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Mineral contents and Properties of Pongihp Julpyun Preparation by Adding Mulberry Leaves Powder
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뽕잎가루 배합비에 따른 뽕잎절편의 무기질 함량 및 품질 특성

논문 기본 정보

Type
Academic journal
Author
김애정 (혜전대학 식품영양과) 임영희 (대전대학교 식품영양학과) 김미원 (대전대학교 식품영양학과) 김명희 (경기대학교 관광학부) 우경자 (인하대학교 식품영양학과)
Journal
Korean Society of Food and Cookery Science 한국식품조리과학회지 한국식품조리과학회지 제16권 제4호 KCI Accredited Journals
Published
2000.1
Pages
311 - 315 (5page)

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Mineral contents and Properties of Pongihp Julpyun Preparation by Adding Mulberry Leaves Powder
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Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.
#mulberry leaves rice cake #sensory evaluation #rheological properties #calcium #magnesium

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