1
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Zheng T, Chen H, Yu Y, Wang P, Li Y, Chen G, Si J, Yang H. Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder. Food Chem X 2024; 22:101370. [PMID: 38623510 PMCID: PMC11016865 DOI: 10.1016/j.fochx.2024.101370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Revised: 04/05/2024] [Accepted: 04/07/2024] [Indexed: 04/17/2024] Open
Abstract
Rice cake is a common traditional food in China. In this study, the effect of Polygonatum cyrtonema (PC) on the qualities and characteristics of rice cake was investigated. The incorporation of PC powder in rice cakes endowed a light-yellow color and increased the water content and water absorption of products. Rheological analysis showed that the rice cake containing PC exhibited weak-gel properties. Additionally, PC (40%) inhibited the rice cake aging and lowered the hardness of rice cakes to 13.86 N after 4 h storage. In vitro starch digestion analysis showed that PC (40%) reduced the digestibility of rice cakes by decreasing the starch hydrolysis rate from 88.70 to 58.95%, displaying a low estimated glycemic index (eGI) of 52.14. The findings mentioned above indicated that the inclusion of PC powder in rice cakes enhanced their characteristics and attributes, which also provided an approach for the development of PC products.
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Affiliation(s)
- Tian Zheng
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Huiyun Chen
- Institute of Agricultural Processing Research, Ningbo Academy of Agricultural Sciences, Ningbo, 315040, China
| | - Yuanguo Yu
- Hemudu Yuanguo Agricultural Products Development Co., Ltd, Yuyiao 315414, China
| | - Pan Wang
- Pan'an traditional Chinese Medicine Industry Innovation and Development Institute, Zhejiang, 322300, China
| | - Yongxin Li
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Gang Chen
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Jinping Si
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Huqing Yang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
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2
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Ronoh AK, Serrem CA, Tumwebaze SB, Were GM. Effect of fortifying sorghum and wheat with Longhorn grasshopper ( Ruspolia differens) powder on nutritional composition and consumer acceptability of biscuits. Food Sci Nutr 2024; 12:3492-3507. [PMID: 38726424 PMCID: PMC11077179 DOI: 10.1002/fsn3.4018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 12/21/2023] [Accepted: 01/26/2024] [Indexed: 05/12/2024] Open
Abstract
This study aimed at improving the nutrient composition and protein quality of biscuits made from sorghum and wheat through fortification with Longhorn Ruspolia differens powder (RDP) for use as a supplementary food targeting children vulnerable to protein-energy malnutrition (PEM). Ten biscuit formulations were prepared by replacing a part of wheat and sorghum-wheat flours with 5, 15, 20, and 40% RDP. To establish the nutrient content of biscuits, proximate and mineral compositions were determined. The amino acid composition, reactive lysine and in vitro protein digestibility were determined for protein quality. Compositing wheat or wheat-sorghum biscuits with RDP increased the protein, fat, ash, and crude fiber by percentages as high as 118, 37, 133, and 573%, respectively. Mineral content increased with, iron, zinc, and potassium as high as 161, 219, and 169%, respectively. The lysine, reactive lysine and in vitro protein digestibility of the fortified biscuits increased significantly, relative to the 100% cereal biscuits. Fortification with RDP significantly improved the amino acid content of the biscuits but had a marginal effect on improvement of the lysine score and did not meet the reference pattern for children aged 3-10 years. The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of wheat-sorghum and wheat biscuits improved by 6% to 47% and 2% to 33%, respectively, compared to the control biscuits. The fortified biscuits were liked by the consumers. The RDP-fortified biscuits have the potential to alleviate PME in developing countries.
