|
KMID : 0665220160290010012
|
|
Korean Journal of Food and Nutrition
2016 Volume.29 No. 1 p.12 ~ p.18
|
|
|
Manufacture and Quality Evaluation of Cookies prepared with Mealworm (Tenebrio molitor) Powder
|
|
Min Kyoung-Tae
Kang Mi-Sook
Kim Min-Ju
Lee Sun-Hee
Han Jung-Soon
Kim Ae-Jung
|
|
|
Abstract
|
|
|
|
This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people.
|
|
|
KEYWORD
|
|
|
mealworm cookie, quality evaluation, new protein source
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|