Propriétés physico-chimiques, fonctionnelles et microbiologiques de la farine de maïs germé enrichie de larves d'insectes comestibles Rhynchophorus phoenicis et Oryctes owariensis

Objectif : L’objectif de cette étude est d’évaluer les propriétés de quelques farines formulées à partir de maïs germé enrichi de larves de Rhynchophorus phoenicis (charançon africain du palmier) et de Oryctes owariencis (scarabée rhinocéros). Méthodologie et Résultats : Pour ce faire, différentes compositions de farines de maïs germé et de poudre de larves (PL) ont été préparées comme suit : les farines composées lot1 (maïs 80% + PL20%), lot2 (maïs 78,5% + PL22,5%), lot3 (maïs 75% + PL25%). Les caractéristiques physico-chimiques, les propriétés fonctionnelles et microbiologiques de ces farines ont été déterminées selon les méthodes standards. Les résultats ont révélé que l’incorporation de la poudre de larves comestibles à la farine de maïs a amélioré significativement les paramètres biochimiques notamment la teneur en protéines, en matière grasse et la valeur énergétique. Ainsi, les farines de maïs germé enrichies avec Oryctes owariensis ont présenté une teneur plus élevée en protéines allant jusqu’à 29,73±5,87% pour le FMaGO25. Cependant, celles enrichies au Rhynchophorus phoenicis avaient des taux de matières grasses plus élevées estimées à 21,24±0,772% avec 466,67±9,325 kcal/100MS pour la FMaGR 22,5. Toutefois, seule la farine FMaGR20 est proche du standard établi par le codex alimentarius. Aussi, Les charges microbiologiques détectées dans ces farines ont été inférieures aux normes microbiologiques applicables aux farines. Conclusion et application : L’incorporation des larves de Oryctes owariensis et de Rhynchophorus phoenicis a permis d’obtenir une farine de maïs enrichi. Ces formulations pourront donc alors être recommandées dans la lutte contre les carences nutritionnelles, Ainsi la FMaGR20 contribuera à lutter contre la malnutrition infantile. Motsclés : Farine améliorée, maïs germé, larves, Rhynchophorus phoenicis, Oryctes owariensis, d’insectes comestibles Angaman et al., J. Appl. Biosci. 2021 Propriétés physico-chimiques, fonctionnelles et microbiologiques de la farine de maïs germé enrichie de larves d'insectes comestibles Rhynchophorus phoenicis et Oryctes owariensis 16311 Physicochemical, functional and microbiological properties of sprouted corn flour enriched with larvae of Edible insects Rhynchophorus phoenicis and Oryctes owariensis ABSTRACT Objective: The objective of this study is to evaluate the properties of the flour formulated from enriched sprouted corn, Rhynchophorus phoenicis and larvae of Oryctes owariencis. Methodology and Results: To do this, different compositions of sprouted corn flours and larval powder (PL) were prepared as follows: the compound flours lot1 (corn 80% + PL20%), lot2 (corn 78.5% + PL22.5%), lot3 (corn 75% + PL25%) The physicochemical characteristics, functional and microbiological properties of these flours were determined according to standard methods. The results revealed that the incorporation of the powder of edible larvae in corn flour significantly improved the biochemical parameters including the protein content, fat content and energy value. Thus, sprouted corn flours enriched with Oryctes owariensis exhibited a higher protein content of up to 29.73 ± 5.87% for FMaGO25. However, those enriched with Rhynchophorus phoenicis had higher fat levels estimated at 21.24 ± 0.772% with 466.67 ± 9.325 kcal / 100MS for FMaGR 22.5. However, only FMaGR20 flour is close to the standard established by Codex Alimentarius. Microbiological loads detected in these flours were lower than standards applicable to flours. Conclusion and application: Incorporation of the larvae of Oryctes owariensis and Rhynchophorus phoenicis made it possible to obtain an enriched corn flour. These formulations can therefore be recommended in the fight against nutritional deficiencies. Thus, FMaGR20 will contribute to the fight against child malnutrition. Keywords: Improved flour, sprouted corn, larvae, Rhynchophorus phoenicis, Oryctes owariensis, Edible insects

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Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya

AGRITEKNO Jurnal Teknologi Pertanian ◽

10.30598/jagritekno.2019.8.2.58 ◽

2019 ◽

Vol 8 (2) ◽

pp. 58-63

Author(s):

