EFFECT OF ERI SILKWORM PUPA POWDER ON QUALITY CHANGES OF BROWNIES

Abstract

This research aims to study the effect of Eri silkworm pupa powder on the physical properties, chemical composition, and sensory liking of brownies. It was found that Eri silkworm pupa powder had a light brown color and a fine powder consistency. The measured color values L*, a*, and b* were 42, 0.40, and 5.32, respectively. The moisture content, determined using a moisture analyzer and a hot air oven, was 5.02% and 5.20%, respectively. Carbohydrates, proteins, fats, dietary fiber, and ash contents of Eri silkworm pupa powder were 0.025%, 72.77%, 16.51%, 4.75%, and 5.66% of the total, while water activity (A_W) was 0.55. The bioactive compounds, including antioxidants and phenolic compounds, were found to be 44.09 mg Trolox equivalent/g and 8.41 mg Gallic equivalent/100g, respectively. Eri silkworm pupa powder was incorporated into brownies, replacing wheat flour at levels of 0, 10, 20, 30, and 40% of the starch weight. In sensory evaluations, the brownies containing 10% Eri silkworm pupa powder received the highest rating in overall preference, with L*, a*, and b* values of 39.47, 0.85, and 2.22, respectively. The firmness was determined to be 94.28 N.  The chemical composition of the product, in terms of carbohydrates, moisture, ash, free water content, protein, fat, and fiber, was found to be 31.82%, 16.92%, 1.14%, 0.87%, 10.29%, 32.73%, and 2.91%, respectively. After storage for 6 days, the brownies contained antioxidants and phenolic compounds equivalent to 43.61 mg Trolox eq./g and 3.02 mg Gallic eq./100g.