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http://dx.doi.org/10.17495/easdl.2017.4.27.2.194

Physicochemical Characteristics and Oxidative Stabilities of Defatted Mealworm Powders under Different Manufacturing Conditions  

Son, Yang-Ju (Dept. of Food and Nutrition, Seoul National University)
Hwang, Ja-Young (Dept. of Food and Nutrition, Dongnam Health University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.27, no.2, 2017 , pp. 194-203 More about this Journal
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
Edible insect; mealworm; defatted powder; physicochemical characteristics; shelf life;
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Times Cited By KSCI : 4  (Citation Analysis)
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