Characteristics of Quality and Antioxidant Activation of the Cookies adding with Mealworm (Tenebrio molitor) and Black Bean Powder

Chong, Hee Sun; Kim, Su Yeon; Cho, Sung Ryun; Park, Hyeonil; Baek, Ji Eun; Kuk, Ji Su; Suh, Hee-Jae

doi:10.13103/jfhs.2017.32.6.521

Cited by 14 publications

(4 citation statements)

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“…The GB-free muffins showed a certain antioxidant activity (TPC=128.62 mg GAE/100 g, DPPH radical scavenging activity=8.65%), which significantly increased upon the incorporation of GB (p<0.05). Chong et al (2017) showed that the GB0, GB10, GB20, and GB40 mean fresh ginseng-added muffins replacing Gryllus bimaculatus powder (GB) by 0%, 10%, 20%, and 40% compared to wheat flour.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Kim,

Kim

et al. 2024

Food Sci. Preserv.

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Edible insects, such as the two-spotted cricket (Gryllus bimaculatus, GB), have high nutritional value but are not widely consumed because of their appearance and smell. Consequently, the development of foods containing these insects in less recognizable forms, e.g., flour-like powders, has drawn considerable attention. Herein, we investigated the quality characteristics of muffins prepared from wheat flower supplemented with fresh ginseng (5%) and GB (0, 10, 20, and 40%) powders. GB loading was negatively correlated with muffin volume, height, moisture content, and textural properties (hardness, springiness, cohesiveness, and chewiness) and positively correlated with crude protein content and antioxidant properties. Significant (p<0.05) color differences were observed between samples with different GB loadings. The contents of hexanal and nonanal, which are the major volatiles responsible for off-flavor, increased with increasing GB loading, and the number of volatiles maximized at 40% GB. Sensory preference decreased in the order of 0% GB>10% GB≈20% GB>40% GB. Based on these results, a GB loading of 20% offered the best trade-off between attractiveness and nutritional value. Thus, this study promotes the widespread use of GB in the food industry and the development of various edible-insect-based food products.

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Section: Antioxidant Activitymentioning

confidence: 99%

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Kim,

Kim

et al. 2024

Food Sci. Preserv.

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“…영양학적으로는 필수아미노산의 함량이 높아 (Chong et al, 2017) 근육량의 감소가 시작되는 중년기에 단백질 급원으로 기대되는 식품 이라 할 수 있다 . 일반적인 곤충의 조단백질 과 조지방 함량은 각각 50-60%와 8.1-59%로 고단백, 저지방 식품 으로 만성질환 개선에 도움이 되는 식품소재로 판단된다 (Chong et al, 2017).…”

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Mixing Ratio Optimization of Silkworm, Mealworm, and White Grub Using Response Surface Methodology

Lee¹,

Han²,

Kim³

2021

Asian J Beauty Cosmetol

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Purpose: In this study, the optimal mixing ratio of total branched-chain amino acid (BCAA) content, total unsaturated fatty acid content, antioxidant activities, and enzyme activities of silkworm, mealworm, and white grub, which are alternative protein sources, was derived using response surface analysis.Method: Silkworm, mealworm, and white grub were the independent variables, and total BCAA content, total unsaturated fatty acid content, total polyphenol content, total flavonoid content, ABTS radical scavenging activity, α-glucosidase inhibitory activity, and ACE inhibitory activity were used as the dependent variables to determine the optimal mixing ratio.Result: The optimal mixing ratio for total BCAA content, total unsaturated fatty acid content, antioxidant activities, and enzyme activities derived from the response surface analysis was silkworm (X1) 2.998 : mealworm (X2) 0.623 : white grub (X3) 1.983. At this ratio, the total BCAA content was 0.52 g, the total unsaturated fatty acid content was 0.44 g, the total polyphenol content was 67.02 mg TAE/g, the total flavonoid content was 35.58 mg QE/g, the ABTS radical scavenging activity was 95.61%, the α-glucosidase inhibitory activity was 37.79%, and the ACE inhibitory activity was 95.25%.Conclusion: It is expected that the optimal mixing ratio of silkworm, mealworms, and white grub derived in this study can be used to develop products for the management of various chronic diseases.

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“…식용곤충은 동물성 단백질의 주요 공급원인 가축에 비해 짧은 생애주기를 가지고 있어 공급이 용이하며 (Chung et al, 2013), 적은 양의 사료와 물, 공간 이용으로 경제적 비용 절감 효과와 농약이나 항생제를 사용하지 않 고 온실가스를 적게 방출하므로 자연 환경을 훼손시키지 않아 생태 계를 보존하여 환경 오염을 줄일 수 있다는 장점이 있다 (Arsenault & Brown, 2017). 식용곤충은 단백질 함량이 높고 불포화 지방산, 미량 무기질 등이 풍부할 뿐 아니라 항산화 영양소 (Chong et al, 2017)와 여러 가지 생리기능 활성물질 (Kim et al, 2020a;Na et al, 2016;No, 2010) (Mo, 1990). 건강신 념모델은 1950년대 후반 질병의 조기발견과 예방접종과 같은 예방 적 건강행동을 설명하기 위한 모델로 개발되었으며 (Janz, 1984), 개…”

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Improving Awareness on Edible Insects through Dietary Education Based on Health Belief Model

Han¹

2020

Asian J Beauty Cosmetol

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Characteristics of Quality and Antioxidant Activation of the Cookies adding with Mealworm (Tenebrio molitor) and Black Bean Powder

Cited by 14 publications

References 0 publications

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder

Mixing Ratio Optimization of Silkworm, Mealworm, and White Grub Using Response Surface Methodology

Improving Awareness on Edible Insects through Dietary Education Based on Health Belief Model

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