Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour () on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.
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http://dx.doi.org/10.3390/molecules25235629 | DOI Listing |
J Econ Entomol
December 2024
Institute of Bioanalytics and Agro-Metabolomics, Department of Agrobiotechnology IFA-Tulln, University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, Austria.
Pollination by insects is vital for global agriculture, with honey bees (Apis mellifera L.) being the most important pollinators. Honey bees are exposed to numerous stressors, including disease, pesticides, and inadequate nutrition, resulting in significant colony losses.
View Article and Find Full Text PDFMolecules
December 2024
Department of Physical and Chemical Sciences, University of L'Aquila, Via Vetoio snc, 67100 L'Aquila, Italy.
Background: This study aimed to validate a method for characterizing and quantifying the multi-elemental profiles of different insect flours to enable their distinction, identification, and quality assessment. The focus was on three insect species: cricket ( ), buffalo worm (), and mealworm ( ).
Methods: Mealworms were powdered in the laboratory through mechanical processing.
Sensors (Basel)
October 2024
Department of Civil Engineering, University of Houston, Houston, TX 77204, USA.
Stored products, such as grains and processed foods, are susceptible to infestation by various insects. The early detection of insects in the supply chain is crucial, as introducing invasive pests to new environments may cause disproportionate harm. The STAR Center at Stevens Institute of Technology developed the Acoustic Stored Product Insect Detection System (A-SPIDS) to detect pests in stored products.
View Article and Find Full Text PDFJ Sci Food Agric
October 2024
Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Seville, Spain.
Background: Yellow mealworm (Tenebrio molitor) larvae are increasingly recognized as a potential source of bioactive peptides due to their high protein content. Antimicrobial peptides from sustainable sources are a research topic of interest. This study aims to characterize the peptidome of T.
View Article and Find Full Text PDFFood Chem X
December 2024
Hubei Technology Innovation Center for Meat Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Science and food industry must strive to ensure and improve edible insect's benefits, and especially their safety and nutritional value. This study investigated how various food substrates used in the rearing of larvae influence their growth, the safety of the larvae, and the nutritional quality of the resulting flour. The main findings indicate that all samples showed significant differences in their nutritional profile, larval characteristics, and heavy metal content.
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