뽕잎가루 배합비에 따른 뽕잎절편의 품질특성

초록

Mulberry leaves Julpyun was tested in inorganic nature, physical function, chromaticity, and rheometer. For the cake, mulberry leaves powder was added to rice flour in the ratio of 0%, 3%, 6% and 9% respectively. The tests showed the following results. As the ratio of mulberry leaves powder increases, the amounts of calcium, magnesium, and sodium major inorganic ingredients, were increased in proportion to it and the amounts of iron, copper, and zinc, minor inorganic ingredients, were also increased proportionally. Thus, one way to increase amounts of inorganic ingredients is to add mulberry leaves powder. In physical function test, 0% mulberry leaves rice cake showed the highest value in appearance and the value was decreased as the amounts of mulberry leaves increase. In color, 3% mulberry leaves Julpyun had the highest value and 0%, 6%, 9% Julpyun followed in the order of value. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increase. In rheometer test, 9% mulberry leaves Julpyun showed high value in hardness, cohesiveness, and brittleness. Therefore as amounts of mulberry leaves powder increase, amounts of inorganic ingredients increase, but the value of physical function test decrease. 9% mulberry leaves Julpyun has the highest value of rheometer test.