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KMID : 0380620170490060699
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Korean Journal of Food Science and Technology
2017 Volume.49 No. 6 p.699 ~ p.709
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Quality characteristics of functional Nokdujuk prepared with optimum mixing ratio of mulberry leaf and fruit powder by response surface method
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Kim Min-Ju
Kim Ae-Jung
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Abstract
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This study was performed to develop and evaluate functional prepared with optimum mixing of mulberry leaf and fruit powder using response surface method (RSM). In order to develop the optimized functional Nokdujuk using RSM, mulberry leaf powder (MLP:X1) and mulberry fruit powder (MLF:X2) were set as independent variables, and pH (Y1), sweetness (Y2), viscosity (Y3), L (Y4), a (Y5), b (Y6), color (Y7), flavor (Y8), taste (Y9), overall quality (Y10), TPC (Y11), and DPPH radical scavenging ability (IC50)(Y12) were set as dependent variables. The optimum mixing ratio of MLP and MLF was determined to be 3.88 g of MLP and 6 g of MLF. The values of color, flavor, taste, overall quality, TPC, and DPPH radical scavenging ability (IC50) of optimized Nokdujuk were 5.20, 5.85, 6.00, 6.22, 330.99 mg TAE/g and 650.10 g/mL, respectively. In conclusion, this study has led to the development of an improved version of Nokdujuk that has antioxidative properties and good sensory evaluation and, will likely serve as a functional meal replacement for the busy modern world.
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KEYWORD
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Nokdujuk, mulberry leaf powder, mulberry fruit powder, RSM
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