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새우 분말을 첨가한 만두피의 품질 특성 KCI 등재

Quality Characteristics of Shrimp Flour Added Dumpling Shell

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  • URLhttps://db.koreascholar.com/Article/Detail/254017
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韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

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℃, viscosity at 95℃ 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.

저자
  • 김경희 | Kim, Kyung-Hee
  • 박복희 | Park, Bock-Hee
  • 조영자 | Cho, Young-Ja
  • 김수련 | Kim, Su-Ryoun
  • 조희숙 | Cho, Hee-Sook