Quality and Characteristics of Senoir-Friendly Cheongpomook Added Mealworm

The purpose of this study is the development of senoir-friendly foods. To this end, cheongpomook was prepared using mealworm powder. After that, the quality characteristics of cheongpomook were investigated through mechanical and sensory tests. The results of this are as follows. When the amount of mealworm powder added increased, the moisture content, lightness, and redness of the cheongpomook decreased, and the yellowness increased. As a result of texture measurement, hardness, springiness, chewiness, and cohesiveness decreased. As a result of the attribute difference test, when the amount of mealworm powder added increased, the degree of brown color intensity, shrimp odor, stale flavor, softness, and graininess of cheongpomook were strongly evaluated, and the degree of white color intensity, smooth intensity, glossy, savory odor, savory flavor, hardness, and chewiness were evaluated weakly. As a result of the acceptance test, which is a 30% addition of mealworm powder, was the best in appearance, taste, texture, and overall acceptability. Therefore, when preparing cheongpomook by adding mealworm powder, 35 g of mung bean starch, 15 g of mealworm powder, 1 g of salt, and 400 g of water are added to make cheongpomook with excellent texture and preference.