Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland.
Molecules. 2020 Nov 30;25(23):5629. doi: 10.3390/molecules25235629.
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.
食用昆虫由于其营养价值高，是传统食物补充的不错选择。研究了用黄粉虫粉（）部分替代小麦粉和黄油对松饼饼干质量特性的影响。分析了近似组成、物理性质和颜色。此外，还在体外测定了抗氧化性能、淀粉消化率和血糖指数。添加黄粉虫粉的饼干中的蛋白质和灰分含量增加，而碳水化合物含量减少。随着昆虫粉替代量的增加，饼干的明度（L*）和黄度（b*）降低，但红色度（a*）、总色差（ΔE）和褐变指数（BI）增加。添加最高比例黄粉虫粉的样品的扩展因子明显高于其他饼干。此外，黄粉虫粉的添加量越高，饼干的抗氧化活性越高，有助于增加缓慢消化淀粉的含量，降低快速消化淀粉的含量。因此，研究结果很有前景，表明有可能通过增加营养和促进健康的价值来利用食用昆虫来丰富食物。
