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KMID : 1134820170460091081
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 9 p.1081 ~ p.1090
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Processing of Functional Porridge with Optimal Mixture Ratio of Mulberry Leaf Powder and Mulberry Fruit Powder
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Kim You-Jin
Kim Min-Ju
Kim Hyun-Bok
Lim Jung-Dae
Kim Ae-Jung
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Abstract
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The purpose of this study was to develop a functional porridge prepared with mulberry leaf and mulberry fruit powder, which can ameliorate hypertension. The experiment was designed according to the central composite design. For optimization of the mixture ratio of mulberry leaf powder (MLP) and mulberry fruit powder (MFP), the independent variables were defined as MLP (X1) and MFP (X2) and the dependent variables were defined as K (Y1), Na (Y2), γ-aminobutyric acid (GABA) (Y3), cyanidin-3-glycoside (C3G) (Y4), rutin (Y5), and flavonoid (Y6). The optimal MLP to MFP mixture ratio according to the response surface method were 5.41 g of MLP and 2.65 g of MFP. The amounts of K, Na, GABA, C3G, rutin, and flavonoid in the optimal MLP and MFP mixture were 1,844.22 mg/100 g, 52.74 mg/100 g, 139.98 mg/100 g, 1,134.89 mg/100 g, 101.56 mg/100 g, and 201.28 mg/100 g, respectively. The amounts of Ca, K, Mg, and Na in the functional porridge at this optimal point were 27.66 mg/100 g, 131.32 mg/100 g, 19.57 mg/100 g, and 3.59 mg/100 g, respectively. Overall, this functional porridge can help reduce hypertension.
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KEYWORD
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mulberry leaf powder, mulberry fruit powder, functional porridge, RSM
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