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KMID : 1011620070230050601
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 5 p.601 ~ p.608
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The Quality Characteristics of Cream Soup Prepared with Mulberry Leaf Powder
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박소희:Park So-Hee
이종호:Lee Jong-Ho
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Abstract
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In this study, the physicochemical and sensory characteristics of cream soups prepared with various levels of mulberry leaf powder were investigated. The pH，L-value, and viscosity of the cream soups decreased as the mulberry 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 mulberry 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 mulberry leaf powder increased. A consumer acceptability test for sensory properties indicated that the mulberry 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.
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KEYWORD
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mulberry leaf powder, cream soup, sensory characteristics
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