文章基本信息

标题：Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
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作者：Adamina Duda ; Julia Adamczak ; Paulina Chełmińska 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：2
页码：46-55
DOI：10.3390/foods8020046
出版社：MDPI Publishing
摘要：Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.
关键词：novel food; insects; high-protein pasta; protein enrichment; texture; consumer acceptance novel food ; insects ; high-protein pasta ; protein enrichment ; texture ; consumer acceptance