This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed that no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

Abstract
 I. 서 론
 II. 재료 및 방법
  1. 실험 재료
  2. 밀웜 양갱의 제조 방법
  3. pH 측정
  4. 양갱의 일반성분 분석
  5. 색도 측정
  6. 경도 측정
  7. 관능적 특성 검사
  8. 총 폴리페놀 함량 측정
  9. 항산화 활성 측정
   1) DPPH radical 소거능 측정
   2) 환원력 측정
  10. 통계처리
 III. 결과 및 고찰
  1. 양갱의 pH
  2. 양갱의 일반성분
  3. 색도
  4. 양갱의 경도
  5. 관능적 특성
  6. 총 폴리페놀 함량
  6. 항산화 활성
   1) DPPH radical 소거능
   2) 환원력
 IV. 결론 및 요약
 Conflict of Interest
 References

• 전아름(대진대학교 식품영양학과, Department of Food Science & Nutrition, Daejin University) | A Reum Jeon
• 정해정(대진대학교 식품영양학과, Department of Food Science & Nutrition, Daejin University) | Hai-Jung Chung Corresponding author