Sensory Profiles of Protein-Fortified Kefir prepared Using Edible Insects (Silkworm Pupae, Bombyx mori) : A Preliminary Study

Dong-hyeon Kim; Hyunsook Kim; Kwang-young Song; Jung-whan Chon; Young-ji Kim; Kun-ho Seo

한국낙농식품응용생물학회 Journal of Dairy Science and Biotechnology Sensory Profiles of Protein-Fortified Kefir prepared Using Edible Insects (Silkworm Pupae, Bombyx mori) : A Preliminary Study

KCI 후보

( Young-ji Kim ) , ( Jung-whan Chon ) , ( Kwang-young Song ) , ( Dong-hyeon Kim ) , ( Hyunsook Kim ) , ( Kun-ho Seo )

한국낙농식품응용생물학회 2017.12

Journal of Dairy Science and Biotechnology 35권 4호 262-265(4pages)

UCI I410-ECN-0102-2018-500-003795659

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초록

Bombyx mori (silkworm pupae) is a unique and biologically significant insect, which is a recognized source of high quality protein that provides all the essential amino acids required for human health. Recently, many studies have focused on various biomedical applications of B. mori proteins. The purpose of this study was to manufacture protein-fortified kefir containing different concentrations of B. mori powder according to pH and sensory evalua-tions. The value of the protein-fortified kefir increased but the pH decreased with increasing incubation time, indicating that the amount of B. mori powder did not affect and pH. Addition of B. mori powder also did not affect the sensory properties of overall acceptability, texture, and color compared to control group without addition of B. mori powder. However, flavor and taste were affected by increasing the amounts of B. mori powder, with a significant difference in both flavor and taste between the control and treated groups (both p<0.05). There was no significant difference in overall acceptability, texture, and color. Fur-ther studies are needed for producing kefir as a dietary supplement utilizing the functional properties of B. mori.

키워드

Bombyx mori (Silkworm pupae)

protein-fortified

kefir

sensory evaluation

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