International journal of advanced smart convergence

The Institute of Internet, Broadcasting and Communication (한국인터넷방송통신학회)
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Development of Blueberry Cakes with Addition of Mealworm Powder (Tenebrio molitor Lavare) Using sensory evaluation

  • Ma, Chilsuk (Department of Foodservice and Culinary management, Honam University) ;
  • Kim, Youngkyun (Department of Foodservice and Culinary management, Honam University)
  • Received : 2021.09.03
  • Accepted : 2021.09.10
  • Published : 2021.09.30
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Abstract

In the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. The present study aimed to promote health through the development of blueberry cake by Mealworm Powder (Tenebrio molitor Lavare). The results of Sensory evaluation comparison of Blueberry cake to different levels of mealworm powder. The sensory evaluation showed that sample 3 had the highest color, taste, texture, and overall texture except flavour. Therefore, mealworm blueberry cake made with 60g of mealworm powder showed the best results. The results of analyzing the general components of the Mealworm blueberry cake showed more than two times higher Crude protein and less than half Crude fat compared to control blueberry cake. It is believed that the addition of mealworm powder means that the protein in the cake, a high carbohydrate food, has been strengthened. This is the development of bakery products with both nutritional excellence and symbolism, and it is believed that wheat worm powder is a good food material as a favorite food, not a hateful food, which will improve consumer awareness of edible insects.

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References

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