Nutritional Compositions and Quality Characteristics of Beverages with Added Drone Pupae Powder in Korea

In this study, the nutritional compositions and quality characteristics of beverages based on drone pupae (DP) powder and acacia honey that are produced in Korea were investigated and evaluated. DP powder was added at different amounts to beverages [study group: B-1 (0 g, control), B-2 (1 g), B-3 (3 g), and B-4 (5 g)]. The protein content of the beverages increased with an increase in the addition of DP powder. An analysis of the calorie and carbohydrate contents showed that B-3 (94.77 Kcal, 15.43 g/100 g) was the highest. The total bacteria and yeast & mold counts were 4.50~4.70 log CFU/g and 2.01~2.22 log CFU/g respectively. On the other hand, coliform, Listeria monocytogenes, enterohemorrhagic Escherichia coli, Bacillus cereus, Staphylococcus aureus, Clostridium perfringens, Vibrio parahaemolyticus and Salmonella spp. were not detected in any of the samples. The rotational viscosity ranged from 72.23 to 113.28 cP (100, 1/s, 25°C): the lowest with B-1 and highest with B-3. Overall, our results provides a perspective on use of new food materials (Korean DP powder and acacia honey) as a beverages for potential nutritional supplementation.