Development of Rice Seasoning from Mulberry Leaves

Abstract

This research aimed to develop rice seasoning products from mulberry leaves using mature mulberry leaves, which are agricultural waste from the mulberry tea production process of Prasanmit community, Hiran Ruchi subdistrict, Thonburi district, Bangkok. The result found that the appropriate formula composed of 20% coarsely ground dried mulberry leaves, 25% roasted white sesame seeds, 15% roasted black sesame seeds, 16% light soy sauce, 12% water (for dissolving the seasoning solution), 6% sugar, 4% finely ground chili, and 2% salt. The product received an overall acceptance score at the level of liking moderately (7.43 ± 0.74). The quality analysis of water activity, total viable count, yeast and mold revealed that every quality attribute met the criteria specified by Thai Community Product Standards: Rice Seasoning from Vegetable (TCPS 1511/2562)