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Affiliation(s)
- Amos Kipkemoi Ronoh
- Faculty of AgricultureUganda Martyrs UniversityNkoziUganda
- Institute of Food Bioresources TechnologyDedan Kimathi University of TechnologyNyeriKenya
| | - Charlotte Atsango Serrem
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
| | - Susan Balaba Tumwebaze
- Department of Forestry, Biodiversity & Tourism, School of Forestry, Environmental and Geographical SciencesMakerere UniversityKampalaUganda
| | - Gertrude Mercy Were
- Department of Consumer Sciences, School of Agriculture and BiotechnologyUniversity of EldoretEldoretKenya
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3
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Ribeiro JC, Pintado ME, Cunha LM. Consumption of edible insects and insect-based foods: A systematic review of sensory properties and evoked emotional response. Compr Rev Food Sci Food Saf 2024; 23:e13247. [PMID: 38284589 DOI: 10.1111/1541-4337.13247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Revised: 08/16/2023] [Accepted: 09/12/2023] [Indexed: 01/30/2024]
Abstract
Low consumer acceptance of edible insects and insect-based products is one of the main barriers to the successful implementation of entomophagy in Western countries. This rejection is mainly caused by consumers' negative emotional responses, psychological/personality traits, and attitudes toward food choices. However, as the role of intrinsic product characteristics on such food choices has not been adequately studied, a systematic review was conducted following the PRISMA method, to analyze studies that have assessed hedonic evaluations, sensory profiling, or emotional responses to edible insects or insect-based products. The majority of studies performed with whole insects and insect flour highlight that insect-based products are more negatively evaluated than control products. Although the sensory properties of insects are affected by species and processing conditions, they are generally negative across sensory dimensions. In particular, insects and insect-based products are generally associated with odor and flavor/taste attributes that are related to old/spoiled food. These negative attributes can be linked to the fat fraction of edible insects, with insect oils being very negatively evaluated by consumers. On the other hand, defatted fractions and deodorized oils are not associated with these negative attributes, further supporting the hypothesis that the fat fraction is responsible for the negative odor and flavor/taste attributes. However, there is still a lack of studies assessing the sensory profile of edible insects and insect-based products, as well as consumers' emotional responses to their consumption. Future studies should focus on the effects of different processing conditions, products incorporating insect fractions (namely protein concentrates/isolates and defatted fractions), and evaluation by target consumer groups.
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Affiliation(s)
- José Carlos Ribeiro
- GreenUPorto/INOV4Agro & DGAOT, Faculdade de Ciências da Universidade do Porto, Vairão, Portugal
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela E Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M Cunha
- GreenUPorto/INOV4Agro & DGAOT, Faculdade de Ciências da Universidade do Porto, Vairão, Portugal
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4
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Kolobe SD, Manyelo TG, Malematja E, Sebola NA, Mabelebele M. Fats and major fatty acids present in edible insects utilised as food and livestock feed. Vet Anim Sci 2023; 22:100312. [PMID: 37736572 PMCID: PMC10509705 DOI: 10.1016/j.vas.2023.100312] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/23/2023] Open
Abstract
Common food sources including meat, fish and vegetables are the main source of fats and fatty acids required by human body. Edible insects such as worms, locusts, termites, crickets and flies have also been identified as a potential source of essential fatty acids since they are highly documented to be rich in unsaturated fatty acids such as α-linolenic and linoleic acids which are vital for the normal functioning of the body. The approval of insects as edible food by the European Union has sparked research interest in their potential to form part of human and animal diets due to their abundant protein, amino acids, fats, and minerals. However, little attention has been given to the importance and health benefits of lipids and fatty acids present in edible insects consumed by human and animals. This article aims to review the biological significance of essential fatty acids found in edible insects. The accumulation of fats and essential fatty acids present in edible insects were identified and described based on recommended levels required in human diets. Furthermore, the health benefits associated with insect oils as well as different processing techniques that could influence the quality of fats and fatty acid in edible insects were discussed.
