-Og;Lee, Hyun-Joo
    • The Korean Journal of Community Living Science
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    • v.23 no.1
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    • pp.51-59
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    • 2012
  • This study was conducted to investigate the rheological properties of mulberry powder on the weak flour using color, Rapid Visco Amalyzer(RVA), farinogram, alveogram. The lightness(L value) and yellowness(b value) decreased and the redness(a value) increased with increment of mulberry powder content. On the RVA data, the weak flour with 1% of mulberry powder showed the highest initial pasting temperature and peak viscosity, while the addition of mulberry powder reduced final viscosity. On the farinogram data, the consistency of the flour containing mulberry powder was decreased with increments of mulberry powder. This meant that mulberry powder could weaken the batter. Water absorption of the samples with mulberry powder was decreased more than the control. The development time of flour with mulberry powder was also decreased more than control, but the differences were not significant. The stability of the flour with adding mulberry powder was decreased. The Pmax value of the flour was decreased significantly by adding mulberry powder. Extensibility and swelling index were both increased, but there were no significant differences.

Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder (뽕잎 분말을 첨가한 만두피의 품질 특성)

  • Park, In-Duck
    • Journal of the Korean Society of Food Culture
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    • v.34 no.1
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    • pp.61-67
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    • 2019
  • This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

Physical and Sensory Properties of Chiffon Cake Prepared with Mulberry Powder (오디 분말을 첨가한 Chiffon Cake의 물리적.관능적 특성)

  • Lee, Young-Ju;Sim, Chang-Hwan;Chun, Soon-Sil
    • The Korean Journal of Food And Nutrition
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    • v.22 no.4
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    • pp.508-516
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    • 2009
  • Chiffon cakes with 2, 4, 6, 8, or 10% of mulberry powder were made. Specific gravity and batter stability of chiffon cake batter were measured. And moisture content, color, height, weight, texture of chiffon cakes were measured. Consumers also evaluated the chiffon cakes for their liking. Specific gravity of control batter was 0.5 and there were no significant differences between control and chiffon cakes with 2, 4, 6, and 8% of the mulberry powder. The sample with 10% mulberry powder had specific gravity of 0.64 and it was significantly higher compared to the control. Stability of the batters were measured using Turbiscan and the control was the least stable whereas the batter with 2% mulberry powder was the most stable. The moisture content and weight of the cake did not differ between the control chiffon cake and cakes with mulberry powder. The height of the cake was the highest for the control cake at 7.56cm, but the differences between control, and samples with 2, 4, 6, and 8% mulberry powder were not significant. The sample with 10% mulberry powder had lower height of 6.55cm. 'L', 'a', and 'b' values of crust decreased significantly with increased content of mulberry powder. Crumb color('L' and 'b' values) decreased as mulberry powder content increased, while the 'a' value increased. Hardness significantly decreased as mulberry content increased. However, fracturability and springiness did not differ between control and sample cakes. Resilience of the control and sample cakes prepared with 2% mulberry powder were lowest, and resilience increased significantly as the amount of mulberry powder increased beyond 4%. Control cake was preferred overall by consumers, while the color, softness, and flavor of mulberry powder prepared cakes(particularly 2% powder) were specifically preferred. Mulberry flavor and astringency increased as the amount of mulberry powder increased, while sweetness did not change. The intensity of the egg flavor significantly decreased as the amount of mulberry powder increased. Intensity ratings of off-flavor did not differ among control and sample cakes. We recommend the addition of 2~6% mulberry powder to the recipe for chiffon cake.

Quality Characteristics of Yellow Layer Cake with Mulberry Powder during Storage (오디분말을 첨가한 옐로우 레이어 케이크의 저장 중 품질 특성)

  • Park, Hyang-Mi;Hwang, Seong-Yun;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.6
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    • pp.830-837
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    • 2011
  • This study was carried out to investigate the quality characteristics of yellow layer cake mulberry powder. After making yellow layer cake with mulberry powder, water activity, crumb texture, crumb color, and sensory tests were investigated. After 1 day of storage, Aw of control with weak flour did not show any significant difference, whereas those with 1, 3. 5% mulberry powder showed a significant decrease in Aw. During storage, the Aw values of yellow layer cakes containing mulberry powder were consistent. Hardness, springiness, cohesiveness, and gumminess of the yellow layer cakes containing mulberry powder all decreased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of mulberry powder was associated with a lower L value, but higher a value. b values were lower in the 1% and 3% mulberry powders, but 5% showed a slightly higher b value. An increase in storage time was associated with decreased L and b values and increased a value. The micrographs of yellow layer cakes with mulberry powder showed a slightly coarser porosity than that of controls. The results of the sensory test showed that the over-all acceptability of 1% mulberry powder cake was the best.

Quality Characteristics of Jeolpyon with Added Mulberry Fruit Powder (오디가루를 첨가한 절편의 품질특성)

  • Kang, Yang-Sun;Cho, Tae-Ock;Hong, Jin-Sook
    • Korean journal of food and cookery science
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    • v.25 no.4
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    • pp.513-519
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    • 2009
  • The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.

Sensory Evaluations of the Muffins with Mulberry Leaf Powder and Their Chemical Characteristics (뽕잎머핀에 대한 관능평가 및 이화학적 특성)

  • Ahn Chang-Soon;Yuh Chung-Suk
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.6
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    • pp.576-581
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    • 2004
  • This study was carried out to evaluate the sensory evaluation of the muffins with mulberry leaf powder as well as their chemical characteristics. The muffins were prepared by adding 0%, 1 %, 2% and 3% mulberry leaf powder to the recipe. As a result of the sensory evaluations, the color, flavor and texture of the muffins of 2% mulberry leaf powder were found to be much better than those of the other groups. In the chemical composition analysis, increasing the mulberry leaf powder led to a significant increase in the content of crude protein, moisture and crude ash, while crude fat was significantly decreased. As the ratio of mulberry leaf powder increased, Ca, Mg, Fe and Zn in the muffins increased proportionally (p<0.05). The lightness value, the redness value and the yellowness value decreased with the increase of mulberry leaves powder content. In a texture analyser test, hardness and cohesiveness decreased as the ratio of mulberry leaf powder increased. The adhesiveness of the muffins with 2% mulberry leaf powder was the strongest of all.

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Quality Characteristics of fish Meat Paste Containing Mulberry Leaf Powder (뽕잎 분말 함유 어묵의 품질 특성)

  • Shin Young-Ja;Park Geum-Soon
    • Journal of the East Asian Society of Dietary Life
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    • v.15 no.6
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    • pp.738-745
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    • 2005
  • This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with $0.3\%$ mulberry leaf powder, The It a and b values of the fish meat paste were decreased as increasing the concentration of mulberry leaf powder in Hunter color value(p<0.001). Good flexibility was shown not only in the control but also in the one with FPM in folding test. In texturometer test, the hardness was increasing, but the cohesiveness, springiness, gumminess, and brittleness were decreasing in according to increasing the concentration of mulberry leaf powder. In sensory evaluation, color and oily taste were getting higher as increasing the concentration of mulberry leaf powder. The fish meat paste added with $0.5\%$ mulberry leaf powder showed the highest acceptance scores in flavor, texture and overall quality. The result suggest that mulberry leaf powder can be applied to fish meat paste for both quality and functionality.

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A Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder (냉동오디의 이화학적 특성과 건조조건을 달리한 오디 분말을 첨가한 베이글의 품질과 관능적 특성에 관한 연구)

  • Lee, Min-Ae;Byun, Gwang-In
    • Culinary science and hospitality research
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    • v.19 no.2
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    • pp.40-51
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    • 2013
  • In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

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