Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
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Data
2019-02-01Autor
Duda, Adamina
Adamczak, Julia
Chełmińska, Paulina
Juszkiewicz, Justyna
Kowalczewski, Przemysław Łukasz
Metadane
Pokaż pełny rekordStreszczenie
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.
Kolekcje
- Artykuły naukowe UPP [90]
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