Browse > Article
http://dx.doi.org/10.7318/KJFC.2009.24.2.206

Quality Characteristics of Shrimp Flour Added Dumpling Shell  

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)
Publication Information
Journal of the Korean Society of Food Culture / v.24, no.2, 2009 , pp. 206-211 More about this Journal
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
shrimp flour; dumpling shell; quality characteristics; amylograph;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
연도 인용수 순위
1 Kim HK, Chang YS, Shin HS. 1989a. Effects of cooking and drying methods on the taste component and microstructure of shrimp. J. Korean Agric. Chem. Soc., 32(3):278-285
2 Kang KS, Kim BS. 2003. Changes of rheology on the dumpling shell by added materials. Korean J. Food Pre., 10(4):498-505
3 Lee IO. 2003. Quality Characteristics of Mandupi with rice meal. Masters degree thesis. Chonnam national University. pp 15-17
4 Lee YS, Lim HY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flour utilizing arrowroot starch. Korean J. Soc. Food Sci., 16(6):1604-1612
5 Lee KI, Cho JE, Ahn HK. 2007. Volatile flavor compounds identified from the sauces made with waste of shrimp, crab and lopster. The Korean J Culinary Research, 13(1):119-128
6 Cho HS, Kim KH. 2008. Quality characteristics of Mandupi with skate (Raja kenojei) flour. Korean Soc. Food Culture, 23(2):252-257   ScienceOn
7 Kim HS, Lee KY, Kim SK, Lee SR. 1973. Development of composite flours and their products utilizing domestic raw materials physical and chemical properties and nutritional test of composite flour material. Korean J. Food Sci. Technol., 5(1):25-35   ScienceOn
8 Kang KS, Kim YT, Lee SM, Joo OS, Her JS, Seo KI. 2001. Preservative effect of kimchi during storage of seafood bun. Korean J. Pos. Sci. Technol., 8(4):393-398   ScienceOn
9 Park BH, Cho HS. 2006. Quality characteristics of dried noole made with dioscorea japonica flour. Korean J. Food Cookery Sci., 22(2):173-180
10 AOAC. 1980. Official Method of Analysis. 14th ed., Association of Official Analytical Chemists, Washington, D.C., p 31
11 Kim HK, Jo KS, Shin HS. 1989b. Effects of cooking and drying methods on the quality of shrimp. J. Korean Agric. Chem. Soc., 32(3):286-294
12 Choi SH. 1987. Cooked odor components of Sergia Lucens and its fermented product. Korean J Food Sci Technol., 19(2):157-163   ScienceOn
13 Pyun JW, Nam HW, Woo IA. 2001. A study on the characteristics of mandu-pi differing in roasted soy flour content. Korean J. Food and Nutr., 14(4):287-292   ScienceOn
14 Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS. 2004. Characteristics of wax gourd juice-added dry noodles. Korean J. Food Sci Technol., 36(5):795-799
15 Joo KJ, Kang MY. 2003. Effects of added corn oil on the formation of volatile flavor compounds in dry shrimp during roasting process. J. Korean Soc. Food Sci. Nutr., 32(5):655-660   과학기술학회마을   DOI   ScienceOn
16 Kim JS. 2001. Food components characteristics and utilization of shrimp processing byproducts. Agriculture Life Sci., 8(1):66-75
17 Bergman CJ, Gualberto DG, Weber CW. 1994. Development of a high-temperature-dried soft wheat pastasupplemented with cowpea (Vigna unguiculta (L.) Walp). cooking quality, color and sensory evaluation. Cereal Chem., 7 (5):523-527
18 Lee C, Gore P, Lee H, Yoo BH. 1987. Utilization of Australian wheat for Korean style dried noodle making. J. Cereal Sci., 6(2):283-297   DOI
19 Chang HJ, Hwang YK. 2006. Product development and market testing of ready-to-eat mandu with pond-snail as a health food. Korean J. Com. Nutrition, 11(5):650-660   ScienceOn
20 Kim DH. 2006. Rediscovery of dumplings: recovery of sales level before a dumpling market crisis. Weekly Chosun, 2006. 05.16
21 Lee MJ, Lee SJ, Cho JE, Jung EJ, Kim MC, Kim GH, Lee YB. 2002, Flavor characteristics of volatile compounds from shrimp by GC Olfactometry (GCO). J. Korean Soc. Food Sci. Nutr., 31(6):953-957   DOI   ScienceOn