쌀단백질을 첨가한 만두피의 특성 연구 = A Study on the Characteristics of Dumpling Shell with Rice Protein

다국어 초록 (Multilingual Abstract)

Purpose: To manufacture dumpling shells with enhanced protein, dumpling shells were prepared with rice protein (RP; 0, 1, 2, 4 and 6% (w/w)) or rice flour (RF; 0, 12.5, 25, 50 and 75%(w/w)) and the characteristics were investigated. Methods: Dumpling shells were prepared by partially replacing wheat flour with RP or RF. The textural properties of dumpling shell dough were analyzed using a texture analyzer. The microstructure was examined by scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). The appearance of dumplings before and after cooking at 180℃ for 15 min using an air fryer was evaluated. Results: The hardness and chewiness increased significantly as the RP added increased, but the adhesiveness decreased significantly with RP 4% and 6% added (p<0.05). In the case of dumpling shells replaced with RF, hardness, chewiness, cohesiveness and springiness increased significantly with the addition of RF 50% or more, while the adhesiveness decreased significantly with the addition of RF 75% (p<0.05). The microstructure of dumpling shells with RP formed a large circular continuous three-dimensional network filled with starch particles, and the network structure appeared to be maintained until RP 4% was added, but it was torn when RP 6% was added. The irregular network structure was maintained until the addition of RF 50%, but the network structure was not formed properly when RF 75% was added. Conclusion: To manufacture protein-enhanced dumpling shells, it was more efficient to add protein in the form of RP rather than RF and cooking effects using an air fryer are desirable when RP 4% or more is added.

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