- -

Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

Mostrar el registro sencillo del ítem

Ficheros en el ítem

[Cerrado]
Nombre: García-Segova;Igu ...
Tamaño: 915.8Kb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Noguerol-Meseguer, Ana Teresa es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2021-04-30T03:31:43Z
dc.date.available 2021-04-30T03:31:43Z
dc.date.issued 2020-04 es_ES
dc.identifier.issn 1438-2377 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165804
dc.description.abstract [EN] One of the general trends in the food industry is the production of new healthy snack products. Extrusion is one of the most versatile and efficient food processing techniques used in preparation of starch-based foods. Alternative sources of nutrients such as proteins and minerals are interesting ingredients to add to these products. The aim of this work was to evaluate the effects of enrichment with Alphitobius diaperinus, Tenebrio molitor, and pea protein powder on physicochemical and nutritional properties of extruded snacks. Extrudates were made using a single-screw extruder, with 5% of enrichment materials and 95% corn grits. Water content, water activity, particle size, expansion index, bulk density, porosity, water absorption index, water solubility index, swelling index, hygroscopicity, colour, texture, protein, and mineral content were assessed. The results show that enrichment ingredients are a practical alternative in extrudate formulation, maintaining physicochemical characteristics of the products and improving nutritional aspects. es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Extrusion es_ES
dc.subject Edible insects es_ES
dc.subject Pea es_ES
dc.subject Snack es_ES
dc.subject Protein es_ES
dc.subject Minerals es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Use of insects and pea powder as alternative protein and mineral sources in extruded snacks es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-020-03441-y es_ES
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation García-Segovia, P.; Igual Ramo, M.; Noguerol-Meseguer, AT.; Martínez-Monzó, J. (2020). Use of insects and pea powder as alternative protein and mineral sources in extruded snacks. European Food Research and Technology. 246(4):703-712. https://doi.org/10.1007/s00217-020-03441-y es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s00217-020-03441-y es_ES
dc.description.upvformatpinicio 703 es_ES
dc.description.upvformatpfin 712 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 246 es_ES
dc.description.issue 4 es_ES
dc.relation.pasarela S\406523 es_ES
dc.description.references Wani SA, Kumar P (2018) J Saudi Agri Sci. https://doi.org/10.1016/j.jssas.2018.01.001 es_ES
dc.description.references Day L, Swanson BG (2013) Compr Rev Food Sci F12(5):546–564 es_ES
dc.description.references Pardhi SD, Singh B, Nayik GA, Dar BN (2016) J Saudi Agri Sci 18(1):7–16 es_ES
dc.description.references Ding QB, Ainsworth P, Plunkett A, Tucker G, Marson H (2006) J Food Eng 73(2):142–148 es_ES
dc.description.references Kristiawan M, Micard V, Maladira P, Alchamieh C, Maigret JE, Réguerre AL, Emin MA, Della Valle G (2018) Food Res Int 108:203–215 es_ES
dc.description.references Llo S, Liu Y, Berghofer E (1999) LWT Food Sci Technol 32(2):79–88 es_ES
dc.description.references Brennan MA, Derbyshire E, Tiwari BK, Brennan CS (2013) J Food Sci Technol 48(5):893–902 es_ES
dc.description.references Kouřimská L, Adámková A (2016) NFS J 4:22–26 es_ES
dc.description.references Cappelli A, Cini E, Lorini C, Oliva N, Bonaccorsi G (2020) Food Control 108:1–7 es_ES
dc.description.references Payne CL, Scarborough P, Rayner M, Nonaka K (2016) Trends Food Sci Technol 47:69–77 es_ES
dc.description.references Rumpold BA, Schlüter OK (2013) Innov Food Sci Emerg Technol 17:1–11 es_ES
dc.description.references Van Huis A (2017) New aspects of meat quality. Woodhead Publishing, Sawston, pp 443–461 es_ES
dc.description.references Cappelli A, Oliva N, Bonaccorsi G, Lorini C, Cini E (2020) LWT Food Sci Technol 118:1–7 es_ES
