Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder

밀웜(갈색거저리) 분말 첨가량을 달리한 양갱의 품질특성

  • Jeon, A Reum (Department of Food Science & Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University)
  • 전아름 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Received : 2018.04.12
  • Accepted : 2018.04.17
  • Published : 2018.04.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

Keywords

References

  1. AOAC. 1990. Official methods of analysis. 15th ed, Association of Official Analytical Chemists, Washington DC, pp 31-32
  2. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181:1199-1200 https://doi.org/10.1038/1811199a0
  3. Cha MA, Chung HJ. 2013. Quality characteristics of Yanggaeng supplemented with freeze-dried Citrus mandarin powder. Korean J. Food Culture, 28(5):488-494 https://doi.org/10.7318/KJFC/2013.28.5.488
  4. Choi IK, Lee JH. 2013. Quality characteristics of Yanggaeng incorporated with mugwort powder. J. Korean Soc. Food Sci. Nutr., 42(2):313-317 https://doi.org/10.3746/jkfn.2013.42.2.313
  5. Choi SH. 2015. Quality characteristics of Yanggaeng added with acaiberry (Euterpe oleraccea Mart.) powder. Culi. Sci. & Hos. Res., 21(6):133-146
  6. Choi SH. 2016. Quality characteristics of Yanggaeng added with chinese artichoke (Stachys sieboldii Miq) powder. Culi. Sci. & Hos. Res., 22(8): 99-108 https://doi.org/10.20878/cshr.2016.22.8.99
  7. Choi SH. 2017. Quality characteristics of Yanggaeng added with maca (Lepidium meyenii) powder. Culi. Sci. & Hos. Res., 23(5):121-128
  8. Chong HS, Kim SY, Cho SR, Park HI, Baek JE, Kuk JS, Suh HJ. 2017. Characteristics of quality and antioxidant activation of the cookies adding with mealworm (Tonebriob Molitor) and black bean powder. J. Food Hyg. Saf.., 32(6):521-530 https://doi.org/10.13103/JFHS.2017.32.6.521
  9. Dewnato V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J. Agric. Food Chem., 50(17):906-913 https://doi.org/10.1021/jf0108821
  10. Gil NY, Kim HR, Park JM, Kim SS, Lee ES, Hong ST. 2014. Quality characteristics of Yanggaeng containing pomegranate (Punica granatum) powder. Korean Soc. Food Sci. Nutr., 27(5):265-913
  11. Gould J, Wolf B. 2018. Interfacial and emulsifying properties of mealworm protein at the oil/water interface. Food Hydrocoll., 77:57-65 https://doi.org/10.1016/j.foodhyd.2017.09.018
  12. Gulcin I, Berashvili D, Gepdiremen A. 2005. Antiradical and antioxidant activity of total anthocyanins from Perilla pankinensis decne. J. Ethmopharmacol., 101(1-3):287-293 https://doi.org/10.1016/j.jep.2005.05.006
  13. Han JM, Chung HJ. 2013. Quality characteristics of Yanggaeng added with blueberry powder. Korean J. Food Preserv., 20(2):265-271 https://doi.org/10.11002/kjfp.2013.20.2.265
  14. Hwang SY, Choi SK. 2015. Quality characteristics of muffins containing mealworm (Tenebrio molitor). Culi. Sci. & Hos. Res., 21(3):104-115
  15. Jeong YJ. 2017. Processing and quality characteristics of Chalddukpie prepared using mealworm powder. Master's degree thesis, Kyonggi University, Korea, pp 7-8
  16. Jeon AR, Chung HJ. 2017. Quality characteristics of Yanggaeng added with mealworm powder. Master's degree thesis, Daejin University, Korea, pp 3-5
  17. Jhee OH. 2016. Quality characteristics of the Yanggaeng made by chestnut powder. Culi. Sci. & Hos. Res., 22(8):182-191 https://doi.org/10.20878/cshr.2016.22.8.182
  18. Kang MS, Kim MJ, Han MR, Shin SM, Kim AJ. 2018. Quality characteristics of functional Dasik prepared with mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder. J. Korean Soc. Food Cult., 33(1):48-54 https://doi.org/10.7318/KJFC/2018.33.1.48
  19. Kim AJ. 2012. Quality characteristics of Yanggaeng prepared with different concentrations of mulberry fruit syrup. J. East Asian Soc. Diet. Life, 22(1):62-67
  20. Kim HE, Lim JA, Lee JH. 2015. Quality characteristics and antioxidant properties of Yanggaeng supplemented with hallabong powder. J. Korean Soc. Food Sci. Nutr., 44(12):1918-1922 https://doi.org/10.3746/jkfn.2015.44.12.1918
