Institute of Food Engineering for Development, Universitat Politècnica de València, Valencia, Spain.
Food Technology Department, Universitat Politècnica de València, Valencia, Spain.
J Texture Stud. 2022 Aug;53(4):540-549. doi: 10.1111/jtxs.12692. Epub 2022 May 24.
The use of insects is considered by Food and Agriculture Organization (FAO) as an alternative source of protein for human and animal food in order to reduce the carbon footprint caused by meat production and to supply the expected population increase with food. In this regard, the aim of this study was to analyze the physicochemical aspects (water activity, protein and fat content, size, optical and mechanical properties) of biscuits prepared with two different insect powders (Tenebrio molitor [TM] and Alphitobius diaperinus [AD], in different percentages [0, 13, 17, 20, and 25%]) based on total weight. In addition, the biscuits formulated with the highest insect powder content were subjected to sensory analysis. The results revealed that all the biscuits formulated with insect powders may be labeled as "high in protein" products following Regulation (EC) No. 1924/2006, although they were not as thick as the control biscuits. The L* and b* coordinates were significantly lower when the insect powders were included, which implied a darkening of the biscuits, which were also harder than the control biscuits, regardless the concentration used. According to the sensory analysis, most panelists perceived the biscuits containing insects as too dark and not crunchy enough and an increase in sweetness might improve their acceptability. Finally, further studies should be carried out to analyze the influence of different structural components and flavorings, such as chocolate, in the formulation of biscuits with insect powders to improve their sensory attributes.
昆虫的利用被联合国粮食及农业组织（FAO）视为人类和动物食品的另一种蛋白质来源，以减少肉类生产造成的碳足迹，并为预期的人口增长提供食物。在这方面，本研究的目的是分析基于总重量的两种不同昆虫粉（黄粉虫[TM]和粉纹夜蛾[AD]）制成的饼干的物理化学特性（水分活度、蛋白质和脂肪含量、大小、光学和机械性能）（0、13、17、20 和 25%）。此外，对含有最高昆虫粉含量的饼干进行了感官分析。结果表明，根据法规（EC）No.1924/2006，所有用昆虫粉制成的饼干都可以贴上“高蛋白”产品的标签，尽管它们不像对照饼干那么厚。当包含昆虫粉时，L和 b坐标显著降低，这意味着饼干变暗，而且无论使用的浓度如何，饼干都比对照饼干硬。根据感官分析，大多数品尝者认为含有昆虫的饼干颜色太深，不够酥脆，如果增加甜度可能会提高它们的可接受性。最后，应该进行进一步的研究来分析不同结构成分和调味料（如巧克力）对含有昆虫粉的饼干配方的影响，以改善它们的感官属性。
