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Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics

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Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics

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Montoro, A.; Sotelo-Díaz, LI.; Filomena-Ambrosio, A.; Igual Ramo, M.; Martínez-Monzó, J.; García-Segovia, P. (2021). Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics. Biology and Life Sciences Forum. 6:1-6. https://doi.org/10.3390/Foods2021-11008

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/182302

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Title: Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics
Author: Montoro, Ariadna Sotelo-Díaz, Luz Indira Filomena-Ambrosio, Annamaria Igual Ramo, Marta Martínez-Monzó, Javier García-Segovia, Purificación
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of this study was to add cricket (Acheta domesticus) flour to dried mixtures of chucula to obtain a mixture with higher protein content without altering the typical properties of the traditional product. An ...[+]
Subjects: Colombia , Chucula , Cricket , Protein
Copyrigths: Reconocimiento (by)
Source:
Biology and Life Sciences Forum. (eissn: 2673-9976 )
DOI: 10.3390/Foods2021-11008
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/Foods2021-11008
Thanks:
This research was supported by ADSIDEO 2018-2020 projects and Development Cooperation Program 2020-2021 UPV.
Type: Artículo

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