• 한국식품조리과학회지
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• 제18권6호
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• pp.632-636
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• 2002

뽕잎분말이 국수의 제면과 조리특성에 미치는 영향을 조사하기 위해서 뽕잎분말의 첨가량을 달리한 국수를 제조한 후에 색깔, 조직, 조리특성, 관능검사를 실시한 곁과는 아래와 같다. 1. 뽕잎국수의 색깔은 뽕잎분말의 첨가량이 많을수록 어둡고 진한 녹색을 띠었으며, 이로 인해서 밝기를 나타내는 L값은 감소하였고. 녹색을 나타내는-a 값은 증가하였다. 황색을 나타내는 b값은 모든 뽕잎국수가 대조구보다는 높았으나, 2% 첨가국수에서 가장 높았고 뽕잎분말의 첨가량이 증가할수록 감소하였다. 2. 뽕잎분말의 함량이 높은 국수일수록 조리한 면의 중량과 부피가 높게 나타났으며, 조리액의 탁도나 조리손실도 증가하는 것으로 나타났다. 3. 뽕잎분말을 첨가한 국수는 대조구와 비교해서 견고성에는 별 차이가 없었으나, 응집성과 탄력성은 떨어지고 부착성은 증가하는 것으로 나타났다. 4. 관능검사 결과, 뽕잎분말을 4%와 6% 첨가한 국수는 대조구와 비교해서 색상, 조직, 맛, 향에서 비슷한 기호도를 나타내었으나, 8%와 10%는 모든 면에서 낮은 점수를 얻었다.

• 한국식품조리과학회지
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• 제22권1호
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• pp.56-61
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• 2006

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.

• Preventive Nutrition and Food Science
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• 제9권4호
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• pp.346-351
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• 2004

This study was carried out to examine the antioxidant effects of a mixture of mulberry leaves and silkworm powder in plasma and liver of streptozotocin-induced diabetic rats. Sprague-Dawley male rats weighing 100$\pm$10 g were used and their diets were supplemented with $0.4\%$ (4 g/kg) of the mixtures. Experimental groups were diabetic rats without supplements (DM group) or with a combination of the supplements: $100\%$ mulberry leaves (M group), $25\%$ silkworm powder mixed with mulberry leaves (25SM group), $50\%$ silkworm powder mixed with mulberry leaves (50SM group), $75\%$ silkworm powder mixed with mulberry leaves (75SM group) or $100\%$ silkworm powder (100S group). The rats were fed experimental diets and water ad libitum. All animals were injected with streptozotocin at the $3^{rd}$ week for inducing diabetes and were sacrificed on $9^{th}$ day thereafter. Hepatic xanthine oxidase (XOD) activity significantly decreased in the mixture supplemented groups compared to the DM group. Hepatic superoxide dismutase (SOD) activity was not significantly different among any of the experimental groups, but glutathione peroxidase (GSH-px) activity increased in the mixture supplemented groups compared to the DM group. In particular, it was the highest in the 50SM group. The hepatic TBARS values were lower in all the mixture supplemented groups than in the DM group, and it was as lowest when ratio of mulberry leaves to silkworm powder was highest. Hepatic lipofuscin contents were similar with the TBARS value. In conclusion, the mixtures containing silkworm powder reduced oxidative damage by strengtbening the antioxidative system and suppressing oxidative stress in the STZ-induced diabetic rat. The 1:1 blend of silkworm powder and mulberry leaves was the most effective combination for antioxidant activity.

• 한국잠사곤충학회지
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• 제41권3호
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• pp.129-134
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• 1999

The purpose of this study is to investigate the effects of the ice-cream containing mulberry leaves on glucose levels in blood and on sensory characteristics. Mulberry leaves were treated with sodium hydrogencarbonate (NaHCO3) to remove the fresh green note out of dried mulberry powder with ball mill. The recovery rate of dried mulberry leaf powder was 28.9% from fresh mulberry leaves. The points of ice-cream with (treatment 2 : milk-fatty 23%) and without (treatment 7 : coconut butter 9.5%) milk-fatty in the sensory characteristics were 8.31 and 8.47, respectively, of 9.00 as a full point. The range of age of volunteers taken part in the glucose level test were 21∼25 years old. The glucose levels in blood were measured before and after taking up ice-cream. In case of ice-cream with vanilla, the glucose levels increased 27.8%, while those in the up take of ice-cream with mulberry powder decreased 1.6%. In conclusion, the present study has demonstrated that ice-cream containing mulberry leaf powder has an effect to decrease blood glucose levels after the application.

• Journal of Nutrition and Health
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• 제39권2호
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• pp.91-99
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• 2006

