밀웜 및 쌍별귀뚜라미와 와사비를 첨가한 매운맛 단백질바의 품질특성

Abstract

Purpose: Spicy protein bars made with mealworms, crickets(Gryllus bimaculatus) and wasabi were developed and quality characteristics were investigated. Methods: The antioxidant activities of wasabi powder alone were separately analyzed, including total polyphenol & flavonoid contents and DPPH & ABTS radical scavenging activities. Protein bars with different amounts of mealworms or crickets(10, 20, and 30% each) and containing fixed amounts of 10% wasabi were analyzed. Results: The total polyphenol and & flavonoid contents and the DPPH and ABTS radical scavenging activities of the wasabi powder alone increased concentrationdependent manner. The higher the quantum of edible insects added to in the spicy protein bars, the higher crude protein, crude ash, and crude lipid contents, while the moisture contents decreased. The leavening rate increased with the increase in the quantum of edible insect powders added. however, the baking loss rate showed opposite tendency between mealworm and cricket bars. The hunter''s color values of both spicy protein bars were analyzed. The b(L) and yellowness(b) decreased as edible insect powders increased, while redness(a) increased. The puncture test showed that edible insect powders made the spicy protein bars softer. Conclusion: Spicy protein bars, which are marketed as functional nutrition bars, observed to be the best when mealworm or cricket powders was added at levels of 10% to a fixed amount of 10% wasabi powder.