인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
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지원사업
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커뮤니티
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피인용 0
초록·키워드
This study examined the optimal manufacturing conditions of dried noodles prepared with mealworm powder and wheat flour. The experiment was based on a central composite design (CCD) of response surface methodology (RSM), and sensory evaluations were fitted to various models. The experimental data on quality characteristics, 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity, cooking characteristics, textural characteristics, and sensory evaluations were fitted to various models. Among the responses, the quality characteristic (L-value (p<0.05), a-value (p<0.01), b-value (p<0.05)), DPPH (p<0.01), cooking characteristics (weight (p<0.01), water absorption (p<0.01), volume (p<0.01), turbidity (p<0.01)), textural characteristics (hardness (p<0.01)), sensory evaluation (appearance (p<0.001), color (p<0.001), flavor (p<0.01), taste (p<0.05), texture (p<0.05), and overall acceptability (p<0.05)) showed significant correlations with mealworm powder and wheat flour. The optimal formulation, determined using numerical and graphical methods, was 35.49 g of mealworm powder and 306.57 g of wheat flour. This formulation can contribute to the development of dried noodles that could satisfy the health-oriented needs of consumers and support the food development industry using insect-sourced food.
본문·목차
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UCI(KEPA) : I410-151-26-02-095621313
