Effect of heating method on some characteristics of chive garlic dumplings

Abstract

Garlic chive dumplings are one of the most favorable snacks for Thai citizens. Frozen dumplings were now commercially available due to their long shelf and high convenience. However, freezing could induce some quality deterioration. Thus, this research aimed to develop a soy protein coating material for coating the frozen dumplings and investigate the effect of reheating processes on the physical and chemical properties, as well as sensory analysis, compared with uncoated dumplings. The results found that the difference in reheating processes and times showed significant differences in the physical and chemical properties and sensory evaluation (p < 0.05). The coated soy protein on the surface of garlic chive dumplings resulted in lower hardness, drip loss, and reheating loss values by two times. The sensory score revealed that coated garlic chive dumplings heated with microwave for 1.5 min showed the highest acceptability score of 7.2 ± 1.6 than those of uncoated dumplings and reheating process and times. The lipid content and thiobarbituric acid reactive substance (TBARS) levels in uncoated and soy protein-coated garlic chive dumplings slightly increased with increasing the reheating time. However, the TBAR content did not exceed the maximum permissible level (3 mg/kg), indicating the safety of garlic chive dumplings for consumption through the investigation of the reheating process.

Keywords

• Frozen dumplings
• Soy protein coating
• Reheating process
• Food safety
• Culinary