Browse > Article
http://dx.doi.org/10.5762/KAIS.2019.20.8.523

Quality Characteristics of Sulgidduk Prepared with Different Levels of Defatted Mealworm Powder  

Shin, Seung-Mee (Dept. of Hotel Culinary & Catering Management, Chungwoon University)
Publication Information
Journal of the Korea Academia-Industrial cooperation Society / v.20, no.8, 2019 , pp. 523-530 More about this Journal
Abstract
This study was performed to develop Sulgidduk prepared with different levels (0, 3, 6, 9 and 12%) of defatted mealworm powder and to evaluate the characteristics of this Sulgidduk. We performed an assessment of color values, mechanical properties, general compositions and branched amino acids of Sulgidduk prepared with different levels of defatted mealworm powder. For the color values, the lightness(L) was decreased with increased amount of defatted mealworm powder, while the redness(a) and yellowness(b) were relatively increased. For the mechanical properties, the hardness and gumminess were significantly increased according to the increased amounts of defatted mealworm powder, but the chewiness, springiness and cohesiveness showed significant differences. For the sensory evaluation, the overall quality of Sulgidduk prepared with 6% defatted mealworm powder (MS-6) was higher as compared with that of the other Sulgidduk samples. For the general composition, the moisture and crude ash contents of MS-6 did not shown differences, while the crude protein was higher than those of the control, and the carbohydrate content of the control was higher than that of the MS-6. The contents of branched amino acids (valine, leucine and isoleucine) of MS-6 were higher than those of the control. Therefore, it was concluded that MS-6 could be a protein rich food as a good source of branched amino acids such valine, leucine and isoleucine.
Keywords
Defatted Mealworm Powder; Sulgidduk; Protein Enriched Food; Mechanical Properties; Branched Chain Amino Acid;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Bukkens SGF, "The nutritional value of edible insects", Ecol Food Nutr, Vol. 36, No. 2-4, pp.287-319, 1997.   DOI
2 Kim HM, Kim JN, Kim JS, Geong MY, Yun EY, Hwang JS, Kim AJ, "Quality characteristics of patty prepared with Mealworm powder", Korean J. Food Nutr, Vol. 28, No. 5, pp.813-820, 2015. DOI : https://doi.org/10.9799/ksfan.2015.28.5.813   DOI
3 Pemberton RW, "The use of the thai giant waterbug", Lathocerus indicus(Hemipetera: Belostomatidae) as human food in california, Pan Pac Entomol Vol. 64, No. 1, pp.81-82, 1988.
4 Chung MY, Kwon EY, Hwang JS, Goo TW, Yun EY, "Pre-treatment conditions on the powder of Tenebrio molitor for using as a novel food ingredient", J Seric Entomol Sci, Vol. 51, No. 1, pp.9-14, 2013. DOI: http://doi.org/10.7852/jses.2013.51.1.9   DOI
5 Hwang SY, Bae GK, Choi SK. 615. "Preferences and purchase intention of Tenebrio molitor(mealworm) according to cooking method", Korean J Culin Res, Vol. 21, No. 1, pp.100-115. 2015. DOI : http://doi.org/10.20878/cshr.2015.21.1.008008008   DOI
6 Yoo JM, Hwang JS, Goo TW, Yun EY, "Comparative analysis of nutritional and harmful components in Korean and Chinese mealworms (Tenebrio molitor) ", J Korean Soc Food Sci Nutr., Vol. 42, No. 2, pp.249-254, 2013. DOI : https://doi.org/10.3746/jkfn.2013.42.2.249   DOI
7 Jeong YJ, Han MR, Kim AJ, Quality Characteristics of Chalddukpie Prepared with different levels of defatted mealworm powder. Korean J Food Cook Sci Vol. 34, No. 5, pp.504-511, 2018.   DOI
8 Min KT, Kang MS, Kim MJ, Lee SH, Han JS, Kim AJ, "Manufacture and quality evaluation of cookies prepared with of Mealworm(Tenebrio molitor ) powder", Korean J. Food Nutr, Vol. 29, No. 1, pp. 12-18, 2016. DOI: http://dx.doi.org/10.9799/ksfan.2016.29.1.012   DOI
9 Kim SH, Kim KB, Noh JS, Yun EY, Choi SK, "Quality characteristics of pasta with addition of Mealworm(Tenebrio molitor )", Foodservice Industry Journal, Vol. 10, No. 3, pp.55-64, 2014. DOI : https://doi.org/10.22509/kfsa.2014.10.3.004   DOI
10 Hwang SY, Choi SK, "Quality characteristics of Muffins containing Mealworm(Tenebrio molitor )", The Koren Journal of Culinary Research, Vol. 21, No. 3, pp.104-115, 2015. DOI: http://dx.doi.org/10.20878/cshr.2015.21.3.009
11 Ahn GJ, "Quality characteristics of Sulgidduk a dded by differenr amount of bamboo leaf flour", The Koren Journal of Culinary Research, Vol. 16, No. 1, pp. 104-111, 2010. DOI: http://dx.doi.org/10.20878/cshr.2010.16.1.009   DOI
12 Doo HJ, Shim JY, "Quality characteristics of black rice Sulgidduk with black garlic powder", KOREAN J. FOOD COOKERY SCI., Vol. 26, No. 6, pp.677-684, 2010.
13 Lee SH, Cho SH, "Quality characteristics of Sulgidduk added with Astragalus membranaceus, Powder", KOREAN J. FOOD COOKERY SCI., Vol. 29, No. 3, pp.233-239, 2013. DOI: https://doi.org/10.9724/kfcs.2013.29.3.233   DOI
14 Shin SM, Jung JS, Han MR, Kim AJ, Kim YH, "Chacteristics of Sulgidduk contating added red Gingseng powder", KOREAN J. FOOD COOKERY SCI., Vol. 25, No. 5, pp.586-592, 2009.
15 Hofmann T, Bors W, Stettmajer K, "Studies on radical intermediates in the early stage of the non-enzymatic browning reaction of carbohydrates and amino acid", J Agric Food Chem, Vol. 47, No. 2, pp. 379-390, 1999. DOI: http://doi.org/10.1021/jf980626x   DOI
16 Jhee OH, Choi YS, "Quality characteristics of Sulgidduk added with concentrations of Acanthopanax sessiliflorus Seemann var. Goma powder", KOREAN J. FOOD COOKERY SCI., Vol. 24, No. 5, pp.601-607, 2008.
17 Choi WS, Choi MK, Chae KY, "Quality characteristics of Sulgidduk by the addtion of apricot seed powder", KOREAN J. FOOD COOKERY SCI., Vol. 27, No. 6, pp.653-659, 2011. DOI: https://doi.org/10.9724/kfcs.2012.28.6.695   DOI
18 Yoon SJ, Lee YS, "Characteristics of quality for Sulgidduk with Momorida charnatia L. powder", Culinary science & Hospitality Research, Vol. 22, No. 8, pp. 135-148, 2016.   DOI
19 Shin SM, Kim AJ, Cho HC, Joung KH, "Quality characteristics of Seolgiddeok with added Paecilomyces japonica powder", KOREAN J. Food & Nutr, Vol. 21, No, 1, pp.22-27, 2008.
20 Jung JS, Shin SM, Kim AJ, "Quality characteristics of Sulgidduk with Adenophora remotisflora powder", KOREAN J. Food & Nutr, Vol. 23, No. 2, pp.147-153, 2010.
21 Wagenmakers AJM, "Muscle amino acid metabolism at rest and during exercise: role in human physiology and metabolism", Exerc Sport Sci Rev, Vol. 26, No. 1, 287-314, 1998.