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Quality characteristics of dumpling shell added with dropwort powder

미나리 분말을 첨가한 만두피의 품질특성

  • Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu) ;
  • Kim, Ji-Young (Faculty of Food Service and Technology, Catholic University of Daegu)
  • 박금순 (대구가톨릭대학교 생명식품학부 외식산업학과) ;
  • 김지영 (대구가톨릭대학교 생명식품학부 외식산업학과)
  • Received : 2014.10.15
  • Accepted : 2015.04.07
  • Published : 2015.04.30

Abstract

We investigated quality changes in dumpling shells by addition of various concentrations of dropwort powder. Dumpling shells were added with 0, 1, 3, 5, and 7%. dropwort powder respectively. Their water-binding capacity, weight, volume, and turbidity increased after cooking. As the added dropwort powder increased, their DPPH radical scavenging activity significantly increased (p<0.001). In addition, their L and a values decreased whereas their b value increased. In terms of the textural characteristics, the hardness and springiness increased and the cohesiveness and brittleness of the cooked dumpling shells significantly increased with an increasing content of dropwort powder. The savory taste, moisture, and chewiness of the dumpling shells prepared with the addition of 3% dropwort powder were preferred. Overall, the sensory evaluation showed that the sensory characteristics of the dumpling shells were best with the addition of 3% dropwort powder.

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