Gelora Helena Augustyn ◽

Gilian Tetelepta ◽

Ida Rina Abraham

Keyword(s):

Zea Mays ◽

Physicochemical Properties ◽

Protein Content ◽

Zea Mays L ◽

Physicochemical Characteristics ◽

Ash Content ◽

Corn Flour ◽

Local Varieties ◽

South West ◽

Flour Yield

Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics ABSTRAK Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal

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KARAKTERISTIK BROWNIES KUKUS TEPUNG JEWAWUT (Setarica italica) DAN TEPUNG MAIZENA DENGAN PENGARUH LAMA PROSES PENGUKUSAN

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3131 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Bernaulli Putri Mulyanto ◽

Yustina Wuri Wulandari ◽

Akhmad Mustofa

Keyword(s):

Moisture Content ◽

Protein Content ◽

Ash Content ◽

Total Sugar ◽

Gluten Free ◽

Corn Flour ◽

Process Duration ◽

Flour Protein ◽

Randomized Design ◽

Completely Randomized Design

Brownies merupakan cake coklat yang terbuat dari tepung terigu, lemak, telur, gula pasir dan coklat. Metode pemasakan brownies ada dua yaitu pemanggangan dan pengukusan. Penelitian ini menggunakan tepung jewawut dan tepung maizena agar dihasilkan brownies kukus bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi tepung yang memiliki kadar protein tertinggi pada brownies dan untuk mengetahui lama pengukusan yang optimal sehingga menghasilkan brownies kukus tepung jewawut dan tepung jagung yang paling disukai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktorial yaitu faktor pertama ratio tepung jewawut dan tepung jagung (50:50, 40:60 dan 30:70), sedangkan faktor kedua lama pengukusan (30 menit, 40 menit dan 50 menit). Hasil penelitian menunjukkan Brownies kukus tepung jewawut dan tepung jagung dengan ratio 50:50 dan lama pengukusan 50 menit merupakan ratio yang terbaik karena memiliki kadar protein paling tinggi yaitu 5.828%. Pada perlakuan ini menghasilkan 19.967% kadar air, 1.585% kadar abu, 1.786% gula total, serta uji organoleptik terhadap warna 3.590 (coklat gelap), tekstur 3.340 (lembut), flavor jewawut 2.855 (sedikit terasa) dan kesukaan keseluruhan 3.285 (disukai). Kata kunci : Brownies, tepung jewawut, tepung jagung, kadar protein. ABSTRACT Brownies is chocolate cakes made from flour, fat, eggs, sugar and chocolate. There are two methods of cooking brownies namely roasting and steaming. This study uses millet flour and maizena flour to produced gluten free steamed brownies. This study aims to determine the best of flour formulated which has highest protein content in steamed brownies and to knew the optimal steaming time that produced the most favored of steamed brownies millet flour and corn flour. This study used a completely randomized design (CRD) with two factorials, the first factor is ratio of millet flour and corn flour (50:50, 40:60 and 30:70), while the second factor was the duration of steaming process (30, 40 and 50 minutes). The result of the study showed steamed flour of millet flour and corn flour with ratio of 50:50 and with steamed process duration 50 minutes is the best ratio because it had the highest protein content of 5.828%. In this treatment yielded 19.97% moisture content, 1.585% ash content, 1.786% total sugar and organoleptic test is 3.590 (dark chocolate) colors, 3.340 (soft) texture, 2.855 (slightly felt) millet flavors and 3.285 (preferred) overall preferences. Keywords : Brownies, millet flour, corn flour, protein content

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Nutrient Addition to Corn Masa Flour: Effect on Corn Flour Stability, Nutrient Loss, and Acceptability of Fortified Corn Tortillas

Food and Nutrition Bulletin ◽

10.1177/156482650502600303 ◽

2005 ◽

Vol 26 (3) ◽

pp. 266-272 ◽

Cited By ~ 18

Author(s):

Jorge L. Rosado ◽

Lorena Cassís ◽

Lourdes Solano ◽

Miguel A. Duarte-Vázquez

Keyword(s):

