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KMID : 0380620220540020171
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 2 p.171 ~ p.178
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Quality characteristics and antioxidant activities of rice cookies prepared with Tenebrio molitor, Protaetia brevitarsis, and Gryllus bimaculatus powder
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Jang Han-Byeol
Baek Ju-Yeon
Choi Yun-Sang
Jang Hae-Won
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Abstract
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In this study, the quality characteristics of rice cookies supplemented with different types of insect powder (Tenebrio molitor, Protaetia brevitarsis, and Gryllus bimaculatus) were assessed according to the quantity of insect powder used (0, 1, 2.5, 5, and 7.5 g). No significant differences were observed in rice cookie densities or water content. The pH value and spread factor decreased with increasing insect powder content (p<0.05); however, a significant increase was observed in the loss rate (p<0.05). Crude ash, crude fat, and crude protein content significantly increased with higher concentrations of insect powder (p<0.05). Moreover, lightness and yellowness decreased, whereas redness increased with higher insect powder concentrations (p<0.05). Hardness significantly decreased, whereas the antioxidant capacities of 2,2- diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals increased with higher insect powder concentrations (p<0.05). Finally, insect powder can prove a valuable resource in rice cookie production, considering its nutritional value, consumer preference, and antioxidant properties.
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KEYWORD
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Rice cookies, Tenebrio molitor, Protaetia brevitarsis, Gryllus bimaculatus, Quality character
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