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Affiliation(s)
- Sekobane Daniel Kolobe
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Tlou Grace Manyelo
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Emmanuel Malematja
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Nthabiseng Amenda Sebola
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
| | - Monnye Mabelebele
- Department of Agriculture and Animal Health, College of Agriculture and Environmental Sciences, University of South Africa, Florida, 1710, South Africa
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5
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Sik B, Kovács K, Lakatos E, Kapcsándi V, Székelyhidi R. Increasing the functionality of sponge cakes by mint, and cocoa powder addition. Heliyon 2023; 9:e20029. [PMID: 37809425 PMCID: PMC10559764 DOI: 10.1016/j.heliyon.2023.e20029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 09/07/2023] [Accepted: 09/08/2023] [Indexed: 10/10/2023] Open
Abstract
While sponge cake is one of the most well-liked cookies in the world, mint and cocoa have both been shown to be excellent sources of antioxidant compounds. Therefore, the aim of the study was to create functional sponge cakes with the addition of Dutch cocoa powder and different types of mint, with proven increased total antioxidant and polyphenol content. Additionally, made an effort to produce functional sponge cakes enhanced with cocoa powder and dried, ground mint leaves. To accomplish this, the cakes with cocoa addition were also added 1, 3, and 5% of the ground mint variety, and then the changes in their antioxidant and polyphenol content were assessed. To prove the functionality of cakes, total polyphenol content was detected by Folin-Ciocalteu, while all antioxidant content was measured by the FRAP method. The spectrophotometric analysis supported the functionality of sponge cakes and the baking losses of identified components. The total polyphenol content of baked goods ranged from 1.37 to 1.66 mg GAE/g for peppermint cakes, from 1.66 to 1.87 mg GAE/g for spearmint cakes, and from 1.20 to 1.68 mg GAE/g for strawberry mint sponge cakes. The total antioxidant content of the functional cakes changed between 1.84 and 2.82 mg AAE/g for peppermint cakes, from 1.84 to 4.00 mg AAE/g for spearmint cakes, and from 1.56 to 2.94 mg GAE/g for strawberry mint sponge cakes. The natural control samples, and control sponge cakes made without mint addition with only cocoa powder always had lower levels of polyphenols and antioxidants. All samples had baking loss (control samples had the highest in all cases), but strawberry mint samples had the least of it when it came to antioxidant content and spearmint samples had the least in the case of polyphenol content. Overall, mints and Dutch cocoa powder are appropriate for the production of functional bakery goods because they give the final product a tasty flavor and provide a significant amount of antioxidants and polyphenols despite baking.
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Affiliation(s)
- Beatrix Sik
- Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary
| | - Krisztina Kovács
- Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary
| | - Erika Lakatos
- Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary
| | - Viktória Kapcsándi
- Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary
| | - Rita Székelyhidi
- Department of Food Science, Albert Kázmér Faculty of Mosomagyaróvár, Széchenyi István University, Lucsony Street 15-17, 9200 Mosonmagyaróvár, Hungary
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Consumer Attitudes and Acceptability of Wheat Pancakes with the Addition of Edible Insects: Mealworm ( Tenebrio molitor), Buffalo Worm ( Alphitobius diaperinus), and Cricket ( Acheta domesticus). Foods 2022; 12:foods12010001. [PMID: 36613217 PMCID: PMC9818985 DOI: 10.3390/foods12010001] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/15/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
The aim of this study was to determine the degree of acceptability of wheat pancakes with the addition of 10%, 20%, and 30% meal from three edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta domesticus, respectively). Both consumer attitudes and the acceptability of the test samples were analysed. The study results show that the amount of additive had a statistically significant effect on all of the organoleptic evaluation's distinguishing features, while the type of additive did not have such a significant effect on the level of consumer acceptability. Both the type and amount of the additive only had a statistically significant effect on the structure of the pancakes. Of all the variants, the sample with the addition of 30% crickets (Pref-2.51) was given the lowest score. An increase in the insect meal content of the products resulted in decreased scores for all the parameters under assessment. The key element that influenced the overall preference was the flavour. Even though the respondents declared positive attitudes towards the idea of consuming pancakes with the addition of insects and entomophagy in general, they were still reluctant to include insects in their diets.
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7
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Wei S, Wang N, Huang X, Xu G, Xu X, Xu D, Jin Y, Yang N, Wu F. Effect of germination on the quality characteristics and volatile compounds of fermented brown rice cake. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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8
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The flavour of edible insects: A comprehensive review on volatile compounds and their analytical assessment. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Otero DM, da Rocha Lemos Mendes G, da Silva Lucas AJ, Christ-Ribeiro A, Ribeiro CDF. Exploring alternative protein sources: Evidence from patents and articles focusing on food markets. Food Chem 2022; 394:133486. [PMID: 35759839 DOI: 10.1016/j.foodchem.2022.133486] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 05/10/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
This review considers alternative protein sources through the analysis of food science literature and patents. Data collection was performed from scientific literature and patent documents using the Scopus and National Institute of Industrial Property databases, with a term combination "alternative protein source" and "source* AND protein* AND alternative*". A total of 945 documents were analyzed. The scientific prospection showed that agricultural and biological science was the main application area. The food industry area had the highest number of filed patents. The annual evaluation of published documents demonstrated that this area had been investigated since the 1970s, and the number of articles was twice than that of filled patents. Although protein products are available for sale, animal and vegetable sources replace conventional protein products. Presently, alternative protein sources are already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion into the consumer market.
