The Korean Journal of Food And Nutrition (한국식품영양학회지)

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

갈색거저리 유충 분말을 이용한 쿠키 제조 및 품질평가

  • Min, Kyoung-Tae (The Graduate School of Alternative Medicine of Kyonggi University) ;
  • Kang, Mi-Sook (The Graduate School of Alternative Medicine of Kyonggi University) ;
  • Kim, Min-Ju (The Graduate School of Alternative Medicine of Kyonggi University) ;
  • Lee, Sun-Hee (Dept. of Food and Nutrition, Shin Han University) ;
  • Han, Jung-soon (The Graduate School of Alternative Medicine of Kyonggi University) ;
  • Kim, Ae-Jung (The Graduate School of Alternative Medicine of Kyonggi University)
  • 민경태 (경기대학교 대체의학대학원) ;
  • 강미숙 (경기대학교 대체의학대학원) ;
  • 김민주 (경기대학교 대체의학대학원) ;
  • 이선희 (신한대학교 식품조리과학부) ;
  • 한정순 (경기대학교 대체의학대학원) ;
  • 김애정 (경기대학교 대체의학대학원)
  • Received : 2016.01.22
  • Accepted : 2016.02.01
  • Published : 2016.02.29
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Abstract

This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people.

Keywords

References

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