밀웜(Tenebrio molitor L.) 분말과 북어 분말을 혼합하여 제조한 기능성 다식의 품질평가

서지정보

ㆍ발행기관 : 한국식생활문화학회 ㆍ수록지정보 : 韓國食生活文化學會誌 / 33권 / 1호
ㆍ저자명 : 강미숙, 김민주, 한명륜, 신승미, 김애정

목차

I. 서 론
II. 연구 내용 및 방법
1. 재료
2. 밀웜 북어다식의 제조
3. 일반성분
4. 지방산 조성
5. 색도측정
6. 조직감 측정
7. 관능 평가
8. 통계 처리
III. 결과 및 고찰
1. 일반성분
2. 지방산 조성
3. 색도
4. 조직감
4. 관능평가
IV. 요약 및 결론
References

영어 초록

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

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