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Affiliation(s)
- Deborah Murowaniecki Otero
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil.
| | - Gabriela da Rocha Lemos Mendes
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Campus Montes Claros, Montes Claros, Minas Gerais 39404-547, Brazil
| | | | - Anelise Christ-Ribeiro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul 96203-900, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil
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10
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Moura MAFE, Martins BDA, Oliveira GPD, Takahashi JA. Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health. Crit Rev Food Sci Nutr 2022; 63:10691-10708. [PMID: 35698908 DOI: 10.1080/10408398.2022.2085657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose of disseminating up-to-date knowledge and contribute for diversification of the food marked and consumers decision-making. Plant-based is the most well-established category of alternative proteins, but there is still room for diversification. Less conventional species such as chia seeds are prominent sources of ω-3 (∼60% total lipids), while hempseed and quinoa are notable sources of ω-6 (up to 58% and 61%, respectively). Edible insects and microalgae are alternative foods rich in protein (up to 70%), fibers (∼30%), as well as peptides and polysaccharides with antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, and immunomodulatory activities. Additionally, lipid contents in insect larvae can be as high as 50%, on a dry weight basis, containing fatty acids with anti-inflammatory and antitumor properties. In contrast, edible fungi have low lipid contents (∼2%), but are rich in carbohydrates (up to 79%) and have balanced amino acid profiles. The results suggest that food formulations combining different alternative protein sources can meet dietary requirements. Further studies on flavoring and texturing processes will help to create meat and dairy analogs, thus helping to broaden acceptance and applicability of alternative protein sources.
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Affiliation(s)
| | - Bruna de Almeida Martins
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Geane P de Oliveira
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Jacqueline A Takahashi
- Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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11
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Haas RV, Homem RV, Farias DV, Schmidt HDO, Rockett FC, Venzke JG, Jomori MM, Kist TL, Rios ADO, Oliveira VRD. Potential of teff (
Eragrostis tef
) flour as an ingredient in gluten‐free cakes: chemical, technological and sensory quality. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Raquel Viviane Haas
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Raísa Vieira Homem
- Postgraduate Program in Food, Nutrition and Health Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Deise Vitória Farias
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Helena de Oliveira Schmidt
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 ‐n. 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Fernanda Camboim Rockett
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 ‐n. 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Janaína Guimarães Venzke
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
| | - Manuela Mika Jomori
- Federal University of Santa Catarina (UFSC) University Campus‐ Trindade Florianópolis SC 88040‐900 Brazil
| | - Tarso Ledur Kist
- Department of Biophysics Institute of Biosciences Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 Porto Alegre RS 91501‐970 Brazil
| | - Alessandro de Oliveira Rios
- Institute of Food Science and Technology Federal University of Rio Grande do Sul (UFRGS) Av. Bento Gonçalves, 9500 ‐n. 43.212, Campus do Vale Porto Alegre RS 91501‐970 Brazil
| | - Viviani Ruffo de Oliveira
- Federal University of Rio Grande do Sul (UFRGS) R. Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
- Postgraduate Program in Food, Nutrition and Health Federal University of Rio Grande do Sul (UFRGS) Ramiro Barcelos, 2400 Porto Alegre RS 90035‐002 Brazil
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12
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Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets ( Acheta domesticus). Foods 2021; 10:foods10112750. [PMID: 34829031 PMCID: PMC8621905 DOI: 10.3390/foods10112750] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 10/29/2021] [Accepted: 11/05/2021] [Indexed: 11/17/2022] Open
Abstract
Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.
