Effects of Different Levels of Mulberry Leaf Powder on the Quality Characteristics of Nang
To study the effect of mulberry leaf powder on Nang,different proportions of mulberry leaf powder were added to the raw materials of Nang,and to bake it into a Nang cakes.By measuring the sensory score,color and texture characteristics(TPA)of Nang,the influence of mulberry leaf powder on the quality characteristics of Nang was studied by single-factor test.The results showed that different addition levels of mulberry leaf powder to significant differences in the sensory score,color and texture characteristics of Nang.When the addition amount of mulberry leaf powder was greater than 3％,the baking quality of Nang becomes worse,the hardness and chewiness of Nang increase,the color became worse,and the surface of Nang was tight and dry and cracked,which was not suitable for making Nang.In order to improve the appearance of Nang,mulberry leaf powder adding amount of 0.2％-0.5％is the most suitable.If the advantages of mulberry leaf in diet and medicine are highlighted,the optimum dosage of mulberry leaf powder is 0.6％-1％.
NETL
NSTL
万方数据
