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http://dx.doi.org/10.7852/ijie.2021.42.1.14

Nutrient compositions of Korean mulberry fruits (Morus sp.) dried with low temperature vacuum dryer using microwave  

Kim, Hyun-Bok (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA)
Kweon, HaeYong (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA)
Ju, Wan-Teak (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA)
Jo, You-Young (Sericultural and Apicultural Materials Division, National Institute of Agricultural Sciences, RDA)
Kim, Yong-Soon (Industrial Insect Division, National Institute of Agricultural Sciences, RDA)
Publication Information
International Journal of Industrial Entomology and Biomaterials / v.42, no.1, 2021 , pp. 14-20 More about this Journal
Abstract
Mulberry was dried with low temperature vacuum dryer using microwave. The nutritional compositions of microwave-dried mulberry including proximate composition, sugar content, mineral content, total phenolic, flavonoids, and anthocyanin, beta-carotene, vitamin C, and amino acid composition were measured. Sugar contents of mulberry were 42.6 mg/100g (Cheongilppong) and 43.27 mg/100g dw (Gwasang No. 2). The main components of mulberry sugars were fructose and glucose. Mineral analysis showed that K, P, Ca, and Mg were abundant regardless of mulberry cultivars.
Keywords
Mulberry; Drying; Nutrient composition;
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Times Cited By KSCI : 1  (Citation Analysis)
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