Quality characteristics of Oddi-Kwapyun prepared with various ratio of mulberry

초록

Oddi is a mulberry (Morus alba L) fruit which has antiinflammatory and antioxitative effects. This study was carried out to investigate the quality characteristics of Oddi-Kwaypun which were manufactured added with various levels(0, 0.5, 1, 2, 4%) of Oddi(mulberry fruit) extract. And Oddi-Kwaypun was processed according to the traditional Korean Kwaypun(a kinds of jelly) methology. Oddi-Kwapyn of this study was composed of various levels of Oddi extract, constant level of mungbean starch and sugar. For the establishment of addition amount of mulberry fruit extract, the sensory evaluation, physiochemical characteristics and mineral contents of Oddi-Kwapyun were analyzed. The results were summarized as follows: As the results of sensory evaluation, color, flavor, hardness and elastic force, the 2% of Oddi-Kwapyun was judged as the best. According to physiochemical characteristics, hardness, adhesiveness, springiness, gumminess and chewinesss, 1.0% and 2.0% of Oddi-Kwapyun were judged as the best. The contents of Ca(69.50±1.10, 74.75±1.45, 84.25±1.25, 100.60±0.95, 183.55±6.53 ppm), of Mg(27.37±1.66, 29.38±1.80, 34.20±1.81, 46.73±2.03, 97.45±5.25 ppm) and of Fe(320.23±55.58, 72.45±77.18, 680.50±41.50, 725.95±75.45, 906.50±76.75 ppb) increased as the increasing of addition amount of Oddi extract. Therefore, the optimal addition Oddi extract for the manufacture of Oddi-Kwapyun was proposed at the level of 2% to the total weight. It was concluded that this Oddi-Kwapyun would be helpful to improve health status of rheumatics and similar diseases.