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KMID : 1011620170330050513
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 5 p.513 ~ p.522
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Quality Characteristics of White Bread with Hot Air-Dried Tenebrio molitor Larvae Linne Powder
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Kim Young-Mo
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Abstract
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Purpose: The quality characteristics of white bread with hot air-dried Tenebrio molitor Larvae L. powder was investigated to determine the most preferred ratio of Tenebrio molitor L.
Methods: The contents of moisture, ash, crude protein, and crude fat were analyzed by AOAC methods, and analysis of amino acids of white bread with hot air-dried T. molitor powder was performed with Accq-Tag methods.
Results: The moisture, ash content, crude protein, and crude fat contents of bread with hot air-dried T. molitor powder increased in proportion with the added amount of T. molitor powder, and dough with 7% T. molitor powder was the highest. The pH level of bread slightly increased in proportion with the added amount of T. molitor powder. The volume of bread decreased as the added amount of T. molitor powder increased. The brightness of the control was 84.3, whereas redness was 21.7 in the control, which was the highest. In the results of the amino acids analysis, dough with 7% T. molitor powder contained the highest amount of amino acids, followed by 5%, 3%, and 1%. Glutamic acid and methionine were the major amino acids in total amino acids and free amino acids, respectively. In terms of storage time, bread springiness, cohesiveness, and chewiness were lower with increased amount of T. molitor powder. In the sensory evaluation for taste, white bread with 5% T. molitor powder showed the highest scores among the samples.
Conclusion: White bread with 5%, and 7% T. molitor powder showed higher scores in the sensory evaluation and for content of amino acids. The optimal mixed ratio of dough and hot air-dried T. molitor powder was 5% addition.
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KEYWORD
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Tenebrio molitor Linne powder (TMP), proximate composition, white bread, free amino acid, sensory preference
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