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KMID : 1145120180160040487
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Asian Journal of Beauty and Cosmetology
2018 Volume.16 No. 4 p.487 ~ p.498
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Quality Characteristics of Inner Beauty Foods (Mook) Prepared with Mixture of Mulberry Leaf and Fruit Powder
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Lee Mi-Sun
Han Jung-Soon
Kim Ae-Jung
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Abstract
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Purpose: The purpose of this study was to develop an inner beauty food (Mook) using the synergistic effect between physiologically active substances contained in mulberry leaf and fruits. 2% (w/w) of each, the mulberry leaves and fruit powders were used.
Method: The color, mechanical properties, textural characteristics, mineral content, and the physiological activity of the Mook were measured.
Results: The lightness (L*) was lowest in ML1MF1 group compared with the control group. The redness (a*) was highest in ML0MF2 and the yellowness (b*) was highest in ML2MF0 group, both compare with the control group. The textural characteristics of the Mook indicated that hardness, gumminess, and chewiness were highest in ML0MF2. The analysis of general composition of Mook showed that crude lipid was the most abundant in ML0.5MF1.5, third the most abundant in ML1MF1, the least abundant in ML2MF0. The crude protein was the most abundant in ML0MF2, second the most abundant in ML1MF1, and the least abundant in ML1.5MF0.5. Calcium, potassium, and magnesium concentrations were the highest in ML0.5MF1.5, the second highest in ML1MF1, and ML0MF2 had the lowest concentrations. As a result of analyzing the physiologically active substance in Mook, GABA, 1-deoxynojirimycin (DNJ) content was the highest in ML2MF0, MLMF1 was third and ML0MF2 had the least. The content of anthocyanin and cyanidin-3-glucoside (C3G) was the highest in ML0MF2, third highest in ML1MF1, and the least in ML2MF0.
Conclusion: ML1MF1 had the second most abundant concentrations of crude protein, calcium, potassium and magnesium and had the third most abundant concentrations of crude fat and the physiologically active substances GABA, 1-DNJ, anthocyanin, and C3G. Therefore, the synergistic effect of the physiologically active substance contained in the mulberry leaf and fruit was found to be optimal when the mulberry leaf and fruit were mixed in equal parts. This is expected to be favorable for use as various health functional foods and inner beauty foods in the future.
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KEYWORD
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Mook, Murberry leaf and fruit, GABA, 1-DNJ, C3G
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