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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2019; 48(2): 253-259

Published online February 28, 2019

Copyright © The Korean Society of Food Science and Nutrition.

Quality Characteristics of White Pan Bread Added with Tenebrio molitor Powder

Yookyong Kim1, Inyong Kim2, and Yoonhwa Jeong1,2

1Food Science and Nutrition Information and 2Research Center for Industrialization of Natural Nutraceuticals, Dankook University

Abstract

In this study, the effects of the addition of Tenebrio molitor (mealworm) at 2%, 4%, and 6% on the leavening heights, pH, total acidity, specific volume, color, texture, and sensory evaluation of bread were evaluated. When mealworms were added, the fermentation of the bread dough was inhibited, the fermentation leavening height was decreased, and the pH was increased in a concentration dependent manner. The total titratable acidity of all mealworm dough groups was significantly lower than that of the control group. The specific volume of white pan bread was found to decrease as the level of mealworm powder increased. The crust color did not differ significantly, but the L value and a value of crumb colors differed significantly. Upon texture analysis, the hardness increased with storage period and the bread with 2% mealworm showed less change of hardness with storage period. Upon sensory evaluation (9 point scale), the 2% addition group showed the highest appearance, taste, and overall acceptability. The addition of mealworm powder is considered to be alternative to increase the nutritional value as a protein source in bread.

Keywords: Tenebrio molitor, white pan bread, mealworm, dough, edible insect

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2019; 48(2): 253-259

Published online February 28, 2019

Copyright © The Korean Society of Food Science and Nutrition.

갈색거저리 유충 분말을 첨가한 식빵의 품질 특성

Quality Characteristics of White Pan Bread Added with Tenebrio molitor Powder

Yookyong Kim*1, Inyong Kim*2, and Yoonhwa Jeong*1*,*2

*1Food Science and Nutrition Information and *2Research Center for Industrialization of Natural Nutraceuticals, Dankook University

Abstract

In this study, the effects of the addition of Tenebrio molitor (mealworm) at 2%, 4%, and 6% on the leavening heights, pH, total acidity, specific volume, color, texture, and sensory evaluation of bread were evaluated. When mealworms were added, the fermentation of the bread dough was inhibited, the fermentation leavening height was decreased, and the pH was increased in a concentration dependent manner. The total titratable acidity of all mealworm dough groups was significantly lower than that of the control group. The specific volume of white pan bread was found to decrease as the level of mealworm powder increased. The crust color did not differ significantly, but the L value and a value of crumb colors differed significantly. Upon texture analysis, the hardness increased with storage period and the bread with 2% mealworm showed less change of hardness with storage period. Upon sensory evaluation (9 point scale), the 2% addition group showed the highest appearance, taste, and overall acceptability. The addition of mealworm powder is considered to be alternative to increase the nutritional value as a protein source in bread.

Keywords: Tenebrio molitor, white pan bread, mealworm, dough, edible insect