• 한국식품조리과학회지
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• 제25권4호
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• pp.513-519
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• 2009

The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.

• 한국잠사곤충학회지
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• 제42권2호
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• pp.73-77
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• 2000

Sencory characteristics of mulberry fruit jam and wine were investigated by according to mulberry fruit varieties, including Daeryukppong, Kuksang 20, Chongilppong and a wild mulberry variety. Palatability ranks of mulberry fruit jam by according to mulberry fruit varieties were Kuksang 20(34.5%), Chongilppong(32.8%), Daeryukppong(17.2%) and Wild variety(15.5%). In the sensory characteristics, we obtained 6.32 points as total mean point. In case of mulberry fruit wine, panels were favorits the Chongilppong best. But, in the sensory characteristics, we obtained low points(=5.47) as total mean point. From these results, it seems that alcohol content was very important factor. We selectd two desirable mulberry fruit varieties(=Chongilppong and Kuksang 20) for manufacturing materials.

• 한국식품영양학회지
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• 제29권4호
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• pp.513-520
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• 2016

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-${\alpha}$ production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

• 동아시아식생활학회지
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• 제22권2호
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• pp.239-245
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• 2012

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.

• 한국조리학회지
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• 제18권2호
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• pp.206-215
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• 2012

본 연구에서 오디를 첨가하여 당화와 식혜의 미치는 영향에 대한 결과는 다음과 같다. 당화기간 동안의 pH의 변화는 오디의 첨가량이 증가할수록 pH는 감소하였으며 당화 4시간 이후에는 큰 변화를 보이지 않았다. $^{\circ}Brix$는 4시간까지는 매시간 1 $^{\circ}Brix$이상 증가하고, 4시간 이후는 변화폭이 1 $^{\circ}Brix$이하로 감소하여 당화시간은 4-5시간이 적당한 것으로 보여진다. 오디 식혜의 색도는 L 값은 감소하고 a 값과 b 값은 증가하였고 오디 식혜의 DPPH free radical 소거활성과 SOD 유사활성은 오디의 첨가량이 증가할수록 증가하였으며, 오디의 anthocynin색소에 미생물 억제 효과가 있으며 오디 식혜의 기호도는 10% < 30% < 15% < 20% < 0% < 25% 이었고 오디의 첨가량은 10% 초과 25% 이하가 바람직한 것으로 보여 지며 오디의 첨가량이 증가할수록 오디 식혜의 당도는 증가하여 오디의 첨가는 식혜의 설탕 사용량을 감소시킬 것으로 보여 지며 제품의 색깔과 산미를 부여하여 기호를 증진시킬 것으로 사료된다.

• Nutritional Sciences
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• 제7권4호
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• pp.201-207
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• 2004

The current study examined the effects of freeze-dried mulberry fruit on disaccharidase activity in the small intestine and the lowering of blood glucose in streptozotocin (STZ)-induced diabetic rats. Sprague-Dawley male rats were randomly assigned to one normal and three streptozotocin (STZ)-induced diabetic groups. The diabetic groups were fed a mulberry fruit-free diet (DM-group), 0.3% mulberry fruit diet (DM-F group) or 0.6% mulberry fruit diet (DM-2F group). After they were fed the experimental diets for three weeks, diabetes was induced with an intraperitoneal injection of streptozotocin 50 mg/kg b.w before sacrificing 9 days later using the same experimental treatments. Analyses of anthocyanins, flavonoid and 1-deoxynojirimycin (DNJ) of lyophilized mulberry fruit were carried out and the major anthocyanins were rutin (142.5 mg), isoquercitrin (10.3 mg), quercetin (5.8 mg), morin (1.6 mg) dihydroquercetin (3.83 mg), cy-3-O-glucopyranoside (230.45 mg) and cy-3-O-rutinoside (131.5 mg) on the basis of 100 g dry weight. Total DNJ content was 2.39 mg/g dry weight of lyophilized mulberry fruit. Blood glucose level decreased in the diabetic mts fed the mulberry fruit supplement. The content of the liver glycogen increased in the diabetic mts fed the mulberry fruit supplement. Disaccharidase activity in the proximal part of the intestine, such as that of maltase, sucrase and lactase in the mulberry fruit supplementation groups, were lower than that of the DM group. These results suggest that mulberry fruit possess a suppressive effect on hyperglycemia, possibly by inhibiting the activity of disaccharidase in the small intestine of rats.

