Quality Characteristics of Dumpling Shell Containing Boehmeria nivea Powder

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

published in 2018. 6. 30

Abstracts

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 $95^{\circ}C$, viscosity at $95^{\circ}C$ 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 the cooked weight, the cooked volume and turbidity of dumpling shell increased 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 the sensory 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.

Keyword

Boehmeria nivea 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, A23L 19/00
CPC	A23L 7/10, A23L 19/00
Analytical Keyword	dumpling shell; Boehmeria nivea; gelatinization temperature; viscosity; turbidity; DPPH free radical scavenging activity; chewiness; smoothnes; adhesiveness; functionality; Hunter's color; texture
Etc. keywrd	dumpling shell; Boehmeria nivea; gelatinization temperature; viscosity; turbidity; DPPH free radical scavenging activity; chewiness; smoothnes; adhesiveness; functionality; Hunter's color; texture

Published Information

Cover Contents Copyright

Published Information of the Articles
KJTK Publish Information	Volume 12. 2018. 12. 31
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Korean Journal of Food Culture (한국식생활문화학회지)