This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at 95oC, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

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 increased significantly with increasing mulberry leaf powder content added to the cookies recipe. In addition, the Hunter’s color L and a values decreased significantly with increasing mulberry leaf powder content, whereas the b value increased. According to hardness measurements, the substitution of 1~7% mulberry leaf powder resulted in increased hardness compared to the control. Moreover, the DPPH free radical scavenging activity of the cookies was increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The sensory evaluation revealed cookies containing 3% to have the highest scores.

This study was conducted to investigate the quality characteristics and antioxidant properties of cookies supplemented with 1-4% (w/w) mulberry leaf powder (MLP). The pH and density of cookie dough were not significantly influenced by the increasing levels of MLP (p>0.05), while the moisture content appeared to decrease significantly (p<0.05). The spread ratio of cookies tended to decrease with increasing levels of MLP (p<0.05). Lightness (L*), redness (a*), and yellowness (b*) decreased significantly with a higher amount of MLP (p<0.05). The use of MLP significantly increased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis-3-ethylbenzthiazoline- 6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated (p<0.05). The consumer acceptance test indicated that the addition of 1% MLP had a favorable effect on the consumer preferences in all the attributes. Based on the overall observations, cookies with 1% MLP can take advantage of the functional properties of MLP without sacrificing consumer acceptability.

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-α production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

뽕잎, 녹차 및 뽕잎과 녹차혼합물이 sterptozotocin 유발 당뇨 쥐의 혈당 조절효과에 대해 살펴보았다. 실험군은 정상군(N), 당뇨 대조군(STZ), 5% 뽕잎 분말 첨가 당뇨군(STZ-M), 5% 녹차 분말 첨가 당뇨군(STZ-G) 및 2.5% 뽕잎과 2.5% 녹차혼합분말 첨가 당뇨군(STZ-MG)으로 5군으로 나누어 4주간 실시하였다. 체중증가량은 뽕잎, 녹차 및 뽕잎과 녹차혼합물 첨가 당뇨군(STZ-M, STG-G, STZ-MG)들이 당뇨 대조군(STZ)에 비하여 유의적 차이는 없었으나 다소 증가하였다. 뇨 중 포도당 함량은 뽕잎, 녹차 및 뽕잎과 녹차혼합물 첨가 당뇨군(STG-G, STZ-MG)들이 당뇨 대조군(STZ)에 비하여 감소효과를 보였다. 4주간 혈당의 변화는 뽕잎, 녹차 및 뽕잎과 녹차혼합물(STZ-M, STG-G, STZ-MG)의 급여로 혈당 수준이 감소하는 경향이었고, 뽕잎과 녹차혼합물 첨가 당뇨군(STZ-MG)이 혈당 강하효과가 가장 높았다. 시험 종료 후 혈청 포도당 함량은 뽕잎, 녹차 및 뽕잎과 녹차혼합물 첨가(STZ-M, STG-G, STZ-MG)로 당뇨 대조군(STZ)에 비하여 모두 유의적으로 낮게 나타나 정상군(N)과 비슷한 경향을 보였다. 혈청 인슐린 함량은 녹차 및 뽕잎과 녹차혼합물 첨가(STG-G, STZ-MG)로 당뇨 대조군(STZ)에 비하여 유의적으로 증가하였고, 혈청 fructosamine 함량은 유의적으로 감소하였다. 이상의 결과 뽕잎, 녹차 및 뽕잎과 녹차혼합물의 급여는 STZ로 유발된 당뇨 쥐의 혈당 강하효과를 확인하여, 당뇨성 질환의 예방 및 개선에 효과가 있을 것으로 사료된다.