Nutritional and Sensory Evaluation of Bread Incorporating Korean Drone Pupa
2024
Kim, S.M. | Kim, H.Y. | Woo, S.O. | Kim, S.G. | Choi, H.M. | Moon, H.J. | Han, S.M.
This paper discussed the nutrients and sensory analysis of food enriched with selected edible insect species which are labelled as a novel food-drone pupa. Breads of two different compositions with the addition of freezing dried flour and fat extract were evaluated by electronic tongue and analysis of nine nutrients. Through nutritional analysis, it was observed that the addition of drone pupa freeze-dried powder to bread led to an increase in both protein and fat content, along with a decrease in carbohydrate content. Similarly, bread with drone pupa fat extract added also exhibited an increase in protein and fat content, while carbohydrate content decreased. It was observed that the bread with the freeze-dried flour of drone pupa showed a higher salty and sour taste bread with fat extract through electronic tongue analysis. On the other hand, bread added with fat extract showed a higher umami and sweetness. In addition, the salty and bitter taste was the least in bread with 5% of freeze-dried drone pupa flour, and the higher the content of fat extracts the higher the umami and sweet taste. When adding processed drone pupa products, it is considered appropriate to do so at a level of 5~10%. As a result of this study, it is supposed that drone pupa could be applied to baking in various processing forms and can be used as basic data for sensual characteristics.
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