Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Dumpling Shells Containing Loquat Leaf Powder

비파잎 분말 첨가가 만두피의 품질 특성에 미치는 영향

  • Received : 2012.06.27
  • Accepted : 2012.12.24
  • Published : 2012.12.31
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Abstract

This study was conducted to investigate the effects of loquat (Eriobotrya japonica Lindl.) leaf powder (LLP) on quality characteristics of dumpling shells. Dumpling shell samples were prepared with wheat flour containing different amounts of LLP, and their characteristics were then investigated. Amylography revealed that the gelatinization temperature of the LLP-wheat flours composite increased, while the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity, all decreased with increasing LLP content. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased. Moreover, the addition of LLP increased hardness, cohesiveness, and adhesiveness, while it reduced springiness. Overall, sensory evaluation revealed that dumpling shells with 5% LLP were preferred more than other samples.

Keywords

References

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