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KMID : 0380620220540050524
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Korean Journal of Food Science and Technology
2022 Volume.54 No. 5 p.524 ~ p.530
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Examination of production conditions and quality properties of rice yogurt fortified with mealworm powder by using Levilactobacillus brevis B737 as a starter
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Kim Bong-Sin
Kim Hyeon-Young
Yun Sung-Ho
Ha Gi-Jeong
Choi Jae-Hyeok
Kim Jeong-Hwan
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Abstract
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A drink-type rice yogurt fortified with mealworm powder was produced by γ-aminobutyric acid (GABA) producing Levilactobacillus brevis B737 to promote rice and mealworm consumption. Rice contains oligosaccharides that promote growth of lactic acid bacteria. Mealworm has potential as an ingredient in food because of its high protein content. The optimal contents of rice and mealworm powders were 8% and 5%, respectively. The optimal fermentation time for rice yogurt (8% rice powder, 5% mealworm powder, and 3% glucose) was determined as 24 h. Rice yogurt was stored at 4oC for 72 h after fermentation, and no significant changes in appearance and sensory properties were observed. GABA content of rice yogurt at 0 and at 24 h of fermentation was 1.09 and 7.09 mg/100 mL, respectively. The ornithine content increased, but the tyrosine content decreased. The results demonstrated the possibility of producing novel rice yogurt fortified with mealworm powder.
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KEYWORD
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mealworm, GABA, rice yogurt, fermentation, L. brevis
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