Manufacture and Quality Evaluation of Cookies prepared with Mealworm (Tenebrio molitor) Powder

Abstract

This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people. 노년기의 근육 손실을 예방하기 위해서도 필수아미노산 조성이 우수 한 동물성 단백질 급원을 섭취해야 한다(Han 등 2014). 그러 나 양질의 동물성 단백질 급원인 육류는 가격이 고가이며, 수 급이 한정적이고, 생산과정에서 온실가스를 배출하여 환경오 염 등의 문제를 유발하고 있다(Sah & Jung 2012). 또한 과잉 의 동물성 단백질 식품의 섭취는 양질의 필수아미노산을 섭 취하는 이점도 있으나, 다량의 포화지방산 섭취를 유도하여 혈중 콜레스테롤을 증가시켜 심혈관계 질환, 골격에서의 칼 슘 배출을 촉진시키는 등 여러 가지 대사질환을 유발할 수 있다(Ebbesson 등 2015). 이에 환경오염이 적은 단백질 급원인 식용곤충에 대한 관 심이 증가하고 있으며, 세계식량기구(FAO)에서도 식용곤충 을 단백질 급원으로 소개하고 있다(FAO 2013; Huis 등 2013). 인간은 원시시대부터 곤충을 식용해 왔는데, 곤충의 식용은 동물성 단백질 공급이 부족한 곳에서 시작되었으며, 세계적