반응표면분석법을 이용한 쌍별귀뚜라미 탈지분말 첨가 양갱의 품질특성 및 제조 조건 최적화

Abstract

Purpose: This study was performed to optimize the Yanggaeng processing conditions of prepared with different amounts of defatted two-spotted cricket powder, and agar powder using the response surface methodology. Methods: The experimental conditions were designed according to the a central composite design with 10 experimental points, including two replicates for two independent variables. The Physicochemical properties, texture, and sensory properties of the were analyzed. Results: As the agar content of the yanggaeng increased, the moisture content too increased (p<0.05). As the content of two-spotted cricket powder increased, the pH of the yanggaeng increased (p<0.05). As a result of two-spotted cricket powder increased, the sugar content decreased (p<0.05). Hardness increased as the amount of added defatted two-spotted cricket powder and agar increased (p<0.05). As a result of the DPPH radical scavenging activity measurement, it increased with the addition of the defatted two-spotted cricket powder (p<0.05). As a result of the sensory test of yanggaeng, the flavor was 4.14~5.57, the taste was 4.00~5.86, and the overall preference was 4.14~5.86. In the group with a 6% addition of defatted two-spotted cricket powder, the flavor, taste, and overall preference were high, but there was no significant difference. Conclusion: In this study it is considered that defatted two-spotted cricket powder can be used as a food ingredient due to its high overall preference.