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KMID : 0665420180330010048
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Korean Journal of Food Culture
2018 Volume.33 No. 1 p.48 ~ p.54
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Quality Characteristics of Functional Dasik Prepared with Mixture of Freeze-dried Mealworm (Tenebrio molitor) Powder and Dried Pollack Powder
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Kang Mi-Sook
Kim Min-Ju
Han Myung-Ryun
Shin Seung-Mee
Kim Ae-Jung
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Abstract
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This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.
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KEYWORD
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Mealworm, fatty acids composition, Dasilk, quality characteristics
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