Browse > Article
http://dx.doi.org/10.9724/kfcs.2015.31.6.696

Quality Improvement of Dumpling Shell Based on Rice Flour by Addition of Potato Starch and HPMC  

Kang, Yi-Rang (Department of Foodservice Management and Nutrition, Sangmyung University)
Han, Jung-Ah (Department of Foodservice Management and Nutrition, Sangmyung University)
Publication Information
Korean journal of food and cookery science / v.31, no.6, 2015 , pp. 696-702 More about this Journal
Abstract
Rice dumpling shells were prepared with different levels of hydrocolloids, such as hydroxypropyl methyl cellulose (HPMC), and potato starch. After steaming, the physical, sensory, and cooking properties of the shells were measured. Increasing the amount of potato starch decreased the pasting temperature and increased the peak viscosity. With the addition of hydrocolloids, water absorption and cooking loss for the rice dumpling shells decreased significantly. For the textural properties, the rice dumpling shells with hydrocolloids showed lower hardness and higher springiness than the control, and especially, 10% potato starch and 3% HPMC addition (P10H3) improved the texture of the rice dumpling shells the most. The sensory results seemed to be affected more by the addition of potato starch than HPMC, and over 15% addition of potato starch significantly decreased the quality of the rice dumpling shells. By addition of adequate amount of hydrocolloids (3% HPMC and 10% potato starch), the sensory quality of rice dumpling shells can be effectively improved.
Keywords
dumpling shell; potato starch; HPMC; texture; cooking property;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Bergman CJ, Gualberto DG, Weber CW. 1994. Development of a high-temperature-dried soft wheat pasta supplemented with cowpea (Vigna unguiculta (L.) Walp). Cooking quality, color and sensory evaluation. Cereal Chem 71(6):523-527
2 Cho HS, Kim KH. 2008. Quality characteristics of mandupi with skate (Raja kenojei) flour. Korean J Food Culture 23(2): 252-257
3 Crosbie GB, Ross AS, More T, Chiu PC. 1999. Starch and protein quality requirements of Japanese alkaline noodles (ramen). Cereal Chem 76(3):328-334   DOI
4 Gallagher E, Gormley TR, Arendt EK. 2004. Recent advances in the formulation of gluten-free cereal-based products. Trends Food Sci Technol 15(3-4):143-152   DOI
5 Han JA. 2011. Development and characterization of rice cookies containing germinated yakkong powder. Korean J Food Cook Sci 27(6):681-689   DOI
6 Hou GQ. 2001. Oriental noodles. Adv Food Nutr Res 43:141-193   DOI
7 Jeon ER, Jung LH, Park YH. 2006. Effect of rice flour addition on quality properties of functional dumpling skins. J Korean Soc Food Sci Nutr 11(2):160-165   DOI
8 Jung SH, Shin GJ, Choi CU. 1991. Comparison of physicochemical properties of corn, sweet potato, potato, wheat and mungbean starches. Korean J Food Sci Technol 23(3): 272-276
9 Kang BH, Shin EJ, Lee SH, Lee DS, Hur SS, Kim SH, Son SM, Lee JM. 2011. Quality characteristics of dumpling shell containing Pleurotus eryngii powder. J Korean Soc Food Sci Nutr 40(4):570-574   DOI
10 Kang KS, Kim BS. 2003. Changes of rheology on the dumpling shell by added materials. Korean J Food Preserv 10(4):498-505
11 Kim MY, Yun MS, Lee JH, Lee SK. 2008. Effects of HPMC, MC, and sodium alginate on rheological properties of flour dough. Korean J Food Sci Technol 40(4):474-478
12 Kim TH. 2010. Rice processing industry and product status. Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference, September 30 - October 1, Kyungju, Korea. pp 181-194
13 Kim JN, Shin WS. 2009. Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41(1):69-76
14 Kubomura K. 1998. Instant noodles in Japan. Cereal Foods World 43:194-197
15 Lee H, Jang EH, Lee JS, Hong WS, Kim YS, Han JA. 2012. Textural and sensory properties of rice noodle blended with of hydrocolloids. Korean J Food Cook Sci 28(6):703-709   DOI
16 Lee SW, Kim HS, Kim YK, Beak HH, Park HJ. 2010. Application of HPMC for the food industry. Food Sci Ind 43(4): 76-84
17 Lim EJ, Chio SJ, Lee EJ. 2013. Effect of hydrocolloids on the quality of rice dumpling skins. J Korean Soc Food Sci Nutr 42(6):964-968   DOI
18 Miskelly DM, Moss HJ. 1985. Flour quality requirements for Chinese noodle manufacture. J Cereal Sci 3(4):379-387   DOI
19 Oda M, Yasuda Y, Okazaki S, Yamauchi Y, Yokoyama Y. 1980. A method of flour quality assessment for Japanese noodles. Cereal Chem 57(4):253-254
20 Pak HO, Jang JS, Sohn CY. 2010. Quality characteristics of sponge cakes with added rice flour produced by modified genoise method. Korean J Food Nutr 23(4):607-614
21 Park BH, Ju SM, Cho HS. 2010. Effect of Enteromorpha intenstinalis powder addition in the quality of dumpling shell. Korean J Food Preserv 17(6):814-819
22 Pyun JW, Nam HW, Woo IA, 2001. A study on the characteristics of Mandu-pi differing in roasted soy flour content. Korean J Food Nutr 14(4):287-292
23 Rosell CM, Marco C. 2008. Rice. pp 81-97. In: Technology of functional cereal products. CRC Press. New York, NY, USA
24 Rosell CM, Yokoyama W, Shoemaker C. 2011. Rheology of different hydrocolloids?rice starch blends. Effect of successive heating-cooling cycles. Carbohydr Polym 84(1):373-382   DOI
25 Shelke K, Dick JW, Holm YF, Loo KS. 1990. Chinese wet noodle formulation: A response surface methodology study. Cereal Chem 67(4):338-342
26 Song JM, Shin SN, Park HR, Yoo BS. 2001. Effect of potato starch content on physical properties of Ramyon. J Korean Soc Food Sci Nutr 30(3):450-454
27 Arendt EK, Bello FD. 2008. Functional cereal products for those with gluten intolerance. pp 446-475. In: Technology of functional cereal products. CRC Press. New York, NY, USA
28 Bae EJ. 2008. Current state and prospect of dumpling industry. Proceedings of the EASDL Conference. The East Asian Society of Dietary Life Semiannual. Seoul, Korea. pp 51-67
29 BeMiller JN. 2008. Hydrocolloids. pp 203-215. In: Technology of functional cereal products. CRC Press. New York, NY, USA