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KMID : 1041219960380010001
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Journal of Sericultural and Entomological Science
1996 Volume.38 No. 1 p.1 ~ p.6
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Effects of Mulberry Leaf on Physical Properties and Chemical Contents of Mulberry Leaf Noodle
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Abstract
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The physical properties of mulberry leaf noodle were compared with 3 level of rates(5, 10, and 20%) of mulberry leaf powder to wheat flour and 6 times of leaf picking seasons. The contents of rutin, r.aminobutyric acid (GABA) and inorganic compounds in mulberry leaf were analyzed with seasons and pretreatment of mulberry leaf. Dry matter content of mulberry leaf powder was about 20%. The leaf powder passed through 100 mesh sieve was 6% from fresh leaf weight. Through the taste test, 10% of mulberry powder rate to four was the best. Rutin content decreased with season, 319 mg/100g DW on May 13, but 111 mg/100g DW on May 26 and 43 mg/100g DW on June 9. Rutin in dry leaf lost 37% by steaming and 83% by in boiling water. GABA content on leaf decreased with season, 27.7 mg/100g FW on May 13 and about 60% of on June 9.
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