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KMID : 0665420180330020169
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Korean Journal of Food Culture
2018 Volume.33 No. 2 p.169 ~ p.175
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Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder
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Jeon A-Reum
Chung Hai-Jung
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Abstract
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This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed that no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.
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KEYWORD
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mealworm, Yanggaeng, DPPH, reducing power
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