The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지

Nutritional Assessement of LOHAS Drink with Organic Products

친환경 유기 농산물로 제조한 LOHAS 음료의 영양 평가

  • Kim, Ae-Jung (Dept. of Food and Nutrition, Hyejon College) ;
  • Kim, Mi-Won (Dept. of Food and Nutrition, Daejon University)
  • Published : 2007.12.31
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Abstract

LOHAS(Lifestyles Of Health And Sustainability) drinks were prepared by the addition of mulberry leaf powder(MLP) at various levels(0%, 5%, 10% and 20%). Their characteristics of the drinks were examined according to antioxidant activity and sensory evaluation. In the sensory evaluation, there was no significant difference between the control group(0% MLP group) and 5% MLP group for overall quality. For the proximate compositions of the LOHAS drinks, moisture, crude ash, crude protein and crude fat were all increased as the ratio of MLP increased. For the mineral contents, the amounts of calcium and magnesium were increased, but sodium, according to adding levels of MLP.

Keywords

References

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