• Culinary science and hospitality research
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• v.17 no.2
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• pp.231-243
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• 2011

The purpose of this research is to investigate the variability of mulberry fruit products with the trend of increasing number of Mulberry farms and their fields. For this study, a survey on the number of usages of similar manufactured fruit products was conducted, and its results showed that 41.7% of industrial workers drink fruit products 3-6 times per week. The findings from the survey implies that industrial workers preferred the products in the order of syrup, frozen furee and jam while culinary students extracts, jam and syrup. Based on these research results, the primary product form of mulberry fruit for development would be syrup, sugar-free extracts and jam in order. As for bakery products, developing refrigeration products, bread and cake using mulberry fruit is highly required. When mulberry fruit products were used in food items, industrial workers and culinary students preferred vegetable and meat dishes, which means the necessity of developing dressings and sauces using mulberry fruit.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.346-350
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• 1994

This investigation was undertaken for the purpose of studying the effect of the addition of the powder(0, 1, 2, 3%)from fruit of paper mulberry(Broussonetia Kazinoki SieboId) on the hardness, cohesiveness, elasticity, gumminess, chewiness, cooking loss and sensory characteristics of cooked ground beef with or without soysauce. The results obtained were summerized as follows; Hardness, gumminess, chewiness, and cooking loss were decreased by increasing the percent of adding the powder from the fruit of paper mulberry. As a result of sensory evaluation for cooked ground beef, sample with powder from the fruit of paper mulberry showed the higher scores in most of the characteristics. And cooked ground beef added the powder from the fruit of paper mulberry with soysauce showed the higher decreasing rate of hardness than those of without soysauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.6
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• pp.950-953
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• 1994

This study was carried out to investigate the proximate composition , free sugars,amino acids, organic acid, minerals and extracted color of the fruit of paper mulberry (Broussonetia Kazinoki Siebold) . the proximate compositins were 6.1% of moisture, 15.9% of crude protein, 28.5% of crude fat, 8.9% of crude ash and 40.6% of carbohydrates in the fruit of paper mulberry. Free sugars showed low content as 0.1% of glucose , 0.1% of sucrose, 0.1% of fructose and 0.01% of sorbitol, respectively. In amino acid composition of the fruit of paper mulberry, glycine was the highest in the content, followed by methionine, aspartic acid and alanine, The ratio of essential /total mino acids was 0.43 . The richestmineral contained in the fruit of paper mulberry was Ca and followed by K and Mg. Optical density (490-500nm) of the extracted color with 50% ehtanol and 80 % ethanol were 0.75 and 0.30 , respectively.

• Journal of Sericultural and Entomological Science
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• v.46 no.1
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• pp.6-11
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• 2004

We evaluated fruity characteristics to select the desirable mulberry varieties for the production of fruit from 2002 to 2003. Tested items were total yield, weight of single fruit, soluble solids and fruit size including length, width, and petiole length. We started yield of mulberry fruits from 27th of May, and continued for two weeks or three weeks according to mulberry varieties. 'Susungppong', 'Cheongnosang', and 'Jeolgokchosaeng(Chungbuk)' were showed high and similar quantity for two years. In weight of single fruit, 'Jeolgokchosaeng(Chungbuk)' and 'Ficus' were 4.6 g respectively. 14 mulberry varieties were showed more than 17 Brix % in soluble solids. From that results, eight suitable varieties such as 'Jeolgokchosaeng(Chungbuk)', 'Dangsang 7', 'Jangsosang', 'Susungppong', 'Suwonnosang', 'Palcheongsipyung', 'Kangsun', and 'Jukcheonchosaeng' were selected for the production of fruit.

• Korean Journal of Environmental Agriculture
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• v.36 no.4
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• pp.249-255
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• 2017

BACKGROUND: Globally, mulberry (Morus sp.) is exploited for feeding leaf to silkworms in order to obtain silk fiber or for animal feedstock production. Also, mulberry fruit is known to a by-product that was produced from mulberry tree after harvesting leaves for silkworm rearing, as a yield and consumption of mulberry fruit was increased, it has been fixing to a newincome crop. Mulberry leaves and fruits are used for the health benefits of human beings. Mulberry contains various bioactive components, such as alkaloids and flavonoids. Mulberry flavonoids are an important part of the diet because of their effects on human nutrition. The flavonoids in mulberry leaf and fruit of 'Suhyang'(Morus alba L.) were determined. METHODS AND RESULTS: Flavonoids for mulberry leaf and fruit of 'Suhyang' were analysed using ultrahigh performance liquid chromatography coupled with diode array detection and quadrupole time-of-flight mass spectrometry (UPLC-DAD-QTOF/MS)technique. An UPLC-DAD-QTOF/MS system was used, and identification of mulberry leaves constituents was carried out on the basis of the complementary information obtained from LC spectra, MS ions, and MS/MS fragments. The mulberry leaf (16 flavonoids) and fruit (9 flavonoids) were isolated and analyzed from Suhyang using UPLC-DAD-QTOF/MS chromatogram. To the best of our knowledge, Quercetin 3-O-(6"-O-malonyl) glucoside and quercetin 3-O-rutinoside (rutin) was detected on the highest content in leaf and fruit, respectively and further research will be devoted to evaluate their biological activity. CONCLUSION: Obtaining information about the concentration of functional materials in mulberry leaves could contribute to the development and promotion of processed, functional products and offer possible industrial use of 'Suhyang', holding promises to enhance the overall profitability of sericulture.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.543-550
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• 2023

