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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 393 - 393 (1page)
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This study aimed to make protein-fortified gluten-free muffins by adding edible insect (Grylus bimaculatus, GB) and to measure its physicochemical properties. Muffins were prepared by adding 2%, 4%, 6% and 8% of full-fat and defatted GB. Proximate analysis, colors, texture and quality characteristics such as weight, volume of muffins were measured. Muffins added with 8% full-fat GB (FG8) showed increased crude protein content of 4.87% and volume of 7.14% compared to a control group. Ano ... 전체 초록 보기
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