KOREASCHOLAR

This study examined the effects of Boehmerianivea powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour containing different amounts of Boehmerianivea powder. The instrumental characteristics were examined and sensory evaluations were performed. According to the amylograph data, the composite Boehmerianivea powder-wheat flour samples had increased gelatinization temperatures with increasing Boehmerianivea powder content; whereas the initial viscosity at 95oC, viscosity at 95oC after 15 minutes, and the maximum viscosity were reduced. The L, a and b Hunter’s color values decreased with increasing Boehmerianivea powder content. In addition to thecooked weight, the cooked volume and turbidity of dumpling shellincreased with increasing level of Boehmerianivea powder. In terms of the textural characteristics, the addition of Boehmerianivea powder increased the chewiness, smoothness and adhesiveness. The DPPH free radical scavenging activity increased significantly with increasing content of Boehmerianivea powder (p<0.05). Finally, the results of thesensory properties indicated that 5% Boehmerianivea powder had the highest scores. These results suggest that Boehmerianivea powder can be applied to dumpling shells to achieve high quality and functionality.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 실험 재료
  2. 일반성분 분석
  3. 모시잎 만두피의 제조
  4. 모시잎 만두피의 점도 및 색도
  5. 모시잎 만두피의 라디칼 소거능 측정
  6. 모시잎 만두피의 조직감 및 조리특성
  7. 모시잎 만두피의 관능적 특성
  8. 통계 처리
 III. 결과 및 고찰
  1. 일반 성분 분석
  2. 모시잎 만두피의 점도 및 색도
  3. 모시잎 만두피의 DPPH 라디칼 소거능
  4. 모시잎 만두피의 조직감 및 조리특성
  5. 모시잎 만두피의 관능적 특성
 IV. 요약 및 결론
 References

• 박인덕(초당대학교 외식조리창업학과) | In-Duck Park (Department of Foodservice Culinary, Chodang University) Corresponding author