Zinc Content ◽

Nutrient Loss ◽

Nutritional Deficiencies ◽

Vitamin B ◽

Corn Flour ◽

Cooking Process ◽

Iron And Zinc ◽

The Stability ◽

Micronutrient Fortification ◽

Corn Masa

Background Iron, zinc, and vitamin B complex are among the most prevalent nutritional deficiencies in Mexico, with iron deficiency being the leading cause of anemia. Mexico has the highest per capita consumption of corn in the world, consumed mainly as tortilla. Thus, corn flour for making tortillas has been suggested as an effective strategy to overcome malnutrition in developing countries such as Mexico where corn is a staple food. The stability of micronutrients added to food is an important factor for the success of fortification programs. Objective The aim of this study was to evaluate the stability of corn flour fortified with micronutrients, and to measure the effect of micronutrient fortification on the sensory quality and stability of the fortificants in fresh and stored tortilla. Methods A commercially homogenized nonfortified corn flour (NCFC) produced from degermed white corn was fortified with a premix containing iron, zinc, thiamin, and riboflavin. Changes in thiamin, riboflavin, iron, and zinc content in fortified corn flour (FCF) and nonfortified corn flour (NFCF) during storage were investigated. Vitamin B1 and B2 content was determined by fluorescence spectroscopy while iron and zinc content was analyzed by atomic absorption. Results Thiamin content in FCF and NFCF showed a significant ( p < .05) decrease (24% and 37%, respectively) after 90 days of storage. Riboflavin losses of 18% and 22% were observed for FCF and NFCF, respectively. FCF retained over 90% of iron, while zinc content remained constant. Losses of thiamin (27 to 39%) and riboflavin (37%) were produced during the process to convert corn masa flour into tortillas. Conclusions Storage time slightly affected the stability of riboflavin and thiamin in FCF while the cooking process produced considerable losses of both vitamins. Tortillas made from FCF were well accepted by Mexican adults. We conclude that the addition of vitamins and minerals in the forms and quantities used in this study do not modify the shelf-life of corn flour, and neither do they cause sensorial changes in tortillas made from FCF.

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Physicochemical Characteristics of Black Bean Protein Concentrate Based on the Variation of Heating Time

Tropical Small Island Agriculture Management ◽

10.30598/tsiam.2021.1.1.12 ◽

2021 ◽

Vol 1 (1) ◽

pp. 12-18

Author(s):

Syane Palijama ◽

Priscillia Picauly ◽

Windarti Windarti

Keyword(s):

Moisture Content ◽

Water Absorption ◽

Protein Content ◽

Bulk Density ◽

Physicochemical Characteristics ◽

Heating Time ◽

Ash Content ◽

Protein Concentrate ◽

Black Bean ◽

Bean Protein

One type of beans that can be used as a source of protein is the black bean (Phaseolus vulgaris. L); because it has a sufficiently high protein content of 16.6%, it has the potential to be developed into protein concentrate. This study aimed to characterize the physicochemical characteristics of black bean protein concentrate based on heating time. An experiment was carried out and arranged in a Completely Randomized Design, with four levels of treatments, i.e. heating time of 15 minutes, 30 minutes, 45 minutes, and 60 minutes. The observed variables were yield, bulk density, water absorption, protein content, moisture content, and ash content. The results showed that the yield value was 7.66 - 12.11%, bulk density 0.78 - 0.81 g/mL, water absorption 1.84 - 1.97%, protein content 71.39 - 76.00%, moisture content 11.85 - 12.94% and ash content 3.30 - 3.57%.

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Physicochemical and Organoleptic Characterization of Flours and Some Food Products Processed from Ten Maize Varieties (Zea mays) Cultivated in Côte d’Ivoire

Asian Food Science Journal ◽

10.9734/afsj/2020/v14i430137 ◽

2020 ◽

pp. 39-49

Author(s):

L. A. Akpro ◽

Deffan K. Prudence ◽

G. A. Gbogouri ◽

Louis Ban-Koffi ◽

K. E. Assemand ◽

...

