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KMID : 0665420190340010061
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Korean Journal of Food Culture
2019 Volume.34 No. 1 p.61 ~ p.67
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Quality Characteristics of Dumpling Shell made with Mulberry Leaf(Morus alba Linne) Powder
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Park In-Duck
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Abstract
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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℃, 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.
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KEYWORD
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Mulberry leaf powder , dumpling shell, quality characteristics, sensory evaluation
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