The Effects of Rice Candy with Mulberry Leaf on Lowering of Blood Glucose

뽕잎을 첨가한 엿제품의 혈당강하 효과에 관한 연구

  • 이영근 (수원여자대학 식품과학부) ;
  • 이윤신 (수원여자대학 식품과학부) ;
  • 김태영 (농촌진흥청 작물시험장)
  • Published : 2002.06.01

Abstract

In this study, rice candy was produced with mulberry leaf and its effect on the lowering blood glucose level was assessed. The results were as follows: The recovery rate of mulberry leaf powder was 32.7%. The contents of crude protein, lipid, ash and crude fiber of mulberry leaf were 19.54%, 4.82%, 12.80%, and 11.27%, respectively. The sensory evaluation revealed that the rice candy added with 1% mulberry leaf powder showed slightly hi인or palatability score than that of 2%, but we decided that 2% addition of mulberry leaf powder would be preferred over 1% if considering both the physiological function and the sensory acceptability. The blood glucose level after ingesting the rice candy with mulberry leaf lowered by 31%, more than that of control.

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