한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제34권1호
  • /
  • Pages.61-67
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  • 2019
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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뽕잎 분말을 첨가한 만두피의 품질 특성

Quality Characteristics of Dumpling Shell made with Mulberry Leaf (Morus alba Linne) Powder

  • 박인덕 (초당대학교 외식조리창업학과)
  • Park, In-Duck (Department of Foodservice Culinary, Chodang University)
  • 투고 : 2017.11.21
  • 심사 : 2018.07.19
  • 발행 : 2019.02.28
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초록

This study examined the quality characteristics of dumpling shells prepared with 0, 2, 4, 6, and 8% mulberry leaf powder. According to the amylograph data, the composite of mulberry leaf powder-wheat flour samples reduced the gelatinization temperatures, viscosities at $95^{\circ}C$, and maximum viscosity with increasing mulberry leaf powder content. The lightness (L) and redness (a) values decreased with increasing mulberry leaf powder content, whereas the yellowness (b) value increased. In addition, the weight, volume, and turbidity increased after cooking. In terms of the textural characteristics, addition of mulberry leaf powder increased the hardness, springiness, cohesiveness, chewiness, and adhesiveness. The DPPH free radical scavenging activity of the dumpling shells increased significantly (p<0.05) with increasing levels of mulberry leaf powder. The taste, chewiness and texture of the dumpling shells prepared with added 4% mulberry leaf powder were preferred. The sensory evaluation showed that the overall preference of the dumpling shell with the addition of 4% mulberry leaf powder was more effective than the control.

키워드

Formula of dumpling shell added with varied amounts of mulberry leaf powder

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Effects of mulberry leaf powder on the pasting properties of dumpling shell

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Proximate composition of wheat flours and mulberry leaf powder

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Effects of mulberry leaf powder on the color of dumpling shell

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Effects of mulberry leaf powder on the textural properties of dumpling shell

SSMHB4_2019_v34n1_61_t0005.png 이미지

Effects of mulberry leaf powder on the cooking characteristics of dumpling shell

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DPPH radical scavenging activity of the dumpling shell with the addition of mulberry leaf

SSMHB4_2019_v34n1_61_t0007.png 이미지

Effects of mulberry leaf powder on the sensory evaluation score of dumpling shell

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