Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers

Table 3

Comparison of the qualities of wheat flour (dumpling wrapper) and optimized flour (dumpling wrapper)¹.

	DFC (%)	RP	DPPH (%)	OCT (min)	CL (%)	Hardness (N)	Chewiness (N·mm)	Firmness (N)	Color	SE	S
WF	2.14 ± 0.22^a	0.048 ± 0.00^a	32.09 ± 0.67^a	3.00 ± 0.00^b	4.15 ± 0.23^a	17.34 ± 0.68^b	11.09 ± 0.31^a	0.90 ± 0.03^a	0.00 ± 0.00^a	80.00 ± 1.00^b	0.68^a
OF	9.59 ± 0.30^b	0.063 ± 0.00^b	49.21 ± 1.03^b	2.78 ± 0.19^a	4.29 ± 0.07^b	15.63 ± 0.12^a	14.67 ± 0.37^b	0.95 ± 0.04^a	1.57 ± 0.11^b	73.72 ± 2.63^a	0.71^b

¹Values are means () ± SD. Means with different letters in a column are significantly different (). WF: wheat flour; OF: optimized flour; DFC: dietary fiber content; RP: reduce power; OCT: optimized cooking time; CL: cooking loss; SE: sensory evaluation; S: synthetic evaluation index.