Table 6.
Texture character istics of the dumpling shell with the addition of dropwort powder

Sample1)	Hardness (kg/cm²)	Springiness (%)	Cohesiveness (%)	Chewiness (g)	Brittleness (g)
S	9.51±0.73^a2)	108.42±4.31^c	90.57±0.27^c	197.09±0.94	21.39±0.89^b
D1	10.80±0.24^d	118.35±0.30^b	91.38±0.58^c	200.24±0.29	22.85±0.21^b
D3	12.27±0.23^c	113.21±1.89^b	b 97.32±1.73^b	205.35±4.19	23.33±0.34^b
D5	13.99±1.01^b	117.35±3.56^b	100.39±0.15^b	208.12±8.40	26.07±0.64^a
D7	17.49±0.25^a	123.55±2.34^a	106.26±4.78^a	213.58±11.89	26.08±2.07^a

F-value	83.88***	11.96***	23.32***	2.74	11.45***

Dumpling shell added 0% dropwort powder; D1, Dumpling shell 1% dropwort powder; D3, Dumpling shell 3% dropwort powder; D5, Dumpling shell 5% dropwort powder; D7, Dumpling shell 7% dropwort powder.
Mean±SD of three determinations, means with different letters are significantly different p<0.05.
p<0.001.