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Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)  

Hwang, Su-Young (Dept. of Food Service Management, Kyunghee University)
Choi, Soo-Keun (Dept. of Culinary and Food Service Management, Kyunghee University)
Publication Information
Culinary science and hospitality research / v.21, no.3, 2015 , pp. 104-115 More about this Journal
Abstract
This study investigated the quality of muffins prepared with various concentrations of mealworm. Samples of muffins were prepared with the addition of 0, 1, 2, 4, 6 and 8% mealworm powder to the flour of basic formulation. The weight of muffins decreased as the concentration of the mealworm powder increased. The height indices of muffins containing mealworm powder were higher than that of the control. The volume index of the MW2(2%) muffin was the highest. The pH of muffins containing mealworm powder was higher than that of the control, although moisture content lower. Lightness and yellowness decreased with an increase in the mealworm powder concentration, but redness increased. No significant difference in hardness was found from increased powder concentration. The total polyphenol content and antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins significantly increased as the concentration of the mealworm powder increased. Muffins containing 1~8% mealworm powder had acceptable sensory properties, such as flavor, taste, and overall acceptability. The results of this study suggest that mealworm powder is a good ingredient for consumer acceptability and functionality of muffins.
Keywords
mealworm powder; muffin; quality characteristics; antioxidant activity; sensory evaluation; edible insect;
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Times Cited By KSCI : 22  (Citation Analysis)
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