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http://dx.doi.org/10.17495/easdl.2015.8.25.4.643

Effect of Mulberry Leaf(Morus alba Linne) Powder Addition on Quality of Yukwa  

Seo, Jae-Sil (Dept. of Culinary Art, Chodang University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.25, no.4, 2015 , pp. 643-650 More about this Journal
Abstract
The principal objective of this study was to evaluate the quality of Yukwa prepared with mulberry leaf (Morus alba Linne) powder. The moisture, crude protein, crude lipid, crude ash, dietary fiber, and rutin contents of used mulberry leaf powder were 6.65%, 19.50%, 3.26%, 18.24, 38.91 and 0.54%, respectively. The tested concentrations of mulberry leaf powder were 0, 3, 5, and 7%. The Yukwa were stored at $45^{\circ}C$ for 40 days. Yukwa dough prepared with mulberry leaf powder had a lower pH compared to the control group. As more mulberry leaf powder was added, the spread ratio, moisture content, and volume increased. As more mulberry leaf powder was added, L-value decreased while a and b values increased with increasing mulberry leaf powder content. The hardness of Yukwa made with 7% mulberry leaf powder was the highest among the samples. In the sensory tests, Yukwa with 5% mulberry leaf powder received the highest scores. The acid value and peroxide values were lower in Yukwa prepared with mulberry leaf powder than control. Yukwa prepared with mulberry leaf powder strongly inhibited oxidation of lipids. The thiobarbituric values were lower in Yukwa prepared with 5% mulberry leaf powder than in Yukwa prepared with 3% and 7% mulberry leaf powders and control Yukwa. These results suggest that mulberry leaf powder can be applied to Yukwa to achieve high quality and functionality.
Keywords
Yukwa; mulberry leaf powder; hardness; quality;
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Times Cited By KSCI : 12  (Citation Analysis)
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