The effects of temperature (150°C and 160°C) on physicochemical properties of extruded texturized vegetable protein with mealworm (0%, 15%) were studied. The extrusion process had a screw speed of 250 rpm, moisture content of 65%. The variation of formula was gluten content of 40% in 4 samples and none of gluten in 4 samples. As addition of mealworm increased and temperature increased, breaking strength and integrity index decreased, The nitrogen solubility index and protein digestibility increased as addition of mealworm increased and temperature decreased. DPPH radical scavenging activity significantly increased as addition of mealworm increased and temperature increased. On the contrary, the value of rancidity decreased as addition of mealworm increased even in 60 days. In conclusion, addition of mealworm became softer texture, and protein quality of the extruded texturized vegetable protein. The process promoting functionality such as improvement of antioxidant function was confirmed through this study. Also, adjusting temperature have an effect on protein content and antioxidation. The addition of gluten of 40% resulted in improving texture of TVP.

• Sun Young Cho(Department of Food Science and Technology, Kongju National University)
• Da Hye Jeong(Department of Food Science and Technology, Kongju National University)
• Gi Hyung Ryu(Department of Food Science and Technology, Kongju National University)