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Purpose: This study examined the quality characteristics and antioxidant activity of jelly prepared by adding defatted Gryllus bimaculatus and assessed its potential use as a protein-enriched food ingredient. Methods: Gryllus bimaculatus was defatted with hexane, and a jelly was produced with different gryllus bimaculatus contents. The physicochemical properties and antioxidant activity of the jelly were then evaluated. Results: The jelly containing gryllus bimaculatus showed an increase in fat, ash and protein content, while the moisture content has decreased, and the essential amino acid content also increased because of the amino acid content of the gryllus bimaculatus. The pH increased as the amounts of gryllus bimaculatus increased. Color analysis showed that the brightness decreased, and the redness and yellowness increased with increasing addition. The physical properties of the jelly decreased with the addition of gryllus bimaculatus. In addition, the addition of gryllus bimaculatus increased the polyphenol content, which increased the DPPH radical scavenging activity and ABTS+ radical scavenging activity. Conclusion: Gryllus bimaculatus is a potentially useful ingredient to enhance the nutritional content of jelly and increase its antioxidant activity, suggesting its potential use in the development of functional foods.