Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets () Flour Using Hydrocolloids by an I-Optimal Design.

The fortification of food with edible insect flour can improve its nutrition profile, but also affect its techno-functional characteristics. In this study, an I-optimal design was applied to improve the rheological and textural properties of wheat flour chapatti containing 10% cricket () flour. More specifically, the impact and optimal addition of hydrocolloids (carboxymethyl cellulose, hydroxypropyl methylcellulose, guar gum and xanthan gum) and water content were studied.

On the nitrogen content and a robust nitrogen-to-protein conversion factor of black soldier fly larvae (Hermetia illucens).

Currently, a broad discussion exists in the literature regarding insect protein analysis. At its core, main difficulties and uncertainties are the inconsistent use of analysis methods and nitrogen-to-protein conversion (k) factors. While the Kjeldahl and Dumas methods are both used in the literature, their result represents inherently different nitrogen fractions.

Enhancing the specificity of chitin determinations through glucosamine analysis via ultra-performance LC-MS.

As chitin is gaining an increased attention as feedstock for industry, quantification thereof is becoming increasingly important. While gravimetric procedures are long, not specific and highly labour-intensive, acidic hydrolysis of chitin into glucosamine followed by quantification of the latter is more performant. Even though several quantification procedures for the determination of chitin can be found in the literature, they give inconsistent results and their accuracy was not assessed due to the lack of certified analytical standards.

Fermentation Versus Meat Preservatives to Extend the Shelf Life of Mealworm () Paste for Feed and Food Applications.

Freshly prepared pastes from blanched mealworms () are highly perishable and prone to microbial and chemical changes upon storage due to their high water activity, near-neutral pH, and their rich nutrient profile. Their shelf life is short unless preservation methods are used. In this study, the effects of preservatives (sodium nitrite and sodium lactate) and lactic acid fermentation (with the starter cultures Bactoferm F-LC and ) on the microbiological and the chemical stability of mealworm pastes stored at 4°C were compared.

Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville.

Heat processing is commonly used to prepare edible insects for consumption. This study aimed at determining the effect of boiling and subsequent oven roasting on Ruspolia differens' nutrient composition, colour and odor compounds. Boiling leads to: a significant increase in protein and decrease in fat content on a dry matter basis; a minimal influence on its amino and fatty acids profile; a significant reduction in its ash content due to leaching of phosphorus, potassium and sodium; a significant increase in iron, zinc, copper, manganese and calcium content; and a fivefold reduction in the amount of vitamin B12.

Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm () Paste.

In this study, six commercial meat starters, each consisting of a pure strain of a lactic acid-fermenting bacterium (including , , , and ), were tested for their ability to ferment a paste produced from the yellow mealworm (). During fermentation, microbial counts, pH, and the bacterial community composition were determined. In addition, UPLC-MS was applied to monitor the consumption of glucose and the production of glutamic (Glu) and aspartic (Asp) acid.

Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: Effect of swarming season and sourcing geographical area.

This research investigates the effect of swarming season and sourcing geographical area on the nutrient composition of R. differens. On a dry matter basis, protein (34.