Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Sensory and Physicochemical Attributes of Boogags using Mulberry Leaf

뽕잎을 이용한 부각의 관능적 및 이화학적 특성

  • Kim, Jin-Ah (Dept. of Food & Nutrition, Ewha Womans University) ;
  • Lee, Ji-Min (Dept. of Food & Nutrition, Ewha Womans University) ;
  • Lee, Jong-Mee (Dept. of Food & Nutrition, Ewha Womans University)
  • 김진아 (이화여자대학교 가정과학대학 식품영양학과) ;
  • 이지민 (이화여자대학교 가정과학대학 식품영양학과) ;
  • 이종미 (이화여자대학교 가정과학대학 식품영양학과)
  • Published : 2002.02.28
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Abstract

Mulberry Leaf (Morus-alba) is effective on reducing blood sugar increase and cholesterol in the blood. The objective of this study is to elucidate the sensory and physicochemical attributes of Mulberry Leaf Boogag with different amounts of glutinous rice paste and ginger juice. Mulberry Leaf Boogag, steamed for 90 seconds, was made by puffing the glutinous rice paste and ginger juice. The ratio of glutinous rice paste is made of a double, quintuple, and octuple proportion of water to the weight of the glutinous rice paste. The ratio of ginger juice is at a rate of one, three and five percent. According to the sensory evaluation, hardness and crispiness increased as the glutinous rice paste did, and ginger flavor, bitterness and sourness increased as the ginger juice did. Optimal conditions(p<0.05) were set when the value of hardness was more than five, and the value of bitterness and bitingness, lower than five. The optimal condition of Mulberry Leaf Boogag was established when the ratio of water to glutinous rice paste was 5.5, and in addition, 3.75 percent of ginger juice must be in proportion.

Keywords

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