The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Evaluation of Acorn Mook prepared with Mealworm(Tenebrio molitor) Powder

갈색거저리 유충 분말을 첨가한 도토리묵 품질평가

  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Yoon, Young-Tae (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Park, Yong-I (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Lee, Hye-Jin (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Jeong, Na-Young (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 이경행 (한국교통대학교 식품영양학전공) ;
  • 윤영태 (한국교통대학교 식품영양학전공) ;
  • 박용이 (한국교통대학교 식품영양학전공) ;
  • 이혜진 (한국교통대학교 식품영양학전공) ;
  • 정나영 (한국교통대학교 식품영양학전공)
  • Received : 2017.08.16
  • Accepted : 2017.09.25
  • Published : 2017.10.31
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Abstract

In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

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