Table 5.
Effect of the sea tangle powder on the textural properties of the dumpling shell

Sample1)	Hardness (kg/cm²)	Springiness (%)	Cohesiveness (%)	Chewiness (g)	Adhesiveness (g)
Control	0.77±0.2d2)	110.26±1.2^a	64.15±0.1^b	145.31±1.1^c	5.92±0.1^d
SP-1%	0.99±0.1^d	104.10±1.1^b	66.54±0.2^a	152.22±1.2^bc	7.12±0.1^cd
SP-3%	1.18±0.2^c	101.53±1.1^b	68.13±1.0^a	156.91±2.0^b	7.91±0.2^c
SP-5%	1.37±0.1^b	95.12±0.1^c	68.77±1.0^a	159.80±2.1^b	8.75±1.0^b
SP-7%	1.71±0.2^a	87.10±0.1^d	69.02±1.0^a	161.23±2.1^a	10.17±1.1^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.