• Korean journal of food and cookery science
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• v.23 no.5
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• pp.601-608
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• 2007

In this study, the physicochemical and sensory characteristics of cream soups prepared with various levels of mulbery leaf powder were investigated. The pH, L-value, and viscosity of the cream soups decreased as the mulbery leaf powder content increased. The a-value -1.91 of the control was significantly higher than the other samples. The b-value of the sample with a mulbery leaf powder to flour ratio of 4:6 was highest at 38.59. Results of the descriptive tests showed that darkness, green aroma, bitter taste, and thickness had increased significantly, and savory flavor, greasy taste, floury taste, and softness decreased significantly as the content of mulbery leaf powder increased. A consumer acceptability test for sensory properties indicated that the mulbery leaf powder to flour ratio of 1:9 had the highest flavor and overall acceptability. Also, overall acceptability had positive correlations with savory aroma, savory flavor and softness, but had negative correlations with green aroma and thickness.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.703-709
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• 2007

The purpose of this study was to investigate the quality characteristics of sponge cake with various amounts of mulberry leaf powder in place of flour. The specific gravity of kneading was maintained at the different amounts of added mulberry leaf powder, which increased at ratios of 5, 10, 15, and 20 percent. The crumb decreased greatly when flour rather than mulberry leaf powder was used. As the amount of mulberry powder increased, red and yellow color decreased in both the crumb and crust. The volume and symmetry indices of the sponge cake slightly decreased when the amount of mulberry powder increased. However, uniformity was not significantly different between the samples. The specific volume of the cake decreased when the amount of the mulberry leaf powder increased. In addition, mulberry leaf powder increased the degrees of hardness and gumminess of cake, but did not show any differences for the cohesiveness and springiness of the cake texture. In the consumer acceptability test, the most favorable taste and odor were attained at the 10 percent level of mulberry leaf powder.