|
KMID : 1011620180340060569
|
|
Korean Journal of Food and Cookey Science
2018 Volume.34 No. 6 p.569 ~ p.575
|
|
|
Physico-chemical and Affective Properties of Bagel Made with Mealworm (Tenebrio molitor L.) Powder
|
|
Seo Ho-Jun
Cho In-Hee
|
|
|
Abstract
|
|
|
Purpose: This study evaluated the physico-chemical and affective properties of bagels according to the mealworm content (0, 5, 10, and 15%).
Methods: The dough properties and baking loss as well as water content, color, textures, and liking values were measured in bagel dough or bagels according to the mealworm content.
Results: Water absorption and stability of the bagel dough and its development time decreased and increased, respectively, with increasing mealworm content. Baking loss and water content of bagels also decreased and increased, respectively, with increasing mealworm content. In addition, most of the texture properties (springiness, cohesiveness, gumminess, and chewiness), except for hardness, of the bagel showed decreasing patterns with increasing mealworm content. On the other hand, the darkness, redness, and yellowness of the bagel increased because various browning reactions could be caused by the presence of mealworm in the bagel during baking. In addition, the liking of the odor and taste attributes of the bagel increased with increasing mealworm content because the volatile and semi-volatile compounds with positive flavor (baked, toasted, and/or roasted flavor) notes of the bagel could be produced rapidly through thermal reactions (e.g., Maillard reaction, caramelization, and thermal lipid oxidation) during baking, which contributed to mainly their overall liking.
Conclusion: The application of mealworm to bread products is feasible and can add value to the development of the food industry.
|
|
|
KEYWORD
|
|
|
bagel, mealworm (Tenebrio molitor L.), edible insect, physico-chemical properties, affective test
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|