Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Physicochemical Characteristics and Oxidative Stabilities of Defatted Mealworm Powders under Different Manufacturing Conditions

제조 방법을 달리한 갈색거저리 유충 탈지 분말의 물리화학적 특성 및 저장 안정성

  • Son, Yang-Ju (Dept. of Food and Nutrition, Seoul National University) ;
  • Hwang, Ja-Young (Dept. of Food and Nutrition, Dongnam Health University)
  • 손양주 (서울대학교 식품영양학과) ;
  • 황자영 (동남보건대학교 식품영양과)
  • Received : 2017.03.31
  • Accepted : 2017.04.04
  • Published : 2017.04.30
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Abstract

Mealworm, a type of edible insect, is a superior food material suitable for industrial products. In this study, four different defatted mealworm powders were prepared to determine proper manufacturing conditions. Solvent extraction method reduced lipid contents of mealworms more than pressed mealworms, and lowered lipid contents caused bright colors and good physicochemical properties for powders. In comparison, differences among milling machines used for making powders were strongly related with average size of particles. Meanwhile, the predicted shelf-life of defatted mealworm powders judged by accelerated experiments was 1 year or longer. To enhance shelf-life of mealworm powders, addition of tocopherol to mealworm powders at a concentration of 0.2% could intensify oxidative stability and microbial inhibition.

Keywords

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