Xie Xinyuan, Zhao Xiaolong, Meng Fanjian, Ren Yupeng, An Jianhui, Deng Lingli
College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China.
Foods. 2023 Oct 1;12(19):3641. doi: 10.3390/foods12193641.
Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities. We evaluated the effects of adding three commercially available PGAs (0.3% , as food additive) on the properties of 10% concentration of mealworm-flour-formulated bread and steamed bread. The results showed that, compared with the control (2.17 mL/g), three PGA brands (Q, M, and Y) significantly increased the specific volume of the bread to 3.34, 3.40, and 3.36 mL/g, respectively. Only PGA from brand Q significantly improved the specific volumes of bread and steamed bread. The color of the bread was affected by the Maillard reaction. The addition of PGAs also augmented the moisture content of the fresh bread crumbs and steamed bread crumbs. All three PGAs improved the textural properties of bread and steamed bread. During storage, PGA addition delayed the staling of bread and steamed bread. In summary, our study showed that the addition of 0.3% PGA from three different producers improved bread properties, with PGA from brand Q having the most substantial effect. PGA had a more substantial effect on bread than steamed bread. Our results provide a theoretical basis to guide the development of insect-formulated flour-based products.
以黄粉虫粉为原料制成的面粉类产品越来越受到关注；然而，它们的质地特性有待改善。海藻酸丙二醇酯（PGA）是一种具有出色乳化和稳定能力的商业食品添加剂。我们评估了添加三种市售PGA（0.3%，作为食品添加剂）对10%浓度的黄粉虫粉面包和馒头特性的影响。结果表明，与对照组（2.17 mL/g）相比，三个PGA品牌（Q、M和Y）显著提高了面包的比容，分别达到3.34、3.40和3.36 mL/g。只有品牌Q的PGA显著提高了面包和馒头的比容。面包的颜色受美拉德反应影响。添加PGA也增加了新鲜面包屑和馒头屑的水分含量。所有三种PGA都改善了面包和馒头的质地特性。在储存期间，添加PGA延缓了面包和馒头的老化。总之，我们的研究表明，添加来自三个不同生产商的0.3% PGA改善了面包特性，其中品牌Q的PGA效果最为显著。PGA对面包的影响比对馒头的影响更大。我们的结果为指导昆虫粉基产品的开发提供了理论依据。
