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KMID : 1134820110400040570
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 4 p.570 ~ p.574
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Quality Characteristics of Dumpling Shell Containing Pleurotus eryngii Powder
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Kang Bok-Hee
Shin Eun-Jeong
Lee Sang-Han
Lee Dong-Sun
Hur Sang-Sun
Kim Seong-Ho
Son Seok-Min
Lee Jin-Man
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Abstract
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This study was conducted to investigate the quality characteristics of dumpling shells with added Pleurotus eryngii powder (PP) (2%, 4%, 6%). The weight after cooking and volume of the dumpling shells increased with the addition of PP. The water absorption of the dumpling shells was not significantly different by the addition of PP. Turbidity after cooking increased and hardness decreased by adding PP. The L value after cooking decreased with the addition of PP, and the b value was highest when the content of PP was 6%. Adhesiveness increased by adding PP and springiness decreased when PP content was above 4%. Chewiness and gumminess decreased by adding the powder. There were no differences among the control, 2%, and 4% samples in cohesiveness values, but cohesiveness significantly decreased with the addition of 6% of powder. Color characteristics showed low values when PP was added at more than 6% according to sensory characteristics tests. No significant differences were found in flavor, taste, smoothness, moisture, or adhesiveness of the dumpling shells after cooking according to additions of PP. Chewiness was higher by adding PP compared to the control, but no significant differences were found by additions of PP.
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KEYWORD
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Pleurotus eryngii, dumpling shell, mushroom powder, quality characteristics
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