The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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A Study on the Changes of Physicochemical Characteristics of Soybeans Curd with Cow's Milk According to the Adding Levels of Mulberry Leaf Powder

뽕잎 첨가수준에 따른 두부의 관능평가 및 일반성분분석에 관한 연구

  • 김애정 (혜전대학 식품영양과) ;
  • 여정숙 (혜전대학 식품영양과) ;
  • 방인수 (해태음료(주)식품산업연구소) ;
  • 강영림 (경복초등학교) ;
  • 정건섭 (연세대학교 생물자원공학과) ;
  • 김명희 (경기대학교 관광학부 외식조리학과)
  • Published : 2003.09.01
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Abstract

In this experiment, the curd was made from soybean and cow's milk in the ratio of 7 to 3, and coagulated with Glucono-delta-lacton(GDL) and $CaSO_4&.$2H_{2}O& in the 1:1 ratio. During the procedure, the mulberry leaf powder was added. The amount of the added powder varied from 0.1 % to 0.5 %. This experiment aimed to show the change of yield, general components, minerals, amino acid, changes of pH, sensory properties of these products. As mulberry leaf powder addition increased, crude protein, crude fat, crude ash content, minerals and amino acids increased. Whereas moisture content decreased, and in particular,$Ca^{++}$, $K^+$ and $Na^+$ increased. On the other hand, in the sensory properties, the levels of satisfaction about the color, appearance, flavor, texture and savory were lower in mulberry leaf powder added than under control.

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