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13
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Kingwascharapong P, Chaijan M, Karnjanapratum S. Ultrasound-assisted extraction of protein from Bombay locusts and its impact on functional and antioxidative properties. Sci Rep 2021; 11:17320. [PMID: 34453091 PMCID: PMC8397741 DOI: 10.1038/s41598-021-96694-w] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Accepted: 08/11/2021] [Indexed: 11/23/2022] Open
Abstract
Impact of ultrasound-assisted process (UAP) on yield, functional properties, antioxidant properties and molecular characteristics of protein extracted from Bombay locusts (BL) (Patanga succinta L.) was studied. Different conditions of UAP were implemented for different amplitudes (40-60%) and times (10-30 min) during aqueous extraction. Notably, UAP could enhance yield and protein recovery, compared with those from typical process (TP) (continuously stirred at 100 rpm at room temperature for 1 h). UAP conditions used governed the change of surface hydrophobicity and free α-amino content of BL. UAP could improve solubility of BL, especially at pH levels higher than 2. UAP had no significant (p > 0.05) detrimental effects on foaming capacity and stability of BL. Nevertheless, UAP, particularly at 50-60% amplitudes, affected the emulsion activity and stability of BL. UAP provided BL with high radical scavenging activities and good electron donating ability, especially that from 60% amplitude for 20 min (UAP-60/20). UAP-60/20 showed the impact on change of isoelectric point and molecular characteristic monitored by Fourier transform infrared (FTIR) of BL, compared to those from TP. In addition, BL was also an excellent source of both essential and nonessential amino acids. Therefore, UAP potentially enhanced BL extraction efficiency, resulting the BL with good functional and antioxidative properties.
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Affiliation(s)
- Passakorn Kingwascharapong
- Department of International Professional in Culinary Art, Faculty of International Hospitality Industry, Dusit Thani College, Bangkok, 10250, Thailand
| | - Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence, Department of Food Industry, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand
| | - Supatra Karnjanapratum
- School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Ladkrabang, Bangkok, 10520, Thailand.
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14
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Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour. Foods 2021; 10:foods10071542. [PMID: 34359411 PMCID: PMC8304690 DOI: 10.3390/foods10071542] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 06/27/2021] [Accepted: 06/28/2021] [Indexed: 01/31/2023] Open
Abstract
Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour. The incorporation of GBF into wheat flour led to a decrease of the water absorption value, dough consistency, baking strength, extensibility and improved tolerance for mixing, total gas production and α-amylase activity. Tan δ increased in a frequency-dependent manner for the samples with a GBF addition, whereas the G’ and G” decreased with the increased value of the temperature. According to the microscopic structures of the dough samples, a decrease of the starch area may be clearly seen for the samples with high levels of GBF addition in wheat flour. The bread evaluation showed that the specific volume, porosity and elasticity increased, whereas the firmness, gumminess and chewiness decreased up to a level of 15% GBF addition in wheat flour. The color parameters L*, a* and b* of the bread samples indicated a darkening effect of GBF on the crumb and crust. From the sensory point of view, the bread up to a 15% GBF addition was well-appreciated by the panelists. According to the data obtained, GBF could be recommended for use as an improver, especially up to a level of 15% addition in the bread-making industry.
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Aĝirbaş HET, Yavuz-Düzgün M, Özçelik B. The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00961-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Çabuk B. Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00967-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102666] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Park GY, Liu Q, Hong JS, Chung HJ. Anti-staling and quality characteristics of Korean rice cake affected by mulberry (Morus alba L.) leaf powder fortification. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Scholliers J, Steen L, Fraeye I. Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102535] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation. Foods 2020; 9:foods9111561. [PMID: 33126518 PMCID: PMC7692980 DOI: 10.3390/foods9111561] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/19/2020] [Accepted: 10/21/2020] [Indexed: 12/13/2022] Open
Abstract
Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground Acheta domesticus (house cricket) were used to produce oat biscuits. Colour, hardness, and total titratable acidity (TTA) values were measured as well as a consumer sensory test was completed using the check-all-that-apply (CATA) method. An estimation of nutrient composition of the samples revealed that, according to the European Union’s Regulation No. 1924/2006, the products with 10 and 15 g/100 g cricket enrichment (CP10 and CP15, respectively) can be labelled as protein sources. Results of the colour, TTA, and texture measurements showed that even small amounts of the cricket powder darkened the colour of the samples and increased their acidity, but did not influence the texture significantly. Among product-related check all that apply (CATA) attributes, fatty and cheesy flavour showed a significant positive effect on overall liking (OAL). On the other hand, burnt flavour and brown colour significantly decreased OAL. OAL values showed that consumers preferred the control product (CP0) and the product with 5 g/100 g cricket enrichment (CP5) samples over CP10 and rejected CP15.
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