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KMID : 0665420160310030243
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Korean Journal of Food Culture
2016 Volume.31 No. 3 p.243 ~ p.249
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Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder
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Park In-Duck
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Abstract
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The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory
characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at 95oC, viscosity at 95oC after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.
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KEYWORD
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Capsosiphon fulvescens powder, dumpling shell, quality characteristics
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