A Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder

Lee, Min-Ae; Byun, Gwang In

doi:10.20878/cshr.2013.19.2.004004004

culinarysciencehospitalityresearch

2013

DOI: 10.20878/cshr.2013.19.2.004004004

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A Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder

Min-Ae Lee¹,

Gwang In Byun²

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Cited by 2 publications

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Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage

Shin¹,

Kim²,

Kim³

2014

Korean Journal of Food Preservation

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This study was conducted to evaluate the quality and to inhibit the lipid oxidation of Yackwa with 0, 1, 2, or 3% mulberry concentrate added. We stored Yackwa at 60°C for three weeks. After the three-week storage, the acid value of the Yackwa with mulberry concentrate was lower than that of the control Yackwa. The hydroperoxide value (22.39 meq/kg) of the Yackwa with 3% mulberry concentrate at two weeks of storage was 50% lower than that of the control Yackwa (47.03 meq/kg). Also, after three-week storage, the TBA value of the Yackwa with 3% mulberry concentrate was about two times lower than that of the control group. The L and b values in the Hunter color system of the Yackwa with mulberry concentrate decreased significantly as the amount of the mulberry added increased, whereas the a value increased. The antioxidant activity, such as the DPPH radical scavenging activity, significantly increased in the Yackwa with mulberry concentrate, unlike in the control. These results might have been caused by the mulberry concentrate, which contains an antioxidant. The ability of the mulberry concentrate to delay the rancidity of the Yackwa was due to its antioxidant activity.

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Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage

Shin¹,

Kim²,

Kim³

2014

Korean Journal of Food Preservation

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The Quality Characteristics of Dongpayuek Soy Sauce Prepared with Different Contents of Mulberry Fermented Liquor

Park¹,

강기호²,

Hun³

2018

culinarysciencehospitalityresearch

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A Study on Physicochemical Characteristics of Frozen Mulberry Fruit and the Quality and Sensory Characteristics of Bagel with Different Drying Conditions of Mulberry Powder

Cited by 2 publications

References 1 publication

Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage

Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage

The Quality Characteristics of Dongpayuek Soy Sauce Prepared with Different Contents of Mulberry Fermented Liquor

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