Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products
[EN] Acheta domesticus is one of the most promising reared insects because of their attractive nutritional profile and lower feed conversion ratio than other animals. Hence, it has potential to increase the nutritional value of food products. The aim of this study was to evaluate the effects of enri...
| Autores: | , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2020 |
| País: | España |
| Institución: | Universitat Politècnica de València (UPV) |
| Repositorio: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Idioma: | inglés |
| OAI Identifier: | oai:riunet.upv.es:10251/168476 |
| Acceso en línea: | https://riunet.upv.es/handle/10251/168476 |
| Access Level: | acceso abierto |
| Palabra clave: | Extrusion House cricket Expansion Snack Texture Colour Acheta domesticus TECNOLOGIA DE ALIMENTOS |
| Sumario: | [EN] Acheta domesticus is one of the most promising reared insects because of their attractive nutritional profile and lower feed conversion ratio than other animals. Hence, it has potential to increase the nutritional value of food products. The aim of this study was to evaluate the effects of enrichment, with different quantities of Acheta domesticus powder, on protein content, physicochemical properties, and extrusion parameters of extruded corn snacks. Extrudate characteristic parameters were fitted against Acheta domesticus concentration and these represented equations were very closed with the experimental data according the obtained adjusted R-2. Using Acheta domesticus powder increased the protein content of extrudates showing suitable extrusion parameters. Extruded snack enrichment with 12.5 and 15% of Acheta domesticus powder are foods classed as "source of protein" according to European law n. 1924/2006. However, high Acheta domesticus concentration in mixtures resulted in low expansion and less crunchy extrudates, but low risk of molecular damage by molecules solubilised in water, gave more stability due to lower values of water solubility index. To maintain typical extrudate parameters, the use of 7.5% Acheta domesticus is recommended for extruded snack mixtures. |
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