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http://dx.doi.org/10.11002/kjfp.2015.22.2.197

Quality characteristics of dumpling shell added with dropwort powder  

Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
Kim, Ji-Young (Faculty of Food Service and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.22, no.2, 2015 , pp. 197-203 More about this Journal
Abstract
We investigated quality changes in dumpling shells by addition of various concentrations of dropwort powder. Dumpling shells were added with 0, 1, 3, 5, and 7%. dropwort powder respectively. Their water-binding capacity, weight, volume, and turbidity increased after cooking. As the added dropwort powder increased, their DPPH radical scavenging activity significantly increased (p<0.001). In addition, their L and a values decreased whereas their b value increased. In terms of the textural characteristics, the hardness and springiness increased and the cohesiveness and brittleness of the cooked dumpling shells significantly increased with an increasing content of dropwort powder. The savory taste, moisture, and chewiness of the dumpling shells prepared with the addition of 3% dropwort powder were preferred. Overall, the sensory evaluation showed that the sensory characteristics of the dumpling shells were best with the addition of 3% dropwort powder.
Keywords
dumpling shell; dropwort powder; quality characteristics;
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Times Cited By KSCI : 15  (Citation Analysis)
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