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KMID : 1134820210500101074
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 10 p.1074 ~ p.1081
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Quality Characteristics and Antioxidant Activities of Dumpling Shell Based on the Addition of Sorghum Powder Addition
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Park Jae-Hee
Seong Eun-Jeong
Heo Hui-Jin
Kim Hyun-Joo
Jeong Heon-Sang
Lee Jun-Soo
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Abstract
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This study was conducted to evaluate the quality characteristics and antioxidant activities of dumpling shells prepared by adding 10, 15, and 20% (w/w) sorghum powder (SP). The water-binding capacity, weight and volume of the dumpling shells decreased, and turbidity increased after cooking as the quantum of SP increased. The L and b values decreased with increasing amounts of SP, whereas a value increased. Texture analysis revealed that chewiness, gumminess, cohesiveness, and springiness increased as amount of SP increased, whereas hardness and adhesiveness decreased. A measurement of the antioxidant compounds in the dumpling shells showed that the polyphenol and flavonoid contents at 20% SP were 14.68 mg gallic acid equivalents/25 g fresh weight (FW) and 5.91 catechin equivalent/25 g FW, respectively. The DPPH and ABTS free radical scavenging activity and reducing power were the highest in the dumpling shells at 20% SP. The findings of this study indicate the feasibility of SP added dumpling shells as a health food with physiological benefits and provide evidence for introducing various health foods enhanced with the addition of SP.
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KEYWORD
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sorghum, dumpling shell, antioxidant, quality, texture
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