Keyword(s):

Protein Content ◽

Cote D'ivoire ◽

Côte D’Ivoire ◽

Starch Content ◽

Food Products ◽

Physicochemical Characteristics ◽

Cote D’Ivoire ◽

Côte D'ivoire ◽

Organoleptic Characteristics ◽

Maize Varieties

Objective: The aim of this work was to determine the processing aptitude of maize varieties into food products to be promoted in Côte d’Ivoire. Methodology: Three dishes have been developed from ten maize varieties (MAAN16, PGBR, PGB18, AAA3, KF18, CJB, KO/Na4, KO/Na3, KO/Wa6, and EV99MRP). The sensory criteria used for the acceptability of the food products were the taste, the flavor and the color. Prior to the preparation of maize flour based food, like cakes, cooked flour paste (tôh) and semolina porridge, the biochemical and physicochemical characteristics (moisture content, fat, protein content, ash content, carbohydrate, total sugar and reducers and pH) and functional characteristics of maize were determined. Hedonic and descriptive tests were performed with 30 and 15 panelists respectively. Results: The maize varieties presented good nutritional and technological potentialities because of their high content in essential compounds likely to influence the organoleptic characteristics of the processed food. The lowest starch content was MAAN16 with 38.58 ± 0.45% dw and the highest was CJB with 71.85 ± 0.56% dw. The lowest protein content is 5.56 ± 0.17% dw at CJB and the highest protein content is 13.66 ± 0.33% dw in KO/Na3. The lowest fat content is 3.87 ± 0.12% dw (in KO/Na4) and the highest is 12.56 ± 0.50% dw (in MAAN16); the lowest carbohydrate level is 63.27 ± 0.01% dw (in MAAN16) and the highest is 74.92± 0.03% dw (in CJB). The acceptability of the cakes, the cooked flour paste and the semolina porridge depended on the maize variety. Foods prepared from maize varieties CJB, KO/Na3, KO/Wa6, MAAN16 and PGBR were the most appreciated by tasters.

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Sensory and Physicochemical Characteristics of Manyung (Arius thalassinus) Kekian High Fiber with the Addition of Eucheuma cottonii Seaweed

Caraka Tani Journal of Sustainable Agriculture ◽

10.20961/carakatani.v36i1.41553 ◽

2020 ◽

Vol 36 (1) ◽

pp. 1

Author(s):

Meisya Asri Widiyanti ◽

Lukita Purnamayati ◽

Romadhon Romadhon

Keyword(s):

Protein Content ◽

Water Content ◽

Dietary Fiber ◽

Quality Criteria ◽

Physicochemical Characteristics ◽

Gel Strength ◽

Water Holding Capacity ◽

High Fiber ◽

Water Holding ◽

Eucheuma Cottonii

Kekian is a processed product from fish meat added with seasoning, fillers and binders then formed and wrapped with tofu skin. Kekian has a low dietary fiber so that the addition of seaweed porridge can be used to increase the content of dietary fiber in kekian. The purpose of this study was to determine the effect of adding different seaweed porridge (Eucheuma cottonii) to characteristics of manyung (Arius thalassinus) kekian and determine the best seaweed porridge to the best kekian fish characteristics. The research method used was experimental laboratories using a completely randomized design of one factor is concentration of the addition of porridge (0%, 20%, 30% and 40%) with 3 replications. Sensory value data were analyzed by the Kruskal-Wallis test, while tests of dietary fiber, air content, protein content, water holding capacity and gel strength were analyzed using ANOVA. The results showed that the difference in the addition of seaweed porridge had a significant effect (P <0.05) on sensory values, dietary fiber, water content, protein content, water holding capacity and gel strength. Manyung kekian with the addition of E. cottonii porridge 20% is the best product with quality criteria: sensory of 7.61 <µ <7.86, dietary fiber of 6.03%, water content of 69.31%, protein content by 11.49%, Water Holding Capacity by 39.69% and gel strength by 773.82 kgf.

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Effects of Peppermint Extract and Chitosan-Based Edible Coating on Storage Quality of Common Carp (Cyprinus carpio) Fillets

Polymers ◽

10.3390/polym13193243 ◽

2021 ◽

Vol 13 (19) ◽

pp. 3243

Author(s):

Ana Gabriela Morachis-Valdez ◽

Ángel Santillán-Álvarez ◽

Leobardo Manuel Gómez-Oliván ◽

Imelda García-Argueta ◽

Hariz Islas-Flores ◽

...

