Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics
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Data
2021-09-06Autor
Smarzyński, Krzysztof
Sarbak, Paulina
Kowalczewski, Przemysław Łukasz
Różańska, Maria Barbara
Rybicka, Iga
Polanowska, Katarzyna
Fedko, Monika
Kmiecik, Dominik
Masewicz, Łukasz
Nowicki, Marcin
Lewandowicz, Jacek
Jeżowski, Paweł
Kacániová, Miroslava
Ślachciński, Mariusz
Piechota, Tomasz
Baranowska, Hanna Maria
Metadane
Pokaż pełny rekordStreszczenie
The growing human population renders challenges for the future supply of food products
with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits,
a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder.
Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas
the higher levels of enhancement received inferior consumer scores. This relatively small change in
biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed
in a series of analyses. An increase in the protein content was observed, including essential amino
acids, as well as minerals and fat. This conversion also affected the physical properties of the
biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder augmented biscuits join the line of enhanced, functionally superior food products. This and similar
food augmentation provide a viable scenario to meet the human food demands in the future.
Kolekcje
- Artykuły naukowe UPP [92]
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