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갈색거저리 유충 분말 첨가 가래떡의 품질특성Quality Characteristics of Garaedduk Enriched with Mealworm (Tenebrio molitor) Powder

Other Titles
Quality Characteristics of Garaedduk Enriched with Mealworm (Tenebrio molitor) Powder
Authors
남혜현심기현
Issue Date
Jun-2021
Publisher
한국식품영양학회
Keywords
mealworm; garaedduk; quality characteristics; amino acid; antioxidant activity
Citation
한국식품영양학회지, v.34, no.3, pp.272 - 288
Journal Title
한국식품영양학회지
Volume
34
Number
3
Start Page
272
End Page
288
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/146554
DOI
10.9799/ksfan.2021.34.3.272
ISSN
1225-4339
Abstract
Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.
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