Li Hua, Liu Yu, Seephua Nidthaya, Prakitchaiwattana Chuenjit, Liu Rui-Xin, Zheng Ju-Sheng, Siriamornpun Sirithon
Department of Cuisine and Nutrition, Yangzhou University, Yangzhou, Jiangsu Province 225127, China.
Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou 225127, China.
Food Chem X. 2025 Feb 12;26:102279. doi: 10.1016/j.fochx.2025.102279. eCollection 2025 Feb.
To improve the nutritional value and biofunctionalities of traditional rice noodles, this study focused on the effects of incorporating cricket powder (CP) and silkworm pupae powder (SP) on the protein content and digestibility, starch digestibility, and antioxidant potential, as well as the sensory and cooking qualities of rice noodles. Compared to the control (4.96 % and 63.25 %), CP and SP significantly increased the protein content (12.06 %-25.85 %) and in vitro digestibility (71.61 %-90.58 %) ( < 0.05). CP and SP also considerably reduced the estimated glycemic index from 70.36 to 53.47, which may be partly related to the binding of more protein and lipid, as revealed by Fourier-transform infrared spectroscopy. Nevertheless, scanning electron microscopy showed a loose and porous noodle structure, which contributed to higher cooking loss, reduced cohesiveness, and lower tensile strength. Overall, these findings suggest that edible insect powders are promising ingredients for developing functional foods with enhanced nutritional properties.
为提高传统米粉的营养价值和生物功能，本研究聚焦于添加蟋蟀粉（CP）和蚕蛹粉（SP）对米粉蛋白质含量与消化率、淀粉消化率、抗氧化潜力以及感官和烹饪品质的影响。与对照组（4.96%和63.25%）相比，CP和SP显著提高了蛋白质含量（12.06%-25.85%）和体外消化率（71.61%-90.58%）（P<0.05）。CP和SP还将估计血糖指数从70.36大幅降至53.47，傅里叶变换红外光谱显示，这可能部分与更多蛋白质和脂质的结合有关。然而，扫描电子显微镜显示面条结构松散且多孔，这导致更高的烹饪损失、降低的粘性和更低的拉伸强度。总体而言，这些发现表明可食用昆虫粉是开发具有增强营养特性的功能性食品的有前景的成分。
