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Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products

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Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products

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dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2021-06-29T03:31:10Z
dc.date.available 2021-06-29T03:31:10Z
dc.date.issued 2020-10 es_ES
dc.identifier.issn 0260-8774 es_ES
dc.identifier.uri http://hdl.handle.net/10251/168476
dc.description.abstract [EN] Acheta domesticus is one of the most promising reared insects because of their attractive nutritional profile and lower feed conversion ratio than other animals. Hence, it has potential to increase the nutritional value of food products. The aim of this study was to evaluate the effects of enrichment, with different quantities of Acheta domesticus powder, on protein content, physicochemical properties, and extrusion parameters of extruded corn snacks. Extrudate characteristic parameters were fitted against Acheta domesticus concentration and these represented equations were very closed with the experimental data according the obtained adjusted R-2. Using Acheta domesticus powder increased the protein content of extrudates showing suitable extrusion parameters. Extruded snack enrichment with 12.5 and 15% of Acheta domesticus powder are foods classed as "source of protein" according to European law n. 1924/2006. However, high Acheta domesticus concentration in mixtures resulted in low expansion and less crunchy extrudates, but low risk of molecular damage by molecules solubilised in water, gave more stability due to lower values of water solubility index. To maintain typical extrudate parameters, the use of 7.5% Acheta domesticus is recommended for extruded snack mixtures. es_ES
dc.description.sponsorship The authors want to thank the Centro de Cooperacion al Desarrollo, Universitat Politecnica de Valencia for their financial support throughout the ADSIDEO 2018-2020 projects. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Journal of Food Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Extrusion es_ES
dc.subject House cricket es_ES
dc.subject Expansion es_ES
dc.subject Snack es_ES
dc.subject Texture es_ES
dc.subject Colour es_ES
dc.subject Acheta domesticus es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.jfoodeng.2020.110032 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 Igual Ramo, M.; García-Segovia, P.; Martínez-Monzó, J. (2020). Effect of Acheta domesticus (house cricket) addition on protein content, colour, texture, and extrusion parameters of extruded products. Journal of Food Engineering. 282:1-7. https://doi.org/10.1016/j.jfoodeng.2020.110032 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.jfoodeng.2020.110032 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 7 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 282 es_ES
dc.relation.pasarela S\406539 es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
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