Keyword(s):

Shelf Life ◽

Cyprinus Carpio ◽

Total Protein ◽

Physicochemical Characteristics ◽

Edible Coating ◽

Refrigerated Storage ◽

Common Carp Cyprinus Carpio ◽

Carp Cyprinus Carpio ◽

Peppermint Extract ◽

Microbiological Properties

Edible coatings have recently been developed and applied to different food matrices, due to their numerous benefits, such as increasing the shelf life of foods, improving their appearance, being vehicles of different compounds, such as extracts or oils of various spices that have antioxidant and antimicrobial activity, as well as being friendly to the environment. The objective of this research was to develop a new edible coating based on chitosan enriched with peppermint extract and to evaluate its effectiveness to inhibit microbial development in vitro and improve both the quality and shelf life of common carp (Cyprinus carpio) during refrigerated storage (4 ± 1 °C). Three treatments were used: edible coating (C + EC), edible coating +, 5% chitosan (C + ECCh) and edible coating + 1.5% chitosan + 10% peppermint (C + ECChP). Prior the coating carp fillets; the antibacterial activity and antioxidant capacity were evaluated in the peppermint extract and coating solutions. After coating and during storage, the following were determined on the fillet samples: microbiological properties, observed for ECP, an inhibition halo of 14.3 mm for Staphylococcus aureus, not being the case for Gram-negative species, for ECCh, inhibition halos of 17.6 mm, 17.1 mm and 16.5 mm for S. aureus, Salmonella typhimurium and Escherichia coli, respectively; for the ECChP, inhibition halos for S. aureus, S. typhimurium and E. coli of 20 mm, 17 mm and 16.8 mm, respectively. For the physicochemical characteristics: an increase in solubility was observed for all treatments during storage, reaching 46.7 mg SN protein/mg total protein for the control, and values below 29.1 mg SN protein/mg total protein (p < 0.05), for fillets with EC (C + EC > C + ECCh > C + ECChP, respectively at the end of storage. For the pH, maximum values were obtained for the control of 6.4, while for the fillets with EC a maximum of 5.8. For TVB-N, the fillets with different CE treatments obtained values (p < 0.05) of 33.3; 27.2; 25.3 and 23.3 mg N/100 g (control > C + E C > C + ECCh > C + ECChP respectively). Total phenolic compounds in the aqueous peppermint extract were 505.55 mg GAE/100 g dried leaves, with 98.78% antioxidant capacity in the aqueous extract and 81.88% in the EC. Biomolecule oxidation (hydroperoxide content) had a significant increase (p < 0.05) in all treatments during storage, 1.7 mM CHP/mg protein in the control, to 1.4 in C + EC, 1.27 in C + ECCh and 1.16 in C + ECChP; TBARS assay values increased in the different treatments during refrigerated storage, with final values of 33.44, 31.88, 29.40 and 29.21 mM MDA/mg protein in the control; C + EC; C + ECCh and C + ECChP respectively. In SDS -PAGE a protective effect was observed in the myofibrillar proteins of fillets with ECChP). The results indicate that the C + ECCh and C + ECChP treatments extend the shelf life of 3–5 days with respect to microbiological properties and 4–5 days with respect to physicochemical characteristics. A reduction in lipid and protein oxidation products was also observed during refrigerated storage. With these findings, this is considered a promising method to increase the shelf life of fish fillets combined with refrigeration and we are able to recommend this technology for the fish processing industry.

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Poultry breasts with white striping meat x impacts on technological properties

Research Society and Development ◽

10.33448/rsd-v9i11.9448 ◽

2020 ◽

Vol 9 (11) ◽

pp. e919119448

Author(s):

Natalia de Morais Leite ◽

Mayka Reghiany Pedrao ◽

Talita Kato ◽

Jorge Nicolas Inoue ◽

Ioshimi Lilian Watanabe Hasunuma ◽

...

Keyword(s):

