Quality Characteristics of Dumpling Shell made with Capsosiphon fulvescens Powder

Park, In-Duck (Department of Culinary Art, Chodang University)

published in 2016. 6. 30

Abstracts

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 $95^{\circ}C$, viscosity at $95^{\circ}C$ 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.

Keyword

Capsosiphon fulvescens powder
dumpling shell
quality characteristics

Chemical Compound (All 1)

(2S,3R,4S,5S,6R)-2-[(2R,4R,5R,6S)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol | (2S,3R,4S,5S,6R)-2-[(2R,4R,5R,6S)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)tetrahydropyran-3-yl]oxy-tetrahydropyran-3-yl]oxy-6-(hydroxymethyl)tetrahydropyran-3,4,5-triol (C₁₈H₃₂O₁₆)

Analytical Information

Analytical Information of the Articles
IPC	A23L 7/10
Analytical Keyword	Capsosiphon fulvescens powder; dumpling shell; gelatination temperature; viscosity; turbidity; springiness; chewiness; adhesiveness; cohesiveness
Etc. keywrd	Capsosiphon fulvescens powder; dumpling shell; gelatination temperature; viscosity; turbidity; springiness; chewiness; adhesiveness; cohesiveness

Published Information

Cover Contents Copyright

Published Information of the Articles
KJTK Publish Information	Volume 10. 2016. 12. 31
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Korean Journal of Food Culture (한국식생활문화학회지)