Table 3.
Effect of the sea tangle powder on the cooking characteristics of the dumpling shell

Sample1)	Weight (g)	Volume (mL)	Water absorption (%)	Turbidity of cooking water
Control	43.67±1.1^c2)	26.55±1.1^b	62.22±2.0^c	0.61±0.^b
SP-1%	48.85±1.2^b	30.11±1.1^a	79.45±2.0^b	0.62±0.1^b
SP-3%	50.26±1.2^a	33.68±1.2^a	83.52±2.1^a	0.62±0.1^b
SP-5%	51.01±1.2^a	34.85±1.2^a	86.85±2.1^a	0.63±0.2^b
SP-7%	51.05±1.3^a	35.71±1.3^a	87.21±2.2^a	0.69±0.3^a

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.