지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.30 No.2(Wn.163)
- 발행연도
- 2024.2
- 수록면
- 17 - 27 (11page)
- DOI
- 10.20878/cshr.2024.30.2.003
이용수
초록· 키워드
오류제보하기
As interest in sustainable food increases, edible insects are being suggested as an alternative protein source. The purpose of this study was to investigate the quality characteristics of tangzhong pan breads added with Tenebrio molitor powder. Tangzhong pan breads were made to utilize 0~12% Tenebrio molitor powder. We examined pH, volume, weight, specific volume, baking loss, texture profile analysis, colorimeter, water content, and sensory evaluation to observe the quality characteristics of tangzhong pan breads. The result of the pH analysis showed that the pH of the tangzhong pan bread increased significantly as the amount of Tenebrio molitor powder increased. The control group had a significantly large volume in the specific volume analysis. Texture profile analysis showed that cohesiveness and adhesiveness tended to decrease significantly as the amount of Tenebrio molitor powder increased. The preservability of insect tangzhong pan breads generally showed a lower shelf-life than that of control bread. In the experiment with a colorimeter, the lightness and yellowness values decreased with the increase of Tenebrio molitor powder content in tangzhong pan breads, but redness values increased. In the sensory evaluation, the volume and moistness decreased with an increased percentage of Tenebrio molitor powder, and 12% showed the highest value for astringent taste. These results provided data for the development of tangzhong pan breads added with Tenebrio molitor powder.
목차
ABSTRACT
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. CONCLUSION
REFERENCES
참고문헌 (27)
참고문헌 신청
A.A.C.C. (1995). Approved methods of the AACC (9th ed.) Method 02-52, 10-10A, 72-10. American Association of Cereal Chemists. St. Paul, Minnesota, USA.
Anuduang, A., Loo, Y. Y., Jomduang, S., Lim, S. J., & Wan Mustapha, W. A. (2020). Effect of thermal processing on physico-chemical and antioxidant properties in mulberry silkworm (Bombyx mori L.) powder. Foods, 9(7), 871.
Bartkiene, E., Zokaityte, E., Starkute, V., Zokaityte, G., Kaminskaite, A., Mockus, E., ... & Guiné, R. P. (2023). Crickets (Acheta domesticus) as wheat bread ingredient: Influence on bread quality and safety characteristics. Foods, 12(2), 325.
Chalbot, J. F. (1980). Preparation of food science samples for SEM. USA: Scanning Electron Microscopy.
Dang, Y., Imaizumi, T., Nishizu, T., Anandalakshmi, R., & Katsuno, N. (2023). Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel. Food Hydrocolloids, 145, 109159.
Anuduang, A., Loo, Y. Y., Jomduang, S., Lim, S. J., & Wan Mustapha, W. A. (2020). Effect of thermal processing on physico-chemical and antioxidant properties in mulberry silkworm (Bombyx mori L.) powder. Foods, 9(7), 871.
Bartkiene, E., Zokaityte, E., Starkute, V., Zokaityte, G., Kaminskaite, A., Mockus, E., ... & Guiné, R. P. (2023). Crickets (Acheta domesticus) as wheat bread ingredient: Influence on bread quality and safety characteristics. Foods, 12(2), 325.
Chalbot, J. F. (1980). Preparation of food science samples for SEM. USA: Scanning Electron Microscopy.
Dang, Y., Imaizumi, T., Nishizu, T., Anandalakshmi, R., & Katsuno, N. (2023). Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch gel. Food Hydrocolloids, 145, 109159.
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