Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Mandupi Added with Curcuma aromatica Powder

강황분말을 첨가한 만두피의 품질특성

  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • An, Sung-A (Department of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 안성아 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2014.03.07
  • Accepted : 2014.07.25
  • Published : 2014.08.31
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Abstract

The purpose of this study was to investigate the effects of Curcuma aromatica powder on the functional and sensory characteristics of Mandupi. Various Mandupi samples were prepared with wheat flour along with addition of various amounts of Curcuma aromatica powder, after which instrumental characteristics and sensory evaluations were investigated. According to the amylograph data, the composite Curcuma aromatica powder-wheat flour samples showed increased gelatinization temperatures with increasing Curcuma aromatica powder content, whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L value decreased while a and b values increased with increasing Curcuma aromatica powder content. Besides cooked weight, cooked volume and turbidity of Mandupi increased as the addition level of Curcuma aromatica powder increased. In terms of textural characteristics, addition of Curcuma aromatica powder increased springiness, chewiness, and brittleness, whereas springiness and adhesiveness decreased. Based on sensory evaluations, the overall preference of Mandupi with 3% added Curcuma aromatica powder was higher than that of control.

Keywords

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