Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Shrimp Flour Added Dumpling Shell

새우 분말을 첨가한 만두피의 품질 특성

  • Kim, Kyung-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Park, Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Young-Ja (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Su-Ryoun (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 김경희 (목포대학교 생활과학부 식품영양학) ;
  • 박복희 (목포대학교 생활과학부 식품영양학) ;
  • 조영자 (목포대학교 생활과학부 식품영양학) ;
  • 김수련 (목포대학교 생활과학부 식품영양학) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학)
  • Published : 2009.04.30
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Abstract

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 $95^{\circ}C$, viscosity at $95^{\circ}C$ 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.

Keywords

References

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