• Title/Summary/Keyword: mulberry

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Quality Characteristics of Madeleine Added with Mulberry Powder According to Drying Conditions (건조조건에 따른 오디분말을 첨가한 마들렌의 품질특성)

  • Lee, Min-Ae;Park, Mi-Lan;Byun, Gwang-In
    • Culinary science and hospitality research
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    • v.19 no.4
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    • pp.13-24
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    • 2013
  • This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.

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Antioxidant Effects and Improvement of Lipid Metabolism of Mulberry fruit, Mulberry Leaves and Silkworm Powder with Different Mixing Ratios in Streptozotocin-Induced Diabetic Rats (오디, 뽕잎 및 누에의 혼합비율에 따른 Streptozotocin 유발 당뇨쥐에서의 항산화 효과 및 지질대사개선 효과)

  • Kwon Eun-Hye;Jung Myung-Ae;Rhee Soon-Jae;Choi Sang-Won;Cho Sung-Hee
    • Journal of Nutrition and Health
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    • v.39 no.2
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    • pp.91-99
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    • 2006
  • This study was conducted to investigate the effects of mulberry fruit, mulberry leaves and silkworm powder with different mixing ratios on hepatic antioxidative system and lipid metabolism in streptozotocin-induced diabetic rats. Sprague-Dawley male rats weighing $100{\pm}10g$ were induced diabetic by 50 mg/kg bw streptozotocin and randomly assigned to following experimental groups; normal diet group (DM), 0.3% and 0.6% mulberry fruit diet groups (F and 2F), 0.3% mulberry leaves diet group (M), 0.3% silkworm powder diet group (S), 0.15% mulberry fruit+0.15% mulberry leaves diet group (FM), 0.15% mulberry fruit+0.15% silkworm powder diet group (FS), 0.1 % mulberry fruit+0.1 % mulberry leaves+0.1% silkworm powder diet group (FMS). The experimental diets were fed for 4 weeks. Hepatic SOD activity was not changed significantly by any of single or combined supplementations of mulberry fruit, leaves and silkworm powder but GSH-px and catalase activities were increased by the groups supplemented with two or three of the test ingredients (FM, FS, FMS) as compared with the DM group. Hepatic TBARS value was not reduced significantly by any of the supplementations but lipofuscin contents were significantly reduced in the FM, FS and FMS groups as compared with the DM group. Hepatic mitochondria and microsomal carbonyl values were reduced by the single and combined supplementations of the test ingredients. Hepatic HMG-CoA reductase activities were increased in the all supplementation groups as compared with the DM group. Hepatic total lipid and triglyceride contents were increased but cholesterol contents reduced in the supplemented groups. The effects on the enzyme activities, peroxide or its products and lipid contents were most remarkable in the FMS group. In conclusion, mulberry fruit, mulberry leaves and silkworm powder have the favorable effects on antioxidative system and lipid metabolism in the diabetic liver and the mulberry fruit, leaves and silkworm powder with equal ratio exert the synergistic effect expectedly to prevent diabetic complications.

Photographical observation of mulberry fruits (Morus sp.) during ripening

  • Ju, Wan-Teak;Kweon, HaeYong;Kim, Hyun-Bok;Jo, You-Young;Kim, Yong-Soon;Koo, Bonwoo
    • International Journal of Industrial Entomology
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    • v.41 no.1
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    • pp.11-14
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    • 2020
  • This work was preliminary report on the shape of mulberry fruits and mulberry flowers. The shape of mulberry was varied with mulberry cultivars as bended oval shape (Daeshim), oval shape (Gwasang No. 2), oval-cylindrical shape (Sagyeppong), uneven heart shape (Suwonppong), and roundish shape (Cheonggangsang). The style of female flowers was also varied with cultivars as no style (Palchung), short style (Gwasang No. 2), cone style (Susungppong), and rectangular style (Daedangsang). This observation suggested that the shape and flower of mulberries are different among mulberry cultivars. It needs to further systematic study to know the shape and flower of mulberry cultivars and to elucidate the relationship between the morphological characters and mulberry cultivars.

