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- W4386410306 abstract "This study, insect resources are used as future food, and mealworm edible insects with high preference are used to prepare broth by different pretreatment methods (freeze drying, microwave drying, stir-drying, hot air drying), and to measure physicochemical properties. As a result of setting the optimal pretreatment method through sensory principal component analysis and regression analysis through preference and characteristic difference test, the experimental group (M-SO) pretreated with a microwave oven, was measured to have the highest content of asparagine and glutamic acid, which are delicious amino acids. As a result of the preference test, the broth (M-SO) pretreated with a microwave oven has the best appearance, aroma, taste, aftertaste, and overall preference. In the result of the difference in characteristics test, the microwave treatment group (M-SO) showed the strongest brightness at 6.63, and the characteristics of ’umami, savory, and crustacean taste’ were located close to each other, and these characteristics had a positive effect on the overall preference for the mealworm broth. Brown mealworm larvae contain high protein, high unsaturated fatty acid, and various minerals by developing various sources and utilizing brown mealworm larvae (mealworms) in the future are a very effective and efficient protein source food for patients, targeting malnutrition patients. You will have to develop a menu." @default.
- W4386410306 created "2023-09-05" @default.
- W4386410306 creator A5073738249 @default.
- W4386410306 date "2023-08-31" @default.
- W4386410306 modified "2023-10-18" @default.
- W4386410306 title "Quality Characteristics of Edible Insect Stock Made by Different Pretreatment Methods" @default.
- W4386410306 doi "https://doi.org/10.20878/cshr.2023.29.8.006" @default.
- W4386410306 hasPublicationYear "2023" @default.
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