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Çѱ¹½Äǰ°úÇÐȸÁö2017 ; 49(06): 699-709
Quality characteristics of functional Nokdujuk prepared with optimum mixing ratio of mulberry leaf and fruit powder by response surface method |
¹ÝÀÀÇ¥¸éºÐ¼®¹ýÀ» ÀÌ¿ëÇÑ ÃÖÀû ºñÀ²ÀÇ »ÍÀÙ°ú ¿Àµð ºÐ¸» ÷°¡ ±â´É¼º ³ìµÎÁ×ÀÇ Ç°ÁúƯ¼º |
Min-Ju Kim and Ae-Jung Kim1,* |
Department of Alternative Medicine, Kyonggi University
1The Graduate School of Alternative Medicine, Kyonggi University |
±è¹ÎÁÖ¡¤±è¾ÖÁ¤1,* |
°æ±â´ëÇб³ ´ëÇпø ´ëüÀÇÇаú, 1°æ±â´ëÇб³ ´ëüÀÇÇдëÇпø |
ABSTRACT |
This study was performed to develop and evaluate functional prepared with optimum mixing of mulberry leaf and fruit powder using response surface method (RSM). In order to develop the optimized functional Nokdujuk using RSM, mulberry leaf powder (MLP:X1) and mulberry fruit powder (MLF:X2) were set as independent variables, and pH (Y1), sweetness (Y2), viscosity (Y3), L (Y4), a (Y5), b (Y6), color (Y7), flavor (Y8), taste (Y9), overall quality (Y10), TPC (Y11), and DPPH radical scavenging ability (IC50)(Y12) were set as dependent variables. The optimum mixing ratio of MLP and MLF was determined to be 3.88 g of MLP and 6 g of MLF. The values of color, flavor, taste, overall quality, TPC, and DPPH radical scavenging ability (IC50) of optimized Nokdujuk were 5.20, 5.85, 6.00, 6.22, 330.99 mg TAE/g and 650.10 g/mL, respectively. In conclusion, this study has led to the development of an improved version of Nokdujuk that has antioxidative properties and good sensory evaluation and, will likely serve as a functional meal replacement for the busy modern world. |
KEYWORD |
Nokdujuk, mulberry leaf powder, mulberry fruit powder, RSM |
Çѱ¹½Äǰ°úÇÐȸÁö 2017 Dec; 49(06): 699 - 709 |
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