The study on the sensory evaluation and nutrition analysis of functional seasoning laver added with sericulture powder

초록

The study was carried out to make functional seasoning Laver added with sericulture powder(mulberry leaf, silkpeptide and silkworm) that has an effect of prevention of adult diseases such as diabetes mellitus, hypertension, nad obesity. In our lab, much work has been carried out on functional effects of sericulture; for example, decrease of serum cholesterol triacylglyceride, and control of serum glucose levels in rat. Sericulture powder was prepared by pulverizing and freeze-dried. Functional seasoning Laver samples were prepared, and the sensory evaluation quality, physical characteristics and mineral contents of samples added with sericulture powder(control, a, b, c) were 12.30, 12.98, 12.24 and 12.28%, respectively. The content of crude protein were 40.50, 44.10, 56.75 and 62.50%; crude fat 4.00, 4.10, 4.00 and 4.40%; ash 7.07, 7.53, 7.60 and 7.27%; that of calcium 219, 253, 224 and 229 mg/100g and content of potassium were 1879, 1919, 1890 and 1907mg/100g, respectively; iron 18.03, 18.23, 18.46 and 18.53mg/100g; zinc 1.86, 4.47, 4.57 and 5.64 mg/100g, manganese 4.50, 8.50, 7.00 and 6.00 mg/100g, respectively. Thus, this functional seasoning Laver added with sericulture powder is low calorie, high protein and high mineral health food that has a preventive effect on adult disease.