• International Journal of Industrial Entomology and Biomaterials
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• 제37권2호
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• pp.43-48
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• 2018

Mulberry fruit is a new income product in Korea sericulture due to the increase of fruit consumption. However, flavonoids of Korean mulberry cultivar for fruit production did not reported yet. In this study, the typical mulberry cultivar, 'Daeshim' was analyzed using ultrahigh performance liquid chromatography coupled with diode array detection and quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS) technique for flavonoids analysis. Nine flavonoids were isolated and analyzed from Daeshim using UPLC-DAD-QTOF/MS chromatogram. According to quantitative analysis, rutin (66.1 mg/100g DW) and quercetin 3-O-(6"-O-malonyl) glucoside (26.7 mg/100g DW) were abundant in mulberry fruit. Our results might be used as basic information for mulberry consumption.

• International Journal of Industrial Entomology and Biomaterials
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• 제37권2호
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• pp.63-68
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• 2018

Semi-dried mulberry fruit can be distributed at room temperature and maintained its chewy texture and shape. It can be used for its own itself or food materials. We develop the honey coating semi-dried mulberry fruit manufacturing method through hot air dryer. After extracting the moisture from the thawing process, honey was coated and dried. Drying time for semidried mulberry fruit was shortened by manufacturing on the day of work without going through aging process. The first the mulberry fruit juice was separated from the frozen mulberry fruit at room temperature of the laboratory or in the dryer of $60{\sim}90^{\circ}C$, then the first dried by a hot air drier at $60^{\circ}C$ for 3 to 4 h. Next, it is coated with honey, which is equivalent to 20% weight of the first dried mulberry fruit, and then the second dried at a temperature of $38^{\circ}C$ for 20 ~ 30 h. The honey coating semi-dried mulberry fruit by above method was shiny on the surface and retained its shape. The moisture content was about 15% and it was confirmed that it could be stored at room temperature.

• International Journal of Industrial Entomology and Biomaterials
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• 제35권1호
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• pp.45-50
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• 2017

Using the relatively low-cost, far-infrared dryer inhibiting the destruction of a variety of physiologically active components of the mulberry fruit, we have studied to make semidry mulberry fruit that can be kept at room temperature for a long time. By adjusting the temperature of the far-infrared dryer step-by-step, we developed a semi-dry method of maintaining the shape of the mulberry fruit. In addition, by drying the coating of honey after removing the juice generated by the mulberry fruit thawing process improved the acceptability of the taste of fruit. We conducted heat treatment mulberry fruit into a $95^{\circ}C$ infrared dryer 5 hours to thaw the frozen mulberry fruit. After 10 to 20% of honey coating, the primary drying ($95^{\circ}C$, 5 hours) was implemented. then, the secondary drying was conducted after controlling the temperature of the far infrared dryer $60^{\circ}C$, for 10 hours. These manufacture process was able to obtain semi-dried mulberry fruit. Dry weight ratio and moisture content were around 25%, and around 16% level respectively. It was to enable long-term storage at room temperature. Therefore, it is suggested that the method of using the far-infrared drying machine to manufacture semi-dried mulberry fruit can be a way to improve the farm income if applied to the farm.

• International Journal of Industrial Entomology and Biomaterials
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• 제35권1호
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• pp.1-6
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• 2017

In relation to the global increase trend of obesity population, there is a demand for the development of foods having high functional activity by mass-extracting anti-obesity active substances using mulberry product such as leaf and fruit. Therefore, we evaluated the antiobesity efficacy according to varieties by using the mulberry leaves and fruit extracts. At the same time, high active varieties were selected. For this purpose, the effects of the extracts of the mulberry leaf and fruit on 3T3-L1 adipocyte differentiation were examined. As a result, in the case of mulberry leaves, the lipid accumulation inhibitory rate of 'Cheongolppong' was higher than that of the control at $500{\mu}g/ml$ treatment. And in the case of the extract of mulberry fruit, 'Daesim' showed the highest lipid accumulation inhibitory rate compared with the control at 50 times of diluted extract.