Purpose: The purpose of this study was to research the quality characteristics and determined the optimal manufacture condition of Sulgidduck prepared with mealworm powder skim milk powder.
Methods: The research was designed according to the central composite design of response surface methodology (RSM). To develop the Sulgidduck using RSM, mealworm powder (X1, 5∼19 g), sugar (X2, 40∼60 g), and skim milk powder (X3, 2∼18 g) were the set as independent variables, and physicochemical property [chromaticity (lightness, redness, and yellowness), water content, sugar content, and texture (hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness)] and sensory property [attribute difference test (color intensity, sweetness, mealworm off flavor, and hardness) and preference test (appearance, flavor, taste, mouthfeel, and overall acceptability)] of Sulgidduck were set as the dependent variables. The central composite design showed 18 experimental points included with 8 factorial point, 6 axial point, and 4 central point.
Result: The proximate composition of mealworm powder showed; moisture 4.56%, crude protein 50.22%, crude lipid 35.16%, crude ash 3.95%, and carbohydrate 6.12%.
In the analysis of variance and regression analysis, the quadratic model was highly significant (p<0.05), with high coefficient of determination for lightness, redness, sugar content, and sensory property hardness. The 2FI model was adequate for the water content at a highly significant level (p<0.05) with a high coefficient of determination. The linear model was adequate for the yellowness, textural hardness, adhesiveness, cohesiveness, and gumminess, and chewiness, and sensory property (color intensity, sweetness, mealworm off flavor, appearance, flavor, taste, mouthfeel, and overall acceptability) at a highly significant level (p<0.05) with a high coefficient of determination.
From these results, the optimal formulations, which was calculated by numerical and graphical methods, was mealworm powder (X1) 5.00 g, sugar (X2) 44.39 g, and skim milk powder (X3) 18.00 g.
Conclusion: We expect that Sulgidduck prepared with mealworm powder skim milk powder will contribute to the development of a functional product to meet the various consumer preferences and increasing accessibility of edible insects.