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KMID : 0665420090240020206
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Korean Journal of Food Culture
2009 Volume.24 No. 2 p.206 ~ p.211
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Quality Characteristics of Shrimp Flour Added Dumpling Shell
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Kim Kyung-Hee
Park Bock-Hee
Cho Young-Ja
Kim Su-Ryoun
Cho Hee-Sook
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Abstract
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The purpose of this study was to investigate the effect of shrimp flour on quality characteristics of dumpling shell. Dumpling shell samples were prepared with wheat flour along with the addition of different amount of shrimp flour, followed by functional measurements and sensory evaluations. According to amylograph data, the composite shrimp flour/wheat flour samples had increased gelatinization temperature with increasing shrimp flour content, while initial viscosity at , viscosity at after 15 minutes, and maximum viscosity were reduced. In terms of color values, L value decreased, but a and b values increased with increasing shrimp flour content. Furthermore, the addition of shrimp flour increased hardness and decreased chewiness in all samples. Overall, sensory evaluations proved that dumpling shell with 10% added shrimp flour was preferred over the other samples.
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KEYWORD
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shrimp flour, dumpling shell, quality characteristics, amylograph
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