Interdepartmental Centre of Agri-Food Industrial Research (CIRI), Alma Mater Studiorum - University of Bologna, P.za G. Goidanich 60, 47521 Cesena (FC), Italy.
Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum - University of Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy.
Food Chem. 2020 Dec 15;333:127410. doi: 10.1016/j.foodchem.2020.127410. Epub 2020 Jun 27.
Insects represent a novel source of edible high nutritional value proteins which are gaining increasing interest as an alternative to traditional animal foods. In this work, cricket flour was used to produce gluten-free sourdough breads, suitable for celiac people and "source of proteins". The doughs were fermented by different methods and pH and microbial growth, volatile compounds, protein profile, and antioxidant activity, before and after baking, were analyzed and compared to standard gluten-free doughs. The results showed that cricket-enriched doughs and the standard had similar fermentation processes. Cricket enrichment conferred to the breads a typical flavoring profile, characterized by a unique bouquet of volatile compounds, made by nonanoic acid, 2,4-nonadienal (E,E), 1-hexanol, 1-heptanol, and 3-octen-2-one, expressed in different amounts depending on the type of inoculum. Finally, antioxidant activities were significantly enhanced in cricket breads, indicating that cricket powder provides to bakery gluten-free goods high nutritional value proteins and antioxidant properties.
昆虫是一种具有高营养价值的新型食用蛋白质来源，作为传统动物食品的替代品，越来越受到人们的关注。本研究利用蟋蟀粉制作了适合乳糜泻患者和“蛋白质来源”的无麸质酸面团面包。分析比较了不同发酵方法和 pH 值以及发酵前后的微生物生长、挥发性化合物、蛋白质图谱和抗氧化活性，与标准无麸质面团进行了比较。结果表明，蟋蟀粉面团和标准面团的发酵过程相似。蟋蟀的添加使面包具有独特的风味特征，由壬酸、2,4-壬二烯醛（E,E）、1-己醇、1-庚醇和 3-辛烯-2-酮等挥发性化合物组成，其含量因接种物的类型而不同。最后，蟋蟀面包的抗氧化活性显著增强，表明蟋蟀粉为烘焙无麸质食品提供了高营养价值的蛋白质和抗氧化特性。
