|
KMID : 0881720170320060521
|
|
Journal of Food Hygiene and Safety
2017 Volume.32 No. 6 p.521 ~ p.530
|
|
|
Characteristics of Quality and Antioxidant Activation of the Cookies adding with Mealworm (Tenebrio molitor) and Black Bean Powder
|
|
Chong Hee-Sun
Kim Su-Yeon
Cho Sung-Ryun
Park Hyeon-Il
Baek Ji-Eun
Kuk Ji-Su
Suh Hee-Jae
|
|
|
Abstract
|
|
|
|
The purpose of this study was to examine the physicochemical and antioxidant properties of cookies with mealworm (Tenebrio molitor) and black soybean powder. The leavening rates, and loss ratios were significantly increased with adding up the amount of mealworm powder (p < 0.05). The total polyphenol, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability, FRAP activity (ferric reducing antioxidant power) and ABTS radical scavenging ability (2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid) were all significantly increased as mealworm powder contents increased. In addition, cookies containing both mealworm and black soybean powder were higher in total polyphenol, DPPH and ABTS radical scavenging abilities than cookies containing only mealworm powder (p < 0.05).
|
|
|
KEYWORD
|
|
|
Cookies , Mealworm , Tenebrio molitor , Antioxidant activity , Quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|