Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Study on Preparation and Quality of Jelly using Mulberry Leaf Powder

뽕잎을 이용한 젤리제조 및 품질특성에 관한 연구

  • Kim Ae-Jung (Department of Food and Nutrition, Hyejeon College) ;
  • Yuh Chung-Suk (Department of Food and Nutrition, Hyejeon College) ;
  • Bang In-Soo (Department of Food Science and Technology, Kongju National University) ;
  • Woo Kyung-Ja (Department of Food and Nutrition, Inha University)
  • Published : 2006.02.01
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Abstract

This study investigated the quality characteristics of jelly using sericultural products which were manufactured with various addition levels(0.5, 1, 1.5, 2%) of mulberry leaf powder. To establish the additional amount of mulberry leaf powder, physicochemical, sensory, and texture results were analyzed. The moisture and crude protein content of Pongnipjelly were higher than that of the control(p<0.05). The mineral content was increased with increasing addition levels of mulberry leaf powder. The color of Pongnipjelly darkened with increasing addition levels of mulberry leaf powder. As for the texture analyser, the hardness, gumminess, and chewiness increased with increasing addition of mulberry leaf powder(p<0.05), whereas the springiness decreased. Therefore, the optimal added amount of powder for the manufacture of Pongnipjelly was determined to be 1.5% of the total weight.

Keywords

References

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