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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.32 no.6, 2017년, pp.558 - 565
This study examined the quality characteristics of cookies prepared with mulberry leaf powder (0, 1, 3, 5, and 7%) substituted for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of mulberry leaf powder. The spread factor of the cookies also increa...
핵심어 | 질문 | 논문에서 추출한 답변 |
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뽕잎의 효능은 무엇인가? | 1995). 뽕잎의 생리활성에 관한 연구를 보면 항산화계를 강화시키고, 산화적 스트레스를 억제하는 효과(Cha et al. 1999; Kim et al. 2007), 혈당상승을 억제하며 혈액 중의 중성지방과 콜레스테롤을 저하시키는 작용(Kim et al. 1998) 및 동맥경화증과 고지혈증의 치료효과(Yoo et al. 2002) 등이 보고되었다. 또한 인체 내에서 혈소판 응집 억제(Pace-Asciak et al. | |
크림법을 이용한 뽕잎 분말을 첨가한 쿠키의 반죽 제조방법은 무엇인가? | 뽕잎 분말을 첨가한 쿠키의 반죽 제조방법은 생산 공장에서 가장 보편적으로 사용하는 크림법(creaming method)을 사용하였다. 버터를 볼에 넣고 부드럽게 한 후 설탕을 넣어 어느 정도 녹으면 달걀을 조금씩 혼합하여 부드러운 크림상태로 만들고, 여기에 베이킹파우더를 넣어 혼합한 후 크림을 완성하였다. 완성된 크림에 밀가루와 뽕잎 분말을 넣어 반죽을 하고, 완성된 반죽을 냉장고(CRF114AD, Samsung, Korea)에서 2시간동안 휴지시킨 후, 적당량을 밀판에 얹은 후 밀대를 사용하여 0. | |
뽕나무 잎의 생리활성 물질은 무엇인가? | 뽕나무의 잎은 한방의 전통생약으로 당뇨병을 예방, 치료하며 갈증을 해소시키는 것으로 알려져 있고(Oku et al. 2006), 뽕나무 잎에는 flavonoids, steroids, triterpenes, amino acids, vitamins 등과 다량의 미네랄 성분이 존재하며(Thabti et al. 2012), 뽕잎의 혈당 강하효과에 대한 과학적인 입증 연구가 보고되고 있다(Kimura et al. |
American Association of Cereal Chemists. 1986. Aproved Method of the Am Asoc Cereal Chem (Method 10-52, Fist approval 2-24-75; Revised 10-28-81) St. Paul, MN
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Cha JY, Kim HJ, Chung CH, Cho YS. 1999. Antioxidantive activities and contents of polyphenolic compound of Cudrania tricuspidata. J. Korean Soc. Food Nutr., 28(11):1310-1315
Cho HS, Park BH, Kim KH, Kim HA. 2006. Antioxidant effect and quality characteristics of cookies made with sea tangle powder. Korean J. Food Culture, 21(5):541-549
Cho YJ, Ju IS, Kim BO, Kim JH, Lee BG, An BJ, Choo JW. 2007. The antimicrobial activity against Helicobacter Pylori and antioxidant effect from the extracts of mulberry leaves. J. Korean Soc. Appl. Biol. Chem., 50(3):334-343
Choi GY, Bae JH, Han GJ. 2007. The quality characteristics of sponge cake containing a functional and natural product (1. mulberry leaf powder). J. East Asian Soc. Dietary Life, 17(6):703-709
Choi JH, Kim DI, Park SH, Kim DW, Lee JS, Ryu KS, Lee WC. 1999. Effect of mulberry leaf extract on oxygen radicals and their scavenger enzymes in serum of rats. Korean J. Seirc. Sci., 41(2):135-140
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Jang EY, Jin TY, Eun JB. 2006. Properties of puffed mulberryrice snack, ppeongtuigi by pellet with mulberry leaf and brown rice flour. Korean J. Food Sci. Technol., 38(6):756-761
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Kimura M, Chen F, Nakashima N, Kimura I, asano N, Koya S. 1995. Antihyperglycemic effects of N-containing sugars derived from mulberry leaves in syr-induce diabetic mice. J. Trad. Med., 12(2):214-220
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Pace-Asciak CR, Hahn SE, Diamandis EP, Soleas G, Goldberg DM. 1995. The red wine phenolics transresveratol and quercetin block human platelet aggregation and eicosanoid systhesis: implications for protection anainst coronary heart disease. Clin. Chim. Acta., 235(2):207-219
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Park SH, Lee JH. 2007. The quality characteristics of cream prepared with mulberry leaf powder. Korean J. Food Cookery Sci., 23(6):601-608
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Shin SM, La SH, Choi MK. 2007. A study on the quality characteristics of kimchi with mulberry leaf powder. Korean J. Food & Nutr., 20(1):53-62
Shin YJ, Park GS. 2005. Quality characteristics of fish meat paste containing mulberry leaf powder. J. East Asian Soc. Dietary Life, 15(6):738-745
Thabti I, Elfalleh W, Hannachi H, Ferchichi A, Campos MG. 2012. Identification and quantification of phenolic acids and flavonol glycosides in Tunisian Morus species by HPLC-DAD and HPLC-MS. J. Funct. Foods 4(3):367-374
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