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KMID : 1134820230520090938
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Journal of the Korean Society of Food Science and Nutrition
2023 Volume.52 No. 9 p.938 ~ p.946
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Nutritional Functionality and Quality Characteristics of Muffins Supplemented with Tenebrio molitor Linne (Mealworm) Powder
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Cha Su-Min
Shin Kyung-Ok
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Abstract
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In this study, muffins were prepared by adding varying concentrations of mealworms, and the quality characteristics and antioxidant activity of the muffins were confirmed. Compared to the control group, supplementation with 10% mealworm powder changed the color to brown. Among the chromaticities evaluated, the L and b values decreased, and the a value tended to increase with increasing mealworm amounts. The crude protein content, magnesium content, total phenol content, and ABTS radical scavenging activity were also significantly increased (P<0.05) with increased mealworm supplementation. Thus, considering the various nutritional functions and antioxidant activity, mealworm is valuable as a functional food material. Emphasizing the nutritional aspects, we propose the application of about 10% mealworm powder in the manufacturing of muffins.
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KEYWORD
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Tenebrio molitor Linnaeus, muffins, mineral, amino acid, antioxidant
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