Quality Changes of Mulberry Leaf Health Moon Cake before and after Baking
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Abstract:
Effects of mulberry leaf superfine powder on colour, nutritional active ingredients, texture and flavor compositions of snow skin and lotus-paste moon cakes before and after baking were compared. The results showed that high baking temperature significantly increased the luminosity, green, and yellow of the crust. The chlorophyll lost in skins of mulberry leaf from 203.88 μg/g to 101.70 μg/g, but the green deepened further. The addition of mulberry leaf superfine powder significantly increased the phenolics contents in moon cake and retained more active ingredients after baking. Mulberry leaf powder helped to increase the hardness, elasticity, cohesiveness, chewiness, resilience and lower viscosity of the moon cakes, especially for the crust. Head space solid phase microextraction (SPME) technique combined with GC-MS was employed to analyze volatile flavor, showing that the types of volatile flavor increased gradually. The main volatile flavor was alkane and furan after baking. And 2,4 - dimethyl heptane and 3,6 - dimethyl decane may be the two characteristic flavor components of mulberry leaf filling moon cake.
