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KMID : 1011620180340050504
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 5 p.504 ~ p.511
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Quality Characteristics of Chalddukpie Prepared with Different Levels of Defatted Mealworm Powder
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Jeong You-Jeong
Han Myung-Ryun
Kim Ae-Jung
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Abstract
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Purpose: This study was performed to develop Chalddukpies prepared with different levels (0, 10, 20, 30, and 40 g) of defatted mealworm powder and to evaluate their characteristics.
Methods: We assessed of color values, mechanical properties, general compositions, and branched amino acids of Chalddukpies with different levels of defatted mealworm powder.
Results: In case of color values, the lightness (L) and yellowness (b) decreased as the amount of defatted mealworm powder increased, while the redness (a) increased, relatively. In case of mechanical properties, the hardness, chewiness and gumminess were significantly increased according to increased amounts of defatted mealworm powder, but springiness and cohesiveness showed no significant differences. In case of sensory evaluation, preference of Chalddukpie prepared with 20 g defatted mealworm powder (MC20) was higher to compared with other Chalddukpie samples. Additionally, the moisture and carbohydrate contents of MC20 were decreased, while crude protein and some mineral contents (Ca, Mg, and K) were higher than those of the control. The contents of branched amino acids (valine, leucine, and isoleucine) of MC20 were higher than those of the control.
Conclusion: These results indicate MC20 could be a fortified protein snack rich in branched amino acids such valine, leucine, and isoleucine.
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KEYWORD
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defatted mealworm powder, Chalddukpie, quality characteristics, branched chain amino acid
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