dc.description.references da Rosa MC, Thys RCS (2019) Innov Food Sci Emerg Technol 56:1–7 es_ES
dc.description.references Smetana S, Larki NA, Pernutz C, Franke K, Bindrich U, Toepfl S, Heinz V (2018) J Food Eng. 229:83–85 es_ES
dc.description.references Van Zanten HH, Mollenhorst H, Oonincx DG, Bikker P, Meerburg BG, de Boer IJ (2015) J Clean Prod 102:362–369 es_ES
dc.description.references Schabel HG (2010) Forest insect as food 37–64. es_ES
dc.description.references Finke MD (2002) Zoo Biol 21(3):269–285 es_ES
dc.description.references Belluco S, Losasso C, Maggioletti M, Alonzi CC, Paoletti MG, Ricci A (2013) Compr Rev Food Sci F 12(3):296–313 es_ES
dc.description.references Boye J, Zare F, Pletch A (2010) Food Res Int 43(2):414–431 es_ES
dc.description.references Mathers JC (2002) Br J Nutr 88(S3):273–279 es_ES
dc.description.references Sciarini LS, Ribotta PD, León AE, Pérez GT (2010) Food Bioprocess Tech 3(4):577–585 es_ES
dc.description.references Fang Y, Zhang B, Wei Y, Li S (2013) J Food Eng 115(2):220–225 es_ES
dc.description.references Horwith W, Latimer GW (2005) AOAC International (18th ed) es_ES
dc.description.references ISO 13320:2009, AENOR, 2009 es_ES
dc.description.references Patil RT, Singh DS, Tribelhorn RE (1990) J Food Sci Technol 27(6):376–378 es_ES
dc.description.references Singh N, Smith AC (1997) J Food Eng 34(1):15–32 es_ES
dc.description.references Robertson JA, de Monredon FD, Dysseler P, Guillon F, Amado R, Thibault JF (2000) LWT Food Sci Technol 33(2):72–79 es_ES
dc.description.references Cai YZ, Corke H (2000) J Food Sci 65(7):1248–1252 es_ES
dc.description.references Hutchings JB (1999) pp. 453–592 (Chapter 11) es_ES
dc.description.references Talens P, Martınez-Navarrete N, Fito P, Chiralt A (2002) Innov Food Sci Emerg Technol 3(2):191–199 es_ES
dc.description.references Desrumaux A, Bouvier JM, Burri J (1998) J Food Sci 63(5):857–863 es_ES
dc.description.references Fernández-Ruiz V, Sanchez-Mata MC, Camara M, Torija ME, Chaya C, Galiana-Balaguer L, Roselló S, Nuez F (2004) HortScience 39(2):339–345 es_ES
dc.description.references Ralet MC, Della Valle G, Thibault JF (1993) Carbohydr Polym 20(1):17–23 es_ES
dc.description.references Liang M, Hsieh F, Huff HE, Hu L (1994) J Food Sci 59(4):890–894 es_ES
dc.description.references Patil RT,. Berrios JDJ, Tang J, Pan J, Swanson B (2005) ASAE Annual Meeting (p. 1). American Society of Agricultural and Biological Engineers es_ES
dc.description.references Mezreb K, Goullieux A, Ralainirina R, Queneudec M (2003) J Food Eng 57(2):145–152 es_ES
dc.description.references Sopade PA, Le Grys GA (1991) Food Control 2(2):103–109 es_ES
dc.description.references Sriburi P, Hill SE (2000) Int J Food Sci Tech 35(2):141–154 es_ES
dc.description.references De Mesa NJE, Alavi S, Singh N, Shi YC, Dogan H, Sang Y (2009) J Food Eng 90(2):262–270 es_ES
dc.description.references Kim CH, Maga JA, Martin JT (1989) Int J Food Sci Tech 24(4):373–384 es_ES
dc.description.references Matthey FP, Hanna MA (1997) LWT Food Sci Technol 30(4):359–366 es_ES
dc.description.references Pelembe LAM, Erasmus C, Taylor JRN (2002) LWT Food Sci Technol 35(2):120–127 es_ES
dc.description.references Seker M, Hanna MA (2005) Carbohydr Polym 59(4):541–544 es_ES
dc.description.references Oikonomou NA, Krokida MK (2011) Int J Food Prop 14(1):199–240 es_ES
dc.description.references Azzollini D, Derossi A, Fogliano V, Lakemond CMM, Severini C (2018) Innov Food Sci Emerg Technol 45:344–353 es_ES
dc.description.references Gross MD, Moser JB (1977) JOral Rehabil. 4(4):311–322 es_ES
dc.description.references Johnston WM, Kao EC (1989) J Dent Res 68(5):819–822 es_ES
dc.description.references Bodart M, De Peñaranda R, Deneyer A, Flamant G (2008) Build Environ 43(12):2046–2058 es_ES
dc.description.references Pankaj BP, Umezuruike LO, Fahad AA (2013) Food Bioprocess Tech 6:36–60 es_ES
dc.description.references Chanvrier H, Della Valle G, Lourdin D (2006) Carbohydr Polym 65(3):346–356 es_ES
dc.description.references Rayman MP (2000) Lancet 356(9225):233–241 es_ES
dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem