Quality Characteristics of Yanggaeng Made with Different Concentration of Mealworm Powder

Jeon, A Reum (Department of Food Science & Nutrition, Daejin University)
Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University)

published in 2018. 4. 30

Abstracts

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.

Keyword

mealworm
Yanggaeng
DPPH
reducing power

Chemical Compound (All 2)

Gallic acid (C₇H₆O₅)

N-[(2S,3R,4R,5S,6R)-5-[(2S,3R,4R,5S,6R)-3-acetamido-4,5-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2-[(2R,3S,4R,5R,6R)-5-acetamido-4,6-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-4-hydroxy-6-(hydroxymethyl)oxan-3-yl]acetamide (C₂₄H₄₁N₃O₁₆)

Analytical Information

Analytical Information of the Articles
IPC	A23G 3/36, A23G 3/00
CPC	A23G 3/36, A23G 3/00
Analytical Keyword	Yanggaeng; mealworm; moisture; crude lipid; crude protein; lightness=L value; yellowness=b value; redness=a value; DPPH radical scavenging activity; reducing power; polyphenol; hardness
Etc. keywrd	Yanggaeng; mealworm; moisture; crude lipid; crude protein; lightness=L value; yellowness=b value; redness=a value; DPPH radical scavenging activity; reducing power; polyphenol; hardness

Published Information

Cover Contents Copyright

Published Information of the Articles
KJTK Publish Information	Volume 12. 2018. 12. 31
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Korean Journal of Food Culture (한국식생활문화학회지)