Table 2.
Effect of the sea tangle powder on the pasting properties of the dumpling shell

Sample1)	Gelatinization temperature (°C)	Viscosity at 95°C (B.U.)	Viscosity at 95°C after 15 min (B.U.)	Maximum viscosity (B.U.)
Control	65.1±1.1d2)	305.1±2.0a	260.1±1.5a	302.1±1.2a
SP-1%	66.9±0.3c	289.1±2.1b	245.1±1.3b	276.1±1.2b
SP-3%	68.5±0.1b	275.2±1.1b	235.2±1.2c	266.2±1.1b
SP-5%	70.9±0.2ab	260.1±1.2c	227.2±1.1c	250.1±1.1c
SP-7%	71.5±0.5a	240.1±1.2d	215.1±1.1d	236.1±1.3

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.
Mean±standard deviation, values with different superscripts within columns are significantly different by Duncan’s multiple range test at p<0.05.