|
KMID : 1011620060220010056
|
|
Korean Journal of Food and Cookey Science
2006 Volume.22 No. 1 p.56 ~ p.61
|
|
|
Study on Preparation and Quality of Jelly using Mulberry leaf Powder
|
|
Kim Ae-Jung
Yuh Chung-Suk
Bang In-Soo
Woo Koung-Ja
|
|
|
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.
|
|
|
KEYWORD
|
|
|
Mulberry leaf powder, jelly, physicochemical, sensory evaluation, texlure analyser
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|