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KMID : 1011620220380010001
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Korean Journal of Food and Cookey Science
2022 Volume.38 No. 1 p.1 ~ p.11
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Quality characteristics and formulation optimization of yanggaeng prepared with defatted two-spotted cricket using response surface methodology
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Kim An-Na
Jeong Myeong-Soo
Jeong Won-Young
Jeong Yoon-Hwa
Kim Soo-Hee
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Abstract
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Purpose: This study was performed to optimize the Yanggaeng processing conditions of prepared with different amounts of defatted two-spotted cricket powder, and agar powder using the response surface methodology.
Methods: The experimental conditions were designed according to the a central composite design with 10 experimental points, including two replicates for two independent variables. The Physicochemical properties, texture, and sensory properties of the were analyzed.
Results: As the agar content of the yanggaeng increased, the moisture content too increased (p<0.05). As the content of two-spotted cricket powder increased, the pH of the yanggaeng increased (p<0.05). As a result of two-spotted cricket powder increased, the sugar content decreased (p<0.05). Hardness increased as the amount of added defatted two-spotted cricket powder and agar increased (p<0.05). As a result of the DPPH radical scavenging activity measurement, it increased with the addition of the defatted two-spotted cricket powder (p<0.05). As a result of the sensory test of yanggaeng, the flavor was 4.14~5.57, the taste was 4.00~5.86, and the overall preference was 4.14~5.86. In the group with a 6% addition of defatted two-spotted cricket powder, the flavor, taste, and overall preference were high, but there was no significant difference.
Conclusion: In this study it is considered that defatted two-spotted cricket powder can be used as a food ingredient due to its high overall preference.
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KEYWORD
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defatted two-spotted cricket, Yanggaeng, response surface methodology, quality characteristics, edible insects
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