Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

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.

본 연구는 생리 활성 기능을 지닌 미나리를 이용한 다양한 가공제품의 개발 및 미나리의 활용성 증대의 일환으로 미나리 분말 첨가에 따른 만두피의 제조 및 품질특성에 대하여 살펴보았다. 밀가루 대체 미나리분말 0, 1, 3, 5, 7%를 첨가하여 만두피를 제조한 결과 수분결합력은 미나리 분말이 첨가될수록 증가하였으며 수분함량은 미나리 분말 첨가량에 따른 유의적인 차이는 없었다. 만두피의 조리 특성에서는 무게와 수분흡수율과 부피는 대조군에 비하여 미나리 분말 첨가구가 높게 나타났으며 미나리 분말 첨가량이 많아짐에 따라 유의적으로 증가하는 경향을 보였다(p<0.001). 탁도는 미나리 분말 7% 첨가 만두피가 가장 높게 나타났으며 미나리 분말 첨가량이 증가할수록 용출성분이 유의하게 증가하였다(p<0.001). 미나리 분말 첨가 만두피의 DPPH radical 소거능은 미나리 분말 첨가량이 증가할수록 높게 나타났으며 색도에서는 미나리 분말 첨가량이 증가할수록 L값과 a값은 감소하였으며 b값은 증가하였다. Texture에서 경도는 대조군에 비해 미나리 분말 첨가구가 높게 나타났으며 탄력성과 응집성은 미나리 분말 첨가량이 증가할수록 유의적으로 높게 나타났다(p<0.001). 외관의 기호도에서는 미나리 분말이 많이 첨가될수록 선호도가 높았으며 향미, 맛, 질감, 전체적인 기호도에서 미나리 분말 3% 첨가 만두피가 기호도면에서 우수하게 평가되어 기능성과 기호적인 측면에서 도움을 줄 수 있는 만두피로 사용 될 수 있을 것이라 사료된다.

Keywords

References

  1. Park ID (2012) Quality characteristics of dumpling shells containing loquat leaf powder. J East Asian Soc Dietary Life, 22, 795-801
  2. Bok HJ (2008) The a literary investigation on mandu type and cooking methods of mandu during the Josenera (1400's-1600's). Korean J Food Culture, 23, 252-257
  3. Chang HJ, Hwang YK (2006) Product development and market testing of ready-to-eat mandu with pond-snail as a health food. Korean J Community Nutrition, 11, 650-660
  4. Park BH, An SA, Cho HS (2014) Quality characteristics of mandupi added with Curcuma atomatica powder. Korean J Food Culture, 29, 348-354 https://doi.org/10.7318/KJFC/2014.29.4.348
  5. Cho HS, Kim KH (2008) Quality characteristics of mandupi with skate (Raja kenojei) flour. Korean J Food Culture, 23, 252-257
  6. Pyun JW, Nam HW, Woo IA (2001) A study on the characteristics of mandupi differing in roasted soy flour content. Korean J Food Nutr, 14, 287-292
  7. Kim KH, Park GH, Cho YJ, Kim SR, Cho HS (2009) Quality characteristics of shrimp flour added dumpling shell. Korean J Food Culture, 24, 206-211
  8. Park BH, Ju SM, Cho HS (2010) Effect of Enteromorpha intenstinalis powder addition in the quality of dumpling shell. Korean J Food Preserv, 17, 814-819
  9. Kang BH, Shin EJ, Lee SH, Lee DS, Hur SS, Kim SH, Son SM, Lee JM (2011) Quality characteristics of dumpling shell containing Pleurotus eryngii powder. J Korean Soc Food Sci Nutr, 40, 570-574 https://doi.org/10.3746/jkfn.2011.40.4.570
  10. Seo JS (2013) Quality characteristics of dumpling shell with Curcuma longa L. powder added. Korean J Food Preserv, 20, 621-627 https://doi.org/10.11002/kjfp.2013.20.5.621
  11. Seo EO, Kim KH, Ko SH (2011) Quality characteristics of muffins containing domestic dropwort powder (Oenanthe stolonifera D.C.). J East Asian Soc Dietary Life, 21, 338-344
  12. Hwang CR, Hwang IG, Kim HY, Kang TS, Kim YB, Joo SS, Lee JS, Jeong HS (2011) Antioxidant component and activity of dropwort ethanol extracts. J Korean Soc Food Sci Nutr, 40, 316-320 https://doi.org/10.3746/jkfn.2011.40.2.316
  13. Son MG, Cha CG, Park JH, Kim CS, Lee SP (2005) Manufacture of dropwort extract using brown sugar fructose syrup and oligosaccharides. J Korean Soc Food Sci Nutr, 34, 1485-1489 https://doi.org/10.3746/jkfn.2005.34.9.1485
  14. Kim CB, Lee SH, Kim MY, Yoon JT, Cho RK (2002) Effect of addition of leak and dropwort powder on quality of noodles. Korean J Food Preserv, 9, 36-41
  15. Park SJ, Lee KS, An HL (2007) Effects of dropwort powder on the quality of castella. J East Asian Soc Dietary Life, 17, 834-839
  16. Sung KH, Hong JS, Seo BH, Choi JJ (2010) A study of the quality characteristics of sulgidduk added with dropwort powder. J East Asian Soc Dietary Life, 20, 589-595
  17. AOAC (1995) Official Method of Analysis. 16th ed, Association of Official Analysis Chemists, Washinhton DC, p 1-43
  18. Oh BY, Lee YS, Kim YO, Kang JH, Jung KJ, Park JH (2010) Quality characteristics of dried noodles prepared by adding Hericium erinaceum powder and extract. Korean J Food Sci Technol, 42, 714-720
  19. Lee YS, Lim NY, Lee KH (2000) A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Soc Food Sci, 16, 59-66
  20. Park BH, Cho HS (2006) Quality characteristics of dried noodles made with Dioscorea japonica flour. Korean J Food Cookery Sci, 22, 173-180
  21. Lee SH, Kim JH (2013) Fermentation and quality characteristics of cheonggukjang with addition of dropwort (Oenanthe stolonifera D.C.) powder. J Korean Soc Food Sci Nutr, 42, 1133-1138 https://doi.org/10.3746/jkfn.2013.42.7.1133
  22. Kang KS, Kim BS (2003) Changes of rheology on the dumpling shell by added materials. Korean J Food Preserv, 10, 498-505
  23. Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS (2004) Characteristics of wax gourd juice-added dry noodles. Korean J Food Sci Technol, 36, 795-799

Cited by

  1. Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder vol.31, pp.3, 2016, https://doi.org/10.7318/KJFC/2016.31.3.243
  2. 모시잎 분말 첨가에 따른 만두피의 품질 특성 vol.33, pp.3, 2018, https://doi.org/10.7318/kjfc/2018.33.3.268
  3. Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition vol.50, pp.10, 2015, https://doi.org/10.3746/jkfn.2021.50.10.1074