Year: 2005
Type: article
Abstract: To optimize the manufacturing of mulberry leaf soybean curd, high impact planet아y mill was used to reduce and control the average particle size of mulbεπy leaf powder.The added effects of concentrations and average particle sizes of mulberry 1εaf powder, and concentrations of grape seed extract on the hedonic scores of overall quality of mulberry leaf soybean curds were analyzed by response surface methodology with a central composite method.We also analyzed the effects of mulbeπy leaf extract concentrations from 0% to 0.75%(w/w) on the hedonic and intensity scores of mulberry leaf soybean curds.Affìεcting factor for the hedonic scores of overall quality of mulberry leaf soybean curd product was aπanged according to average particle size of mulberry leaf powder, concentration of mulbεπy 1εaf powder and concεntration of grape seed extract.ηle average particle size and concentration of mulberry leaf powdεr were significant factors at thε 5% level.The optimum added conditions of mulbeπy leaf powder for manufacturing of mulbeπY 1εaf soybεan curd were 0.40%(w/w) of concentration 때d 40 μm of average particle size of m비beπy leaf powder, and 176ppm(w/w) of grape seed extract concentration, which hedonic score of mulberry leaf soybean curd product was 6.45.The astringency intensities of mulberry 1εaf soybean curds were sirnilar to control up to 0.50% of mulberry leaf extract concentrations.While, that of the 0.75% was a little bit higher than that of control.Thεre was no difference in the astringency intensities of mulbeπy leaf soybεan curds at the 5% level.The optimum mulberry leaf extract concentrations was 0.25% in hedonic scores of color, flavor and overall qu떠lty except texture.
Source: Food Engineering Progress
Institution: Dankook University
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4404774550