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Quality Characteristics of Oddi-Pyun prepared with various levels of mulberry fruit extract  

김애정 (혜전대학 식품영양과)
김미원 (혜전대학 식품영양과)
우나리야 (혜전대학 식품영양과)
김명희 (경기대학교 관광학부)
임영희 (대전대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.19, no.6, 2003 , pp. 708-714 More about this Journal
Abstract
Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of Oddi-Pyun which was manufactured with various addition levels (0, 0.5, 1, 2, 4%) of Oddi extract according to the traditional Korean Kwaypun (a kind of jelly) methodology. Oddi-Pyun was made with various levels of Oddi extract, mungbean starch (9%) and sugar (30%). To establish the additional amount of mulberry fruit extract, sensory evaluation and physical test were carried out. From the results of sensory evaluation, the 2% of Oddi-Pyun was judged as the best in terms of color, flavor, hardness and elasticity. According to texture characteristics (hardness, adhesiveness, springiness, gumminess and chewiness), 1.0% and 2.0% of Oddi-Pyun were judged as the best. The contents of Ca (69.50, 74.75, 84.25, 100.60, 183.55ppm), Mg(27.37, 29.38, 34.20, 46.73, 97.45ppm) and Fe (320.23, 572.45, 680.50, 725.95, 906.50ppb) increased with increasing Oddi extract. Therefore, the optimal added amount of extract for the manufacture of Oddi-Pyun was proposed as 2% to the total weight. It was concluded that this Oddi-Pyun would be helpful to improve the health status of rheumatics and patients with similar diseases.
Keywords
mulberry(Morus alba L) fruit; Oddi-Pyun; sensory evaluation; physiochemical characteristics; mineral contents;
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