Quality Characteristics of Dumpling Shell Containing Pleurotus eryngii Powder

Abstract

This study was conducted to investigate the quality characteristics of dumpling shells with added Pleurotus eryngii powder (PP) (2%, 4%, 6%). The weight after cooking and volume of the dumpling shells increased with the addition of PP. The water absorption of the dumpling shells was not significantly different by the addition of PP. Turbidity after cooking increased and hardness decreased by adding PP. The L value after cooking decreased with the addition of PP, and the b value was highest when the content of PP was 6%. Adhesiveness increased by adding PP and springiness decreased when PP content was above 4%. Chewiness and gumminess decreased by adding the powder. There were no differences among the control, 2%, and 4% samples in cohesiveness values, but cohesiveness significantly decreased with the addition of 6% of powder. Color characteristics showed low values when PP was added at more than 6% according to sensory characteristics tests. No significant differences were found in flavor, taste, smoothness, moisture, or adhesiveness of the dumpling shells after cooking according to additions of PP. Chewiness was higher by adding PP compared to the control, but no significant differences were found by additions of PP.

Quality Characteristics of Soup with Whole Milk Powder and Pleurotus eryngii Powder

“…새송이버섯 가공제품에 관련한 선행연구로는 새송이버섯 분말 첨 가 양갱 (Kim et al, 2017), 새송이버섯 분말 첨가 만두피 (Kang et al, 2011), 새송이 분말 첨가 쿠키 (Kim et al, 2010), 새송이 버섯 분말 첨가 식빵 (Lee et al, 2009), 새송이버섯 페이스트 첨가 국수 (Sung et al, 2008), 새송이버섯 분말 첨가 증편 (Ko and Kim, 2007), 새송이버섯 분말 첨가 스폰지케이크(Jeoung and Shim, 2004), 새송이 된장 절임 (Hwang et al, 2004)…”

Quality characteristics of dumpling shell with sea tangle powder

“…최근 다시마의 항종양성, 항바이러스성, 항돌연변이 및 항산화 효과 등의 생리적 기능(9-11)이 구체 적으로 확인됨으로써 다시마의 수요는 점차 증가하고 있 다. 국내에서 보고된 다시마의 다양한 식품소재 이용에 관 한 연구로는 다시마 첨가 김치 (12), 다시마 추출물 요구르트 (13), 다시마, 미역 및 멸치분말이 첨가된 된장의 품질 (14), 다시마 분말이 당뇨 유발 쥐의 혈당과 지질농도 및 항산화 효소계에 미치는 영향 (15), 다시마 첨가 식빵 및 설기떡의 품질특성 (7,16), 다시마 쿠키의 항산화효과(1), 다시마 매작 과의 산화안정성 (11), 다시마 머핀의 품질특성 (17), 해양심 층수 및 다시마가루를 첨가하여 제조한 간장의 생리활성 효과 (18) (20), 콩가루 (21), 쌀가루 (22), 홍어 (23), 새우 (24), 파래 (25), 새송이 (26), 비파잎 (27), 고아미 (28) Table 5. Effect of the sea tangle powder on the textural properties of the dumpling shell Control, no sea tangle powder; SP-1%, 1% sea tangle powder added; SP-3%, 3% sea tangle powder added; SP-5%, 5% sea tangle powder added; SP-7%, 7% sea tangle powder added.…”

Study on quality characteristics of Mandupi added with Ligularia fischeri powder

“…최근엔 다양한 생리활성 효과가 있는 식재료들을 첨가하여 제조한 만두피 에 관한 연구들이 진행되고 있다. 건강에 유익한 기능이 있다고 알려진 천연 소재를 첨가한 만두피에 대한 연구로는 새우 분말을 첨가한 만두피 (11), 파래 분말을 첨가한 만두피 (12), 새송이 분말을 첨가한 만두피 (13), 비파잎 분말을 첨가 한 만두피 (14), 고아미 가루를 첨가한 만두피 (15) Control, no Ligularia fischeri powder; LFP-1%, 1% Ligularia fischeri powder added; LFP-3%, 3% Ligularia fischeri powder added; LFP-5%, 5% Ligularia fischeri powder added; LFP-7%, 7% Ligularia fischeri powder added.…”