Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract

오디 추출액 첨가비율에 따른 오디편의 품질특성에 관한 연구

  • Published : 2003.12.01
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Abstract

Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of Oddi-Pyun which was manufactured with various addition levels (0, 0.5, 1, 2, 4％) of Oddi extract according to the traditional Korean Kwaypun (a kind of jelly) methodology. Oddi-Pyun was made with various levels of Oddi extract, mungbean starch (9％) and sugar (30％). To establish the additional amount of mulberry fruit extract, sensory evaluation and physical test were carried out. From the results of sensory evaluation, the 2％ of Oddi-Pyun was judged as the best in terms of color, flavor, hardness and elasticity. According to texture characteristics (hardness, adhesiveness, springiness, gumminess and chewiness), 1.0％ and 2.0％ of Oddi-Pyun were judged as the best. The contents of Ca (69.50, 74.75, 84.25, 100.60, 183.55ppm), Mg(27.37, 29.38, 34.20, 46.73, 97.45ppm) and Fe (320.23, 572.45, 680.50, 725.95, 906.50ppb) increased with increasing Oddi extract. Therefore, the optimal added amount of extract for the manufacture of Oddi-Pyun was proposed as 2％ to the total weight. It was concluded that this Oddi-Pyun would be helpful to improve the health status of rheumatics and patients with similar diseases.

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References

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