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KMID : 1134820220510121364
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 12 p.1364 ~ p.1369
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Textural and Sensory Characteristics of Soy Meat with the Addition of Gryllus bimaculatus Powder Produced Using a 3D Food Printer
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Baik Woon-Seo
Jeong Yoo-Jin
Park Sung-Soo
Shin Eui-Cheol
Lee Young-Seung
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Abstract
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This study was conducted to examine the mechanical and sensory textural properties of soy meat containing Gryllus bimaculatus powder (0∼9%) produced using a 3D food printer. The mechanical properties and sensory characteristics of the samples were evaluated by a texture analyzer and ten trained panelists, respectively. Most of the mechanical textural properties of the soy meat samples decreased as the amount of powder added increased. The results of the descriptive analysis showed that the control (without powder) was higher than the samples with the powder when assessed for most characteristics’ intensity, while the sample with the addition of 6% of the powder showed the highest initial hardness and springiness. Of all the samples in this study, the one with the addition of 6% of the powder showed values most similar to that of the control with respect to mechanical and sensory textural properties, thus exhibiting the best printability for 3D printing. The results of this study imply that appropriate ingredients such as gums or gelling agents that enhance the textural properties of soy meat containing Gryllus bimaculatus powder produced using a 3D food printer should be utilized, and their use should be optimized.
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KEYWORD
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Gryllus bimaculatus, soy meat, 3D food printing, texture, descriptive analysis
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