뽕잎분말 첨가수준에 따른 증편의 품질특성 및 무기질 함량변화 = Quality and Changes of Mineral Contents in Jeung-pyun according to the Addition Levels of Mulberry Leaves Powder

다국어 초록 (Multilingual Abstract)

Jeung-pyun added to mulberry leaves powder was tested to prove in inorganic ingredients, physical function, chromaticity and rheometer. For cake, mulberry leaves powder were added to rice flour in the ratio of 0%, 1%, 2%, and 3% respectively. In inorganic ingredients test, the amounts of calcium, magnesium and potassium were increased according to adding levels of mulberry leaves powder. But the amounts of iron, copper and zinc, were not correlated with it. Calcium, magnesium and potassium are anti-hypertension inorganic substances. Thus, it is considered that food with plenty amounts of inorganic ingredients is an effective diet for the patients who suffer from cardiovascular disease. In physical evalution test the ratio of mulberry leaves powder was not correlated with the appearance of Jeung-pyun. The value of color decreased as the ratio of mulberry leaves powder increases. In texture, Jeung-pyun added with 2% mulberry leaves powder had the highest value. In moisture, as the level of mulberry leaves powder was increased, the value was decreased. In rheometer test, Jeung-pyun 0% mulberry leaves powder had the highest value in hardness. While the ratio of mulberry leaves powder was not correlated with cohesiveness. Jeung-pyun added to 1 % mulberry leaves powder had the highest value. In gumminess and brittleness, 0% Jeung-pyun had the highest value, but the ratio was not correlate with cohesiveness.