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.

The purpose of this study was to suggest the foundation of LDA-based model for infrastructure maintenance cost evaluation. The LDA-based model enables to evaluate not only overall maintenance cost, but also various combination of each cell of risk matrix.

The purpose of this study was to suggest the foundation of LDA-based model for infrastructure maintenance cost evaluation. The LDA-based model enables to evaluate not only overall maintenance cost, but also various combination of each cell of risk matrix.