# Soy Flour and Radish Leaf-Enriched Steamed Dumplings (Manti): Technological, Nutritional, and Sensory Characteristics

## TL;DR

This study explores how adding soy flour and radish leaves to steamed dumplings improves their nutritional value and texture while maintaining sensory appeal.

## Contribution

The novel contribution is the combined use of soy flour and radish leaves to enhance the nutritional and sensory properties of traditional manti.

## Key findings

- Greens-based formulations showed lower moisture-loss and protein-denaturation rates, indicating better hydration stability.
- Soy flour increased protein and lipid content and improved dough cohesiveness without affecting thermal behavior.
- Soy- and greens-enriched manti had higher relative nutrient density values, offering a favorable nutrient-to-calorie ratio.

## Abstract

This study investigated the technological, nutritional, and sensory effects of incorporating soybean flour and radish leaves into steamed manti, with emphasis on moisture-loss kinetics, protein denaturation, true retention (TR), and relative nutrient density (RND). Four formulations were examined: potato control (PC), potato + soy (PS), greens control (GC), and greens + soy (GS). Steaming induced compositional increases in dry matter, ash, protein, and fat due to moisture reduction rather than absolute changes in solids. Greens-based formulations exhibited significantly lower moisture-loss and protein-denaturation rate constants, indicating stronger hydration stability and structural resistance during thermal processing. These kinetic advantages translated into higher TR values for protein and fat in GC and GS compared with potato-based samples. Soy flour substantially increased protein and lipid content and improved dough cohesiveness but did not influence thermal behavior or moisture-loss kinetics within the same matrix. When nutrient delivery was normalized to energy content, soy- and greens-enriched manti showed the highest RND values, reflecting a favorable combination of nutrient retention and lower caloric density. Sensory evaluation confirmed that soy enhanced textural attributes, while radish leaves contributed desirable juiciness and aroma. Overall, the combined use of radish leaves and soybean flour offers a sustainable approach to producing nutrient-dense, sensory-acceptable traditional foods while supporting the valorisation of leafy by-products.