Quality characteristics of dumpling shell with sea tangle powder

다시마 분말을 첨가한 만두피의 품질 특성

  • 박인덕 (초당대학교 조리과학부)
  • Received : 2014.12.01
  • Accepted : 2015.02.24
  • Published : 2015.04.30


This study investigated the effects of sea tangle powder (SP) on the physicochemical and sensory characteristics of dumpling shells. Various dumpling shell samples were prepared with wheat flour containing different amounts of SP. The characteristics of the dumpling shell samples were investigated based on their viscosity, cooking properties, color values, and texture properties. Their sensory characteristics were evaluated by using seven scores. According to the amylograph data, the composite SP-wheat flour samples showed an increased gelatinization temperature with an increasing SP content, whereas the initial viscosity at $95^{\circ}C$ was decreased after 15 minutes. The increase of SP amount decreased the values of L and b whereas the a value increased. With regard to the textural characteristics, the dumpling shells with an increased amount of SP showed increased hardness, cohesiveness, and adhesiveness, whereas the SP addition reduced the springiness of the dumpling shell. The dumpling shell with the addition of 3% SP showed the highest overall acceptability in the sensory evaluation.


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