Comparison of optimal temperature and time conditions for highest a-glucosidase inhibitory activity from various of Korea mulberry teas

  • Ju, Wan-Taek;Kim, Hyun-Bok;Sung, Gyoo-Byung;Kim, Yong-Soon
    • International Journal of Industrial Entomology
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    • v.33 no.1
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    • pp.31-35
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    • 2016
  • The influence of commonly used steeping times and temperatures about mulberry tea on a-glucosidase inhibitory activity were studied. The effects of product and preparation variables on the in-cup chemical composition of mulberry tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during mulberry tea preparation. A comprehensive study was therefore undertaken to determine the contributions of product and provide a basic data for development of high quality mulberry tea products against diabetes. Specific eight mulberry tea were collected from each region of Korea (A-I) and when it was extracted on 85℃ for 2min, a-glucosidase activity was best for 98-102%. According to various temperature and time extraction methods, this study was carried out to optimize teamaking conditions for maximal DNJ extraction from Korean mulberry tea and and it would be of particular interest for people who drink mulberry tea to control blood glucose levels.

Effects of Extraction Method on Physiological Activity and Antibiosis of Mulberry Powder (오디분말의 추출 방법에 따른 생리활성 및 항균효과에 미치는 영향)

  • Kim, Song-Gi;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.3
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    • pp.392-400
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    • 2012
  • The purpose of this study was to analyze the physiological activity and antibiosis of mulberry powder by extract method. The total phenol content of mulberry powder extracted with methanol was 82.9 mg/g, while that of powder extracted with water was 46.9 mg/g. Extractions with methanol were therefore more effective than with water. The total flavonoid contents of mulberry powder extracted with methanol was 13.0 mg/g, while that of powder extracted with water was 9.4 mg/g. Also, the nitrite-scavenging ability of mulberry powder was lower than ascorbic acid and BHT. The SOD-like activity of mulberry powder extracts, natural antioxidant, and artificial antioxidant at 5 mg/mL arranged in order of decreasing concentration were ascorbic acid (98.3%) > BHT (88.1%) > water extract (9.8%) > methanol extract (3.0%). And, the OH radical scavenging activities of mulberry powder extracts and natural antioxidant at 5 mg/mL in order of decreasing concentration was ascorbic acid (97.0%) > methanol extract (46.2%) > water extract (35.8%). The antimicrobial effects of mulberry powder extracted with methanol could be detected on Bacillus cereus ($10,000{\mu}g/disc$) and Staphylococcus aureus ($10,000{\mu}g/disc$).

Quality Characteristics and Antioxidant Activities of Maejakgwa added Mulberry Leaf Powder (뽕잎 분말을 첨가한 매작과의 품질 특성 및 항산화 활성)

  • Jin, So-Yeon
    • Journal of the East Asian Society of Dietary Life
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    • v.23 no.5
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    • pp.597-604
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    • 2013
  • This study was conducted to investigate the effect of mulberry leaf powder on the antioxidant activity and the quality characteristics of maejakgwa (a Korean traditional cookie). Maejakgwa was prepared with different amounts of mulberry leaf powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in mulberry leaf powder and maejakgwa. For analyzing the quality characteristics, bulk density and the pH of the dough, moisture contents, color, texture profile analysis and sensory evaluations were measured. The total phenol contents, DPPH free radical scavenging activity, bulk density of the batter and the a values of maejakgwa significantly increased with increasing mulberry leaf powder, whereas the pH of the batter, L values and b values of the maejakgwa significantly decreased with increasing mulberry leaf powder content. Finally, the results of the acceptance test indicated that maejakgwa containing 6% mulberry leaf powder had the highest scores. From these results, we suggest that mulberry leaf is a good ingredient for increasing consumer acceptability as well as the functionality of maejakgwa.

The Quality Characteristics of Sponge Cake Containing a Functional and Natural Product(1. Mulberry Leaf Powder) (기능성 천연물을 첨가한 스펀지 케이크의 품질 특성(1. 뽕잎 분말))

  • Choi, Gil-Young;Bae, Jong-Ho;Han, Gab-Jo
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.5
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    • pp.703-709
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    • 2007
  • The purpose of this study was to investigate the quality characteristics of sponge cake with various amounts of mulberry leaf powder in place of flour. The specific gravity of kneading was maintained at the different amounts of added mulberry leaf powder, which increased at ratios of 5, 10, 15, and 20 percent. The crumb decreased greatly when flour rather than mulberry leaf powder was used. As the amount of mulberry powder increased, red and yellow color decreased in both the crumb and crust. The volume and symmetry indices of the sponge cake slightly decreased when the amount of mulberry powder increased. However, uniformity was not significantly different between the samples. The specific volume of the cake decreased when the amount of the mulberry leaf powder increased. In addition, mulberry leaf powder increased the degrees of hardness and gumminess of cake, but did not show any differences for the cohesiveness and springiness of the cake texture. In the consumer acceptability test, the most favorable taste and odor were attained at the 10 percent level of mulberry leaf powder.

