Sensory Profiles of Protein-Fortified Kefir prepared Using Edible Insects (Silkworm Pupae, Bombyx mori): A Preliminary Study

Abstract

Bombyx mori (silkworm pupae) is a unique and biologically significant insect, which is a recognized source of high quality protein that provides all the essential amino acids required for human health. Recently, many studies have focused on various biomedical applications of B. mori proteins. The purpose of this study was to manufacture protein-fortified kefir containing different concentrations of B. mori powder according to pH and sensory evaluations. The value of the protein-fortified kefir increased but the pH decreased with increasing incubation time, indicating that the amount of B. mori powder did not affect and pH. Addition of B. mori powder also did not affect the sensory properties of overall acceptability, texture, and color compared to control group without addition of B. mori powder. However, flavor and taste were affected by increasing the amounts of B. mori powder, with a significant difference in both flavor and taste between the control and treated groups (both p<0.05). There was no significant difference in overall acceptability, texture, and color. Further studies are needed for producing kefir as a dietary supplement utilizing the functional properties of B. mori.

Organoleptic Characteristics of Dairy Products Supplemented with Raphanus raphanistrum subsp. sativus (radish) Powder: A Preliminary Study on Efficacy against Diabetes

“…According to the instruction given by Kim et al [13], Kefir was manufacture by Kefir grains obtained from KU Center for Food Safety, College of Veterinary Medicine, Konkuk University in Seoul, Korea. Then Kefir samples were added with different concentration of Raphanus raphanistrum subsp.…”