The Quality Characteristics of Tangzhong Pan Bread Added with Tenebrio molitor Powder

다국어 초록 (Multilingual Abstract)

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.