갈색거저리를 첨가한 파스타의 품질특성
Quality Characteristics of Pasta with addition of Mealworm(Tenebrio molitor)
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The purpose of this study is to develop fresh pasta added with Mealworm(Tenebrio molitor), which edible insect as a food. Making fresh pasta with wheat flour and Mealworm(0, 5, 10, 15, 20%) was done, followed by the mechanical test(moisture content, pH, color value, texture) and the sensory analysis(attribute difference test, preference test). Results were as follows. Moisture content of raw pasta and cooked pasta were the highest in MP20, score for moisture content show that cooked pasta was more higher than raw pasta. L, b value and pH decreased as the ratio of mealworm powder while a value incresed as the ratio of mealworm powder. Hardness, chewiness decreased, while adhesiveness increased as the ratio of superjami powder. Attribute difference test showed that color intensity, nutty flavor, roast flavor, nutty taste, oily taste, astringent taste, chewy texture, graininess and after taste were intense as mealworm powder was added. The preference test showed that MP15 containing 15% of mealworm powder was the most preferable for appearance, flavor, taste, texture and overall preference. As a result of this study, it was confirmed as a food material is the availability of Mealworm(Tenebrio molitor)
Abstract
The purpose of this study is to develop fresh pasta added with Mealworm(Tenebrio molitor), which edible insect as a food. Making fresh pasta with wheat flour and Mealworm(0, 5, 10, 15, 20%) was done, followed by the mechanical test(moisture content, pH, color value, texture) and the sensory analysis(attribute difference test, preference test). Results were as follows. Moisture content of raw pasta and cooked pasta were the highest in MP20, score for moisture content show that cooked pasta was more higher than raw pasta. L, b value and pH decreased as the ratio of mealworm powder while a value incresed as the ratio of mealworm powder. Hardness, chewiness decreased, while adhesiveness increased as the ratio of superjami powder. Attribute difference test showed that color intensity, nutty flavor, roast flavor, nutty taste, oily taste, astringent taste, chewy texture, graininess and after taste were intense as mealworm powder was added. The preference test showed that MP15 containing 15% of mealworm powder was the most preferable for appearance, flavor, taste, texture and overall preference. As a result of this study, it was confirmed as a food material is the availability of Mealworm(Tenebrio molitor)
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