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KMID : 1145120200180010095
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Asian Journal of Beauty and Cosmetology
2020 Volume.18 No. 1 p.95 ~ p.106
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Optimization of Roasting Condition to Improve Quality of Freeze-Dried Silkworms Using RSM
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Lee Kyung-Hee
Kim Ae-Jung
Kim Min-Ju
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Abstract
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Purpose: This study was designed to optimize the conditions used for roasting freeze-dried silkworms for improving the quality using response surface methodology (RSM).
Methods: Independent variables included temperature (X1; range 140°C?180°C) and time (X2; range 20?40 min) based on findings from preliminary experiments. Dependent variables included total polyphenol content, total flavonoid content, DPPH radical-scavenging activity, ABTS radical-scavenging activity and α-glucosidase inhibition activity.
Results: We identified the optimal conditions for roasting freeze-dried silkworms that included temperature (X1) and time (X2) of 180°C and 30 min, respectively. With these optimized variables, the total polyphenol content was 468.20 mg TAE/g, total flavonoid content was 294.62 mg QE/g, DPPH radical-scavenging ability was 72.07%, ABTS radical-scavenging activity was 71.81%, and α-glucosidase inhibition was 67.31%.
Conclusion: Our results suggest that the biochemical properties of freeze-dried silkworms were improved by the roasting process using specific timing and temperature as indicated. We anticipate further interest in the use of roasted freeze-dried silkworms by the food industry and as a means to improve blood glucose levels.
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KEYWORD
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Silkworm, Roasting, RSM, Antioxidant activity, α-Glucosidase inhibitory activity
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