  21. Kim MS, Chung HJ. 2017. Quality characteristics and antioxidant activities of Yanggaeng added with Pleurotus eryngii powder. J. East Asian Soc. Diet. Life, 27(1):69-77 https://doi.org/10.17495/easdl.2017.2.27.1.69
  22. Kim WS, Shin MS, Chung HJ, Lee KA, Kim MJ. 2006. Cookery Science & Experiment, Life Science, Korea, pp 197-197
  23. Kim SS. 2015. Quality characteristics of the Yanggeng made by Crataegi fructus extracts. Culi. Sci. & Hos. Res., 21(1):225-234
  24. Lee JA 2017. Antioxidative capacity and quality characteristics of Yanggaeng added with Beaknyuncho (Opuntia ficusindica var. saboten) powder. Culi. Sci. & Hos. Res., 23(4):33-42 https://doi.org/10.20878/cshr.2017.23.4.004
  25. Lee JH, Lee J, Whang J, Nam JS, Han HK, Kim SM, Im JY, Choi Y, Kim HR, Kim SN. 2016. Changes in food composition of Tenebrio molitor by life stage. Korean J. Food Cookery Sci., 32(5):656-663 https://doi.org/10.9724/kfcs.2016.32.5.656
  26. Lee SH. 2013. Physicochemical and sensory characteristics of Yanggaeng added with tumeric powder. Korean J. Food & Nutr., 26(3): 447-452 https://doi.org/10.9799/ksfan.2013.26.3.447
  27. Lee WG. 2016. Quality characteristics of Yanggaeng added with freeze-dried peach powder. Culi. Sci. & Hos. Res., 22(8):67-77 https://doi.org/10.20878/cshr.2016.22.8.67
  28. Min KT, Kan MS, Kim MJ, LeeSH, Han JS, Kim AJ. 2016. Manufacture and quality evaluation of cookies prepared with mealworm (Tenebrio molitor) powder Korean J. Food Nutr., 29(1):12-18 https://doi.org/10.9799/ksfan.2016.29.1.012
  29. Noh DB, King KH, Yook HS. 2016. Physicochemical properties of Yanggaeng with lentil bean sediment. J. Korean Soc. Food Sci. Nutr., 45(6):865-871 https://doi.org/10.3746/jkfn.2016.45.6.865
  30. Oh KC. 2015. Quality characteristics of dropwort powder added Yanggaeng. Culi. Sci. & Hos. Res., 21(6):291-302
  31. Park KH, Kim GY. 2018. Quality and characteristics of manufacturing Sunsik with edible insect (mealworm). Culi. Sci. & Hos. Res., 24(1):13-23
  32. Park LY, Woo DI, Lee SW, Kang HM, Lee SH. 2014 Quality characteristics of Yanggaeng added with different forms and concentrations of fresh paprika. J. Korean Soc. Food Sci. Nutr., 43(5):729-734 https://doi.org/10.3746/jkfn.2014.43.5.729
  33. Park MY, Chung HJ. 2016. Effect of addition of blackcurrant powder on quality and antioxidant activity of Yanggaeng. J. Korean Soc. Food Cult., 31(5):457-464 https://doi.org/10.7318/KJFC/2016.31.5.457
  34. Rumpold, BA, Schluter OK. 2013. Nutritional composition and safety aspects of edible insects. Mol. Nutr. Food Res., 57(5):802-823 https://doi.org/10.1002/mnfr.201200735
  35. Seo EJ, No JY. 2015. Quality characteristics and descriptive analysis of Yanggaeng added with Lycii Fructus extract. Korean J. Human Ecology, 24(5):725-738 https://doi.org/10.5934/kjhe.2015.24.5.725
  36. Seo HM, Lee JH. 2013. Pphysicochemical and antioxidant properties of Yanggaeng incorporated with black sesame powder. J. Korean Soc. Food Sci. Nutr., 42(1):143-147 https://doi.org/10.3746/jkfn.2013.42.1.143
  37. So IH. 2015. Manufacture and quality evaluation of Seopsanjeok made with mealworm (Tenebrio molitor). Master's degree thesis, Kyonggi University, Korea, pp 8-9
  38. Terpinc P, Ceh B, Ulrih, NP, Abramovic H. 2012. Studies of the correlation between antioxidant properties and the total phenolic content of different oil cake extracts. Ind. Crops Prod., 39(1):210-217 https://doi.org/10.1016/j.indcrop.2012.02.023
  39. Won R. 2017. Insect-based chitin research and its potential application to insect industry in Korea. J. Chitin Chitosan, 22(4):215-220 https://doi.org/10.17642/jcc.22.4.1
  40. Wong JY, Chye FY. 2009. Antioxidant properties of selected tropical wild edible mushrooms. J. Food Compos. Anal., 22(4):269-277 https://doi.org/10.1016/j.jfca.2008.11.021
  41. Yoo S, Yoo D, Kim C, Kim S. 2017. Quality characteristics and antioxidant activities of Yanggaeng added with Viscum album extracts. Korean J. Community Living Sci., 28(1):93-101 https://doi.org/10.7856/kjcls.2017.28.1.93