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Soilborne Diseases of Mulberry and their Management

  • Sharma, D.D.;Naik, V.Nishitha;Chowdary, N.B.;Mala, V.R.
    • International Journal of Industrial Entomology
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    • v.7 no.2
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    • pp.93-106
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    • 2003
  • Soilborne diseases pose a serious problem for mulberry cultivation during nursery plantation and established gardens, which cause severe loss in revenue generation of mulberry growers as compared to foliar diseases. Various soilborne diseases affect mulberry. Among them, root knot and root rot affect the established plantation resulting in severe loss in leaf yield apart from deterioration in leaf quality, which is a pre-requisite in successful sericulture to get the good quality of cocoons. Besides, stem-canker, cutting rot, collar rot and die-back, affect the initial establishment and survivability of mulberry plantation in nursery. The problem is difficult to handle, due to the complex nature of the diseases and also involvement of various biotic and abiotic factors. This is compounded by the occurrence of disease complex (especially nematode + soilborne pathogenic microbes) in established mulberry gardens, which facilitates quick spread of the disease and enhance the plant mortality, resulting substantial loss in leaf yield. Therefore, prevention and timely control measures need to be taken up to protect the mulberry plants from different soilborne plant pathogens. In this review article, symptomatology, epidemiology, disease cycle and control measures of soilborne diseases of mulberry are discussed.

Quality Characteristics of Bread Containing Mulberry Fruit Powder (오디 분말을 첨가한 식빵의 품질 특성)

  • Bae, Jae-Seok;Lee, Eui-Suk;Hong, Soon-Taek
    • Korean Journal of Agricultural Science
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    • v.37 no.2
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    • pp.249-254
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    • 2010
  • This study was carried out to investigate the quality characteristics of bread containing mulberry fruit powder(0, 3, 6 and 9%, w/w). For color values, L, a and b values decreased with increasing the amount of mulberry fruit powder. In texture, increasing the amount of mulberry fruit powder resulted in hardness and chewiness to increase, while springiness and cohesiveness was decreased. Dough volume of bread containing mulberry fruit powder was reduced and specific loaf volume was also decreased with increasing the amount of mulberry powder. With addition of 6% mulberry powder to the bread, overall sensory score showed the highest rating, while it was minimum with 9% addition. In conclusion, it could be expected that a range of mulberry fruit breads can be developed, with good sensory properties.

Sensory Characteristics and Blood Glucose Lowering Effect of Ice-cream containing Mulberry Leaf Powder (뽕잎 아이스크림의 관능적 특성 및 혈당 상승 억제효과)

  • 김현복;정운영;류강선
    • Journal of Sericultural and Entomological Science
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    • v.41 no.3
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    • pp.129-134
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    • 1999
  • The purpose of this study is to investigate the effects of the ice-cream containing mulberry leaves on glucose levels in blood and on sensory characteristics. Mulberry leaves were treated with sodium hydrogencarbonate (NaHCO3) to remove the fresh green note out of dried mulberry powder with ball mill. The recovery rate of dried mulberry leaf powder was 28.9% from fresh mulberry leaves. The points of ice-cream with (treatment 2 : milk-fatty 23%) and without (treatment 7 : coconut butter 9.5%) milk-fatty in the sensory characteristics were 8.31 and 8.47, respectively, of 9.00 as a full point. The range of age of volunteers taken part in the glucose level test were 21∼25 years old. The glucose levels in blood were measured before and after taking up ice-cream. In case of ice-cream with vanilla, the glucose levels increased 27.8%, while those in the up take of ice-cream with mulberry powder decreased 1.6%. In conclusion, the present study has demonstrated that ice-cream containing mulberry leaf powder has an effect to decrease blood glucose levels after the application.

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