In order to improve the usability of mealworm and the nutritional quality of acorn Mook mostly composed of carbohydrates, we prepared acorn Mook using with different levels of mealworm powder, and the physico-chemical and sensory evaluation were investigated. In the content of proximate chemical composition, moisture content did not show any significant difference. But crude protein, crude ash, and crude fat contents were increased with increasing mealworm content. Carbohydrate content was reduced as mealworm content increased. Lightness showed no significant difference among treatments, redness was increased, and yellowness was decreased as the amount of mealworm powder increased. In physiological properties, hardness, gumminess, chewiness, and springiness were significantly increased as the amount of mealworm powder decreased. However, adhesiveness and cohesiveness were not significantly different. Ascorbic acid content, activities of DPPH and ABTS radical scavenging activities were decreased with increasing amount of mealworm in acorn Mook. In sensory evaluation, acorn Mook containing 0.75% of mealworm powder showed highly preference compared with the control.

• 이경행(한국교통대학교 식품영양학전공) | Kyung-Haeng Lee (Dept. of Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Korea) Corresponding author
• 윤영태(한국교통대학교 식품영양학전공) | Young-Tae Yoon (Dept. of Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Korea)
• 박용이(한국교통대학교 식품영양학전공) | Yong-I Park (Dept. of Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Korea)
• 이혜진(한국교통대학교 식품영양학전공) | Hye-Jin Lee (Dept. of Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Korea)
• 정나영(한국교통대학교 식품영양학전공) | Na-Young Jeong (Dept. of Food and Nutrition, Korea National University of Transportation, Chungbuk 27909, Korea)