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Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread
British Food Journal ( IF 3.3 ) Pub Date : 2021-03-26 , DOI: 10.1108/bfj-11-2020-1052
Sami A. Althwab , Raghad M. Alhomaid , Rehab F. M. Ali , Ayman Mohammed El-Anany , Hassan M. Mousa

Purpose

The effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated.

Design/methodology/approach

Chemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile, physical characteristics and sensorial properties.

Findings

LM powder have relatively high levels of protein (51.97% db), fat (23.15% db) and fibers (13.76% db). LM powder presented significantly (p ≤ 0.05) greater water absorption capacity (WAC), oil absorption capacity(OAC), emulsion activity (EA) and foam capacity (FC) as compared to wheat flour. Blending wheat flour with various levels of LM powder significantly (p ≤ 0.05) improved the functional properties of binary mixture systems. Protein, fat, fiber and ash contents of bread samples significantly increased with the addition of LM powder. No significant differences (≤ 0.05) were recorded in specific volume between control breads and those breads containing LM powder up to 2%. Breads fortified with LM powder contained higher values of essential amino acids than the limits of FAO/WHO pattern, with exception of lysine. Sensory evaluation results showed that bread samples with the addition of LM powder at levels 1–4% had high overall acceptability.

Research limitations/implications

Limitations of our study are the lack of approved and professional programs about management, collection, harvesting, processing, marketing and consumption of edible insects; therefore, these results should be generalized implications for industry. This present study, therefore, provides useful data to support public health nutrition aimed at improving the nutritional health of populations through the promotion of bakery products enriched with LM powder.

Practical implications

The main findings of this study indicated that the addition of 1–4% of LM powder into wheat flour enhanced sensory and nutritional properties of produced breads.

Originality/value

It is concluded that the addition of LM powder improves the nutritional and sensorial properties of the produced bread when the wheat flour is substituted with 1–4% of LM powder.



中文翻译:

蝗虫粉(Locusta migratoria)掺入对小麦粉面包营养和感官特性的影响

目的

研究了不同含量(0、1、2、3、4和5%)的Locusta migratoria(LM)粉末对烤面包的营养,定性和感官特性的影响。

设计/方法/方法

测定了小麦粉,LM粉末及其二元混合物体系的化学组成,矿物质元素和功能特性。测定面包的成分,矿物质,氨基酸分布,物理特性和感官特性。

发现

LM粉具有相对较高的蛋白质(51.97%db),脂肪(23.15%db)和纤维(13.76%db)含量。LM粉末显著呈现(p  ≤0.05)更大的吸水能力(WAC),吸油量(OAC),乳剂活性(EA)和泡沫容量(FC)相比小麦粉。混合面粉具有不同水平LM粉末显著(的p  ≤0.05)提高二元混合物系统的功能特性。面包粉中蛋白质,脂肪,纤维和灰分的含量随着LM粉末的添加而显着增加。无显着差异(对照面包与那些含LM粉含量不超过2%的面包之间的比容记录为≤0.05)。除赖氨酸外,用LM粉末强化的面包所含必需氨基酸值高于FAO / WHO模式的限值。感官评估结果表明,添加LM含量为1-4%的面包样品具有较高的总体可接受性。

研究局限/意义

我们研究的局限性在于缺乏有关食用昆虫的管理,收集,收获,加工,销售和消费的经过批准的专业计划;因此,这些结果应该对工业具有普遍意义。因此,本研究提供了有用的数据,以支持公众健康营养,旨在通过推广富含LM粉的烘焙产品来改善人群的营养健康。

实际影响

这项研究的主要发现表明,向小麦粉中添加1-4%的LM粉可以增强面包的感官和营养特性。

创意/价值

结论是,当用1-4%的LM粉代替小麦粉时,添加LM粉可改善面包的营养和感官特性。

更新日期:2021-03-26
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