Lipid Oxidation ◽

Protein Content ◽

Meat Products ◽

Physicochemical Characteristics ◽

Industrial Sector ◽

Total Protein Content ◽

Technological Properties ◽

Technological Parameters ◽

White Striping

This work aimed to characterize the physicochemical parameters and technological properties of breasts from poultry with WS and compare them with normal breasts to evaluate breast quality. Poultry breast fillets (10 normal and 10 carcasses with WS) were White Striping (WS) is a major problem that compromise the quality of the meat. Occurrence of WS on the surface of chicken breasts impairs the visual appearance and consequently decreases consumer acceptance causing damage to the industrial sector. obtained from a slaughterhouse. Then they were weighed, packaged and stored in the freezer at -20°C until analysis of: pH, moisture, protein, lipids, lipid oxidation, warmed-over flavor (WOF), water holding capacity (WHC), cooking loss (CL), exudate protein content (EP) and myofibrillar fragmentation index (MFI) of proteins. The physicochemical characteristics and technological parameters of poultry breasts with WS compromised the quality of the product when compared to the normal breast showing heavier breasts, increasing moisture, lipid content, lipid oxidation and WOF, reduction in total protein content and WHC and an increase in CL, EP content and MFI of proteins. Therefore, this myopathy showed changes in the physical and chemical parameters that can compromise the technological and sensory aspects of meat products, affecting their quality.

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Physicochemical basis of resistance in certain green gram genotypes to pulse bruchid, Calloso bruchus chinensis (L.)

Environment Conservation Journal ◽

10.36953/ecj.2021.22328 ◽

2021 ◽

pp. 231-242

Author(s):

Kavitha G ◽

Mahalakshmi MS ◽

K. Bayyapu Reddy ◽

Y. Pushpa Reni ◽

K. Radhika

Keyword(s):

Electrical Conductivity ◽

Moisture Content ◽

Protein Content ◽

Seed Coat ◽

Biochemical Parameters ◽

Seed Weight ◽

Sugar Content ◽

Green Gram ◽

Phenol Content ◽

100 Seed Weight

A study was conducted to know the influence of physical and biochemical parameters on development of the pulse bruchid in green gram at RARS, Lam during 2017-18. The physical parameters of seed viz., colour, shape, surface texture, seed length and width, seed coat hardness and 100 seed weight and biochemical parameters such as protein content, phenol content and total sugars were evaluated for twelve genotypes of greengram. The greengram genotypes with smooth texture, oblong or globose shape and light coloured seed might be less preferred by the pulse bruchid for egg laying. The data showed that genotypes having low sugar and protein contents and high phenol content were resistant to pulse bruchid. The correlation studies showed that biological parameters i.e., number of eggs, adult emergence and growth index had significant positive association with protein content, sugar content, moisture content and electrical conductivity and negative correlation phenol content, 100 seed weight and seed coat hardness. In contrast, mean development period had negative association with protein content, sugar content, electrical conductivity and moisture content and positive correlation with phenol content, 100 seed weight and seed coat hardness. Multiple linear regression studies revealed that all the physical and biochemical properties of seed together were contributing to a large and significant variation (65 to 87 %) in growth parameters of pulse bruchid.

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Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties

Journal of Insects as Food and Feed ◽

10.3920/jiff2020.0126 ◽

2021 ◽

pp. 1-14

Author(s):

L. Ribeiro ◽

L.M. Cunha ◽

P. García-Segovia ◽

J. Martínez-Monzó ◽

M. Igual

Keyword(s):

Protein Content ◽

Water Solubility ◽

Good Alternative ◽

Physicochemical Characteristics ◽

Acheta Domesticus ◽

In Vitro Digestibility ◽

Efficient Technology ◽

House Cricket ◽

Extruded Snacks

The demand for healthy, satiating, and convenient products is growing, with ready-to-eat expanded snacks being the preferred. These are produced made by extrusion, which is a versatile and efficient technology, with an immense potential to develop new food products. In addition to satisfy consumer requests, it is interesting to add alternative protein sources to these products, such as insects that have nutritional benefits and ecological advantages. The aim of this work is to evaluate the effect of extrusion temperature and enrichment with house cricket (Acheta domesticus) on properties of extruded snacks. Extrudates were produced with a single-screw extruder at two barrel temperatures (165 and 175 °C), formulated with corn flour and house cricket powder in mass ratios, 100:0, 95:5, 90:10, and 85:15. Water content, water activity, expansion, porosity, water absorption, water solubility indices; swelling index and hygroscopicity; colour, texture, protein content, in vitro digestibility, and protein bioaccessibility were measured. The results suggest that incorporating edible insects in extruded snacks can be a good alternative to the snacks on the market, since they maintain the appropriate physicochemical characteristics, especially when formulated at low temperatures. Further, they improve the protein content, with the recommended percentage use of 5 and 10% of house cricket, for the formulation of snacks with extrusion at 165 °C.

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