House cricket (Acheta domesticus; AD) and yellow mealworm (Tenebrio molitor; TM) are two promising insect species for possible novel food applications. In this research the insect protein fractions were extracted, characterised, and used in the manufacturing of pasta by replacing semolina with 14% of powdered proteins. Pasta samples were then analysed to evaluate technological quality aspects. Results showed that insect protein inclusion resulted in a darker (L* value: 76.7, 53.4, 59.9 for control, AD and TM, respectively) and firmer (12.4, 13.7, 13.8 N: control, AD and TM, respectively) AD and TM pasta, and a higher water absorption index for AD (148, 178, 150%: control, AD and TM, respectively). In conclusion, both extracts offer interesting opportunity for pasta formulations, possibly leading to an improved protein content and quality. From an industrial perspective, the present study demonstrated that the tested edible insects can provide protein extracts for the possible fortification of pasta with high-quality protein and technological traits, thus representing an ingredient with interesting potential for several food applications.

Potentiality of protein fractions from the house cricket (Acheta domesticus) and yellow mealworm (Tenebrio molitor) for pasta formulation

Barbara Simonato;
2022

Abstract

House cricket (Acheta domesticus; AD) and yellow mealworm (Tenebrio molitor; TM) are two promising insect species for possible novel food applications. In this research the insect protein fractions were extracted, characterised, and used in the manufacturing of pasta by replacing semolina with 14% of powdered proteins. Pasta samples were then analysed to evaluate technological quality aspects. Results showed that insect protein inclusion resulted in a darker (L* value: 76.7, 53.4, 59.9 for control, AD and TM, respectively) and firmer (12.4, 13.7, 13.8 N: control, AD and TM, respectively) AD and TM pasta, and a higher water absorption index for AD (148, 178, 150%: control, AD and TM, respectively). In conclusion, both extracts offer interesting opportunity for pasta formulations, possibly leading to an improved protein content and quality. From an industrial perspective, the present study demonstrated that the tested edible insects can provide protein extracts for the possible fortification of pasta with high-quality protein and technological traits, thus representing an ingredient with interesting potential for several food applications.
Insect powder,Protein extraction, Novel food, Pasta fortification, Technological properties.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11562/1070630
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