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Quality Characteristics of Mung bean Starch Gels added with mulberry leaves powder, yellow soybean powder and mugwort powder  

김애정 (혜전대학 식품영양과)
임영희 (대전대학교 식품영양학과)
김명희 (경기대학교 관광학부)
김미원 (대전대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.18, no.6, 2002 , pp. 567-572 More about this Journal
Abstract
The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwor powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition. sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content war the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.
Keywords
mungbean starch gel; mulberry leaves powder; yellow soybean powder; mugwort powder; quality;
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