Mulberry fruit is a superior source of polyphenols, especially anthocyanin, and has a long history of use as an edible fruit and traditional medicine. The anthocyanin composition of mulberry fruit from 15 Korean cultivars was analyzed by ultra-performance liquid chromatography diode array detector with quadrupole time of flight/mass spectrometry (UPLC-DAD-QToF/MS) based on a cyanin internal standard. The four glycosides were identified by comparison with authentic standards and published reports. The major anthocyanin was cyanidin 3-O-glucoside (71.7%), followed by cyanidin 3-O-rutinoside (26.6%). The minor components (total of 1.7%) were pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside. The total anthocyanin content (mg/100 g, dry weight) of mulberry fruit varied by cultivar and ranged from 471.5±4.0 (Su Hong) to 4,700.2±54.0 (Gwa Sang2). Among the 15 cultivars examined, Gwa Sang2 showed the highest level of cyanidin 3-O-glucoside (3,133.4±32.6), which was 9-fold higher than that of Su Hong (351.5±3.4). In conclusion, anthocyanin profiles, including pelargonidin 3-O-glucoside and pelargonidin 3-O-rutinoside, were reported for the first time from 15 Korean mulberry fruit cultivars. The results will contribute valuable information on pharmaceutical properties, breeding superior mulberry cultivars, and food industries.

• Journal of Sericultural and Entomological Science
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• v.47 no.1
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• pp.1-4
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• 2005

As mulerry fruit has been increasingly evaluated as desirable for use in fresh and processed food and drink such as jam, juice and mulberry wine, opportunities for using the mulberry plant as a fruit sources have grown. With the demand for the mulberry fruits, mulberry fields for the production of mulberry fruits are increasing. To establish the mulberry cultivation methods for mulberry fruits production, effects of spacing and branch length on the productivity of mulberry fruits and growth of mulberry were studied.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.276-281
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• 2007

Oddi is a mulberry fruit that has anti-inflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of mulberry fruit wines manufactured by two different methods. Where they were processed according to the traditional Korean fruit wine methodology(A) or a modified(B). Sensory qualities, physiochemical characteristics, and biochemical activities of the Oddi wines were analyzed. From the results of the sensory evaluation, manufacturing method A showed higher acceptability. However, the two different methods was not significantly different overall. The method A wine had higher brightness(L)(77.65) redness(a), and yellowness(b). As for the antioxidant activities and ACE(angiotensin-converting enzyme) inhibitory abilities of the wines manufacturing method A had greater values.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.27-33
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• 2007

An investigation evaluating the preparation and physicochemical properties of Oddi Jelly(jelly using mulberry fruit powder) with various increments of sericultural products(0.5, 1, 1.5 and 2%) derived from mulberry fruit powder was performed. The effects of the different increments of mulberry fruit powder added to Oddi Jelly were assessed using physicochemical, sensory and texture analysis properties. The moisture and crude protein content of the Oddi Jelly were significantly higher than the control(p<0.05). Conversely, the crude fat content of the Oddi Jelly were significantly lower than the control(p<0.05). A positive trend was observed for both mineral content and dark color with increased mulberry fruit powder. Similarly, a positive relationship was observed for texture analysis, hardness, gumminess and chewiness of the Oddi Jelly with increasing levels of mulberry fruit powder(p<0.05). Color, taste, texture and overall preference of Oddi Jelly were significantly highest in the Oddi Jelly containing 2% mulberry fruit powder(p<0.05). Results suggest that the optimal amount of mulberry fruit powder added in the manufacturing of Oddi Jelly was 2% of the total weight.

• Journal of Sericultural and Entomological Science
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• v.43 no.2
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• pp.104-108
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• 2001

We conducted this study to investigate the effect of methanol extract from Mulberry Fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. We used 5 Mulberry Fruit varieties, including Daeryukppong, Kuksang 20, Subongppong, Wild variety and Cataneo. The yield of methanol extract from freezing dried Mulberry Fruits was 43.5-64.6%. Animal treated with Wild variety from Mulberry Fruit showed the decrease in body weight, food efficiency ratios, serum triglyceride (85%), and GOT value (86%). Our results suggest the hypolipidemic action of Wild variety from Mulberry Fruit.