Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 2
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- Pages.188-193
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
A Study on the Quality Characteristics of Soybean Dasik by Addition of Mulberry Leaf
뽕잎 첨가량에 따른 콩 다식의 품질 특성
- Jung Eun-Jin (Dept. of Food and Nutrition, Inha University) ;
- Woo Kyung-ja (Dept. of Food and Nutrition, Inha University) ;
- Kim Ae-Jyung (Dept. of Food & Nutrition, Hyejeon College)
- Published : 2005.04.01
Abstract
As the modern medicine develops, the physique and average life span are increasing. In proportion to that, modern diseases of adult people such as cancer, obesity, arteriosclerosis, cardiac disorder become great social issues. In the meantime, as the development of a new diet brings a new attention, the study is designed to examine the availability of functional food by adding Korean traditional food, soybean Dasik, mulberry leaf. For this study, mulberry leaf was added 0, 5, 10, and