METHOD OF MANUFACTURING PORRIDEGE PREPARED WITH OPTIMIZED MIXTURE LEVEL OF MULBERRY LEAF POWDER AND MULBERRY FRUIT POWDER

摘要

An optimal mixing rate of mulberry leaves and mulberry powder is found using a reaction surface analysis (RSM) to prepare a functional porridge. The produced functional porridge has excellently expressed tastes, colors, fragrances, overall palatability, and physiological activity. The contents of mulberry leaf powder and mulberry powder are set as independent variables to be added when manufacturing a porridge by calculating an optimal mixing rate of mulberry leaves and mulberry powder. As dependent variables, a color (Y1), a fragrance (Y2), a taste (Y3), total palatability (Y4), a total polyphenol content (Y5), a DPPH free radical scavenging ability (Y6), GABA (Y7), and C3G (Y8) are set. A method for preparing a functional porridge having an optimal mixing rate of mulberry leaves and mulberry powder is introduced. As a result of predicting the optimal point of a functional porridge to which mulberry leaves and mulberry powder are added using an RSM, the optimal mixing rate is 4.39 g of mulberry leaf powder and 6 g of mulberry powder.