This study was conducted to investigate the effects of mulberry fruit, mulberry leaves and silkworm powder with different mixing ratios on hepatic antioxidative system and lipid metabolism in streptozotocin-induced diabetic rats. Sprague-Dawley male rats weighing $100{\pm}10g$ were induced diabetic by 50 mg/kg bw streptozotocin and randomly assigned to following experimental groups; normal diet group (DM), 0.3% and 0.6% mulberry fruit diet groups (F and 2F), 0.3% mulberry leaves diet group (M), 0.3% silkworm powder diet group (S), 0.15% mulberry fruit+0.15% mulberry leaves diet group (FM), 0.15% mulberry fruit+0.15% silkworm powder diet group (FS), 0.1 % mulberry fruit+0.1 % mulberry leaves+0.1% silkworm powder diet group (FMS). The experimental diets were fed for 4 weeks. Hepatic SOD activity was not changed significantly by any of single or combined supplementations of mulberry fruit, leaves and silkworm powder but GSH-px and catalase activities were increased by the groups supplemented with two or three of the test ingredients (FM, FS, FMS) as compared with the DM group. Hepatic TBARS value was not reduced significantly by any of the supplementations but lipofuscin contents were significantly reduced in the FM, FS and FMS groups as compared with the DM group. Hepatic mitochondria and microsomal carbonyl values were reduced by the single and combined supplementations of the test ingredients. Hepatic HMG-CoA reductase activities were increased in the all supplementation groups as compared with the DM group. Hepatic total lipid and triglyceride contents were increased but cholesterol contents reduced in the supplemented groups. The effects on the enzyme activities, peroxide or its products and lipid contents were most remarkable in the FMS group. In conclusion, mulberry fruit, mulberry leaves and silkworm powder have the favorable effects on antioxidative system and lipid metabolism in the diabetic liver and the mulberry fruit, leaves and silkworm powder with equal ratio exert the synergistic effect expectedly to prevent diabetic complications.

• 한국식품영양학회지
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• 제27권6호
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• pp.1132-1140
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• 2014

This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

• Journal of Nutrition and Health
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• 제38권5호
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• pp.380-385
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• 2005

This study was designed to investigate the effects of mulberry leaf powder supplementation on lead (Pb) status and mineral (Ca, Fe, Cu and Zn) content in Pb-administered rats for 4 weeks. Thirty two male rats were divided into 4 groups: a control, Pb, Pb5M (500 ppm $Pb + 5\%$ mulberry leaf powder), and Pb10M (500 ppm $Pb + 10\%$ mulberry leaf powder). There were no significant differences in food intake and initial body weight among groups. Mulberry leaf powder treatments showed significant decreases in food efficiency ratio and body weight gain. But FER of $Pb5M\%$ and Pb10M were significantly increases than that of Pb group. The levels of serum aspartate transaminase (AST) and creatinine were decreased by mulberry leaf powder treatment. Minerals content of liver and kidney were significantly decreased in the Pb groups than that of control group. Whereas, fecal minerals content were significantly increased in the Pb5M and Pb10M than those of control group. Pb content of serum, liver and kidney was significantly increased in the Pb group than those of control group. However, by mulberry leaf powder administration (Pb5M and Pb10M), Pb level of serum, liver and kidney were lowered than that of Pb group. And fecal Pb excretion was significantly increased in the Pb5M and Pb10M than that of Pb group. These results showed mulberry leaves were effective for lowing Pb accumulation in serum, organs, which may have potential to prevent Pb toxicity.

• 한국생활과학회지
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• 제24권5호
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• pp.713-723
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• 2015

This study was performed to investigate the physicochemical activities such as mineral contents, antioxidantant activities, ${\partial}$-glucosidase activity, and angiotensin I-converting enzyme(ACE) inhibitory effect of Dangmyon (starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratio (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3), and 2.0% (MD4), and then mineral contents, total polyphenol contents, antioxidant, antidiabetic, and antihypertensive activities of the Dangmyon were measured. The mineral contents were significantly increased by the addition of mulberry leaves powder (p<0.001). The total polyphenol contents and antioxidant activities of Dangmyon were significantly increased by the addition of mulberry leaves powder (p<0.05). In terms of antidiabetic and antihypertensive activities showed MD1~MD4 samples higher contents of ACE and ${\alpha}$-glucosidase compared to control (p<0.05). Our findings suggest that addition of mulberry leaves powder to Dangmyon may improve the effects of anti-oxidation, anti-DM, and anti-hypertension and provide health benefits of consumers.

• 동아시아식생활학회지
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• 제12권3호
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• pp.235-240
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• 2002

In this study, rice candy was produced with mulberry leaf and its effect on the lowering blood glucose level was assessed. The results were as follows: The recovery rate of mulberry leaf powder was 32.7%. The contents of crude protein, lipid, ash and crude fiber of mulberry leaf were 19.54%, 4.82%, 12.80%, and 11.27%, respectively. The sensory evaluation revealed that the rice candy added with 1% mulberry leaf powder showed slightly hi인or palatability score than that of 2%, but we decided that 2% addition of mulberry leaf powder would be preferred over 1% if considering both the physiological function and the sensory acceptability. The blood glucose level after ingesting the rice candy with mulberry leaf lowered by 31%, more than that of control.

• 한국식품조리과학회지
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• 제10권4호
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• pp.346-350
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• 1994

This investigation was undertaken for the purpose of studying the effect of the addition of the powder(0, 1, 2, 3%)from fruit of paper mulberry(Broussonetia Kazinoki SieboId) on the hardness, cohesiveness, elasticity, gumminess, chewiness, cooking loss and sensory characteristics of cooked ground beef with or without soysauce. The results obtained were summerized as follows; Hardness, gumminess, chewiness, and cooking loss were decreased by increasing the percent of adding the powder from the fruit of paper mulberry. As a result of sensory evaluation for cooked ground beef, sample with powder from the fruit of paper mulberry showed the higher scores in most of the characteristics. And cooked ground beef added the powder from the fruit of paper mulberry with soysauce showed the higher decreasing rate of hardness than those of without soysauce.