Mashau Mpho Edward, Ramalisa Thompho, Ramashia Shonisani Eugenia, Mshayisa Vusi Vincent
Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa.
Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, South Africa.
Food Sci Technol Int. 2024 Sep 23:10820132241283322. doi: 10.1177/10820132241283322.
Mopane worm ) has high protein content, unsaturated fatty acids and minerals. This study was carried out to determine the influence of incorporating mopane worm flour on the nutritional quality and technological and sensory properties of wheat flour biscuits. Wheat flour was partially replaced with 5%, 10%, 15%, 20%, 25% and 30% of mopane worm flour. The protein, fat and ash content of mopane worm flour was higher than wheat flour. Biscuits enriched with mopane protein flour had significantly higher protein, fat and ash content than the control biscuits. There was no significant difference ( > 0.05) between the moisture of control and biscuits added with 5% to 20% mopane worm flour. Nevertheless, the moisture of biscuits added with 20% to 30% mopane worm flour significantly increased, ranging from 3.92% to 3.99%. The incorporation of mopane worm flour increased the amounts of leucine, phenylalanine and lysine in biscuits. Results obtained for colour analysis showed that there was a decrease in L* (56.41-41.10), a*(13.00-8.47) and b* (31.35-24.17) values of biscuits with the addition of mopane worm flour. Nevertheless, the diameter, thickness and weight of enriched biscuits decreased. Spread ratio (2.70-5.87) and hardness (26.83-37.17 g) of enriched biscuits increased. Sensory scores showed that the panellists accepted biscuits enriched with 5% to 15% mopane worm flour. The results of this study show that mopane worm flour improved the nutritional quality of biscuits, and its usage in bakery products should be encouraged.
mopane虫（ mopane worm）富含蛋白质、不饱和脂肪酸和矿物质。本研究旨在确定添加mopane虫粉对面粉饼干营养品质、工艺和感官特性的影响。用5%、10%、15%、20%、25%和30%的mopane虫粉部分替代小麦粉。mopane虫粉的蛋白质、脂肪和灰分含量高于小麦粉。添加mopane虫蛋白面粉的饼干的蛋白质、脂肪和灰分含量显著高于对照饼干。对照饼干与添加5%至20%mopane虫粉的饼干的水分含量无显著差异（>0.05）。然而，添加20%至30%mopane虫粉的饼干的水分含量显著增加，范围为3.92%至3.99%。添加mopane虫粉增加了饼干中亮氨酸、苯丙氨酸和赖氨酸的含量。颜色分析结果表明，添加mopane虫粉的饼干的L值（56.41 - 41.10）、a值（13.00 - 8.47）和b*值（31.35 - 24.17）降低。然而，强化饼干的直径、厚度和重量减小。强化饼干的铺展比（2.70 - 5.87）和硬度（26.83 - 37.17 g）增加。感官评分表明，小组成员接受添加5%至15%mopane虫粉 的饼干。本研究结果表明，mopane虫粉改善了饼干的营养品质，应鼓励其在烘焙食品中的应用。
