The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at 95oC, viscosity at 95oC after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.

I. 서 론
 II. 연구 내용 및 방법
  1. 실험 재료
  2. 일반성분 분석
  3. 매생이 만두피의 제조
  4. 아밀로그라프에 의한 점도 특성
  5. 매생이 만두피의 조리특성
  6. 매생이 만두피의 색도
  7. 매생이 만두피의 조직감
  8. 매생이 만두피의 관능적 특성
  9. 통계 처리
 III. 결과 및 고찰
  1. 일반성분 분석
  2. 아밀로그라프에 의한 점도 특성
  3. 매생이 만두피의 조리특성
  4. 매생이 만두피의 색도
  5. 매생이 만두피의 조직감
  6. 매생이 만두피의 관능적 특성
 IV. 요약 및 결론
 References

• 박인덕(초당대학교 조리과학부) | In-Duck Park Corresponding author