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The Quality Characteristics of Cream Soup Prepared with Mulberry Leaf Powder  

Park, So-Hee (Dept. of Food Research Center, Hansung Food Co.)
Lee, Jong-Ho (Dept. of Food Service Management, Kyungsung University)
Publication Information
Korean journal of food and cookery science / v.23, no.5, 2007 , pp. 601-608 More about this Journal
Abstract
In this study, the physicochemical and sensory characteristics of cream soups prepared with various levels of mulbery leaf powder were investigated. The pH, L-value, and viscosity of the cream soups decreased as the mulbery leaf powder content increased. The a-value -1.91 of the control was significantly higher than the other samples. The b-value of the sample with a mulbery leaf powder to flour ratio of 4:6 was highest at 38.59. Results of the descriptive tests showed that darkness, green aroma, bitter taste, and thickness had increased significantly, and savory flavor, greasy taste, floury taste, and softness decreased significantly as the content of mulbery leaf powder increased. A consumer acceptability test for sensory properties indicated that the mulbery leaf powder to flour ratio of 1:9 had the highest flavor and overall acceptability. Also, overall acceptability had positive correlations with savory aroma, savory flavor and softness, but had negative correlations with green aroma and thickness.
Keywords
mulbery leaf powder; cream soup; sensory characteristics;
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Times Cited By KSCI : 7  (Citation Analysis)
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