Effect of the addition of edible insect flour from yellow mealworm (Tenebrio molitor) on the sensory acceptance, and the physicochemical and textural properties of sponge cake

• Autorzy: Kowalski S. , Mikulec A. , Skotnicka M. , Mickowska B. , Makarewicz M. , Sabat R. , Wywrocka-Gurgul A. , Mazurek A.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to evaluate the possibility of using insect flour for sponge cake supplementation. Consumer acceptance, chemical composition, textural properties, and microbiological characteristics were determined. The addition of mealworm flour significantly increased the content of nutrients, especially protein, ash, lipid, and dietary fiber. Mealworm flour influenced the color parameters as well as textural properties. The fatty acid profile was dominated by monounsaturated fatty acids, ranging from 9.72 g/100 g for wheat flour sponge cake to 41.82 g/100 g for sponge cake with 20% addition of mealworm flour. The amino acid profile of mealworm flour was characterized by a significantly higher content of essential amino acids compared to wheat flour and sponge cakes. Sponge cake supplementation resulted in a good nutritional value of protein except for lysine which was the limiting amino acid in all samples. However, the limiting amino acid index was 63.04-63.10% compared to 30.38% for the mealworm and wheat sponge cake, respectively. The presence of insect flour reduced the organoleptic properties of the obtained sponge cakes, regardless of its quantity. The addition of mealworm flour contributed to a significant reduction in the hardness and fracturability of the sponge cakes on the baking day and during the 30-day storage. Insect flour addition did not reduce the microbiological safety of the final product. The study results indicate the possibility of using mealworm flour in the production of confectionery products.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2022
• Tom: 72
• Numer: 4
• Opis fizyczny: p.393-405,fig.,ref.

Twórcy

autor

Kowalski S.

• Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Mikulec A.

• Department of Engineering Sciences, Academy of Applied Science in Nowy Sacz, ul. Zamenhofa 1a, 33-300 Nowy Sacz, Poland

autor

Skotnicka M.

• Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, ul. Tuwima 15, 80-210 Gdansk, Poland

autor

Mickowska B.

• Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Makarewicz M.

• Department of Fermentation Technology and Technical Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Sabat R.

• Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Wywrocka-Gurgul A.

• Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland

autor

Mazurek A.

• Department of Commodity Science, Faculty of Health Sciences, Medical University of Gdansk, ul. Tuwima 15, 80-210 Gdansk, Poland

Identyfikatory

DOI

10.31883/pjfns/155405