밀웜 분말을 첨가한 다쿠아즈 개발

Abstract

Dacquoise was developed using mealworms, which are representative edible insects among protein sources. As the amount of mealworm powder added to dacquoise was increased, the water content decreased, but the ash content, crude protein, and crude fat increased. As the amount of mealworm added to dacquoise increased, the hardness and minerals increased significantly. Regardless of the amount of mealworm powder added, the pH ranged from 7.73 to 7.92. As the amount of mealworm powder was increased, the content of essential and nonessential amino acids increased significantly. As the amount of mealworm powder was increased, the L value decreased, and the a value increased. The sensory evaluation showed that the group with 5% mealworm of mealworm received 6.4 for color, 6.0 for odor, 6.2 for taste, and 6.0 for overall acceptance, giving the highest preference. The results show that mealworm powder is easy to use as a protein source in food preparation. In addition, when making dacquoise, adding 5% of mealworm powder can make a product with high preference in consideration of nutritional aspects.