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dc.contributor.author | Ribeiro, L. | es_ES |
dc.contributor.author | Cunha, L. M. | es_ES |
dc.contributor.author | García-Segovia, Purificación | es_ES |
dc.contributor.author | Martínez-Monzó, Javier | es_ES |
dc.contributor.author | Igual Ramo, Marta | es_ES |
dc.date.accessioned | 2022-11-07T19:02:19Z | |
dc.date.available | 2022-11-07T19:02:19Z | |
dc.date.issued | 2021 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/189414 | |
dc.description.abstract | [EN] The demand for healthy, satiating, and convenient products is growing, with ready-to-eat expanded snacks being the preferred. These are produced made by extrusion, which is a versatile and efficient technology, with an immense potential to develop new food products. In addition to satisfy consumer requests, it is interesting to add alternative protein sources to these products, such as insects that have nutritional benefits and ecological advantages. The aim of this work is to evaluate the effect of extrusion temperature and enrichment with house cricket (Acheta domesticus) on properties of extruded snacks. Extrudates were produced with a single-screw extruder at two barrel temperatures (165 and 175 degrees C), formulated with corn flour and house cricket powder in mass ratios, 100:0, 95:5, 90:10, and 85:15. Water content, water activity, expansion, porosity, water absorption, water solubility indices; swelling index and hygroscopicity; colour, texture, protein content, in vitro digestibility, and protein bioaccessibility were measured. The results suggest that incorporating edible insects in extruded snacks can be a good alternative to the snacks on the market, since they maintain the appropriate physicochemical characteristics, especially when formulated at low temperatures. Further, they improve the protein content, with the recommended percentage use of 5 and 10% of house cricket, for the formulation of snacks with extrusion at 165 degrees C. | 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 and acknowledge the Erasmus+ placement grant given to L.R. Moreover, authors L.R. and L.M.C acknowledge support to GreenUPorto by the Fundacao para a Ciencia e a Tecnologia, within the scope of UIDB/05748/2020 and UIDP/05748/2020. | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Wageningen Academic Publishers | es_ES |
dc.relation.ispartof | Journal of Insects as Food and Feed | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Insects | es_ES |
dc.subject | Extrudates | es_ES |
dc.subject | Expansion | es_ES |
dc.subject | Texture | es_ES |
dc.subject | In vitro digestibility | es_ES |
dc.title | Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3920/JIFF2020.0126 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05748%2F2020/PT | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05748%2F2020/PT | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.description.bibliographicCitation | Ribeiro, L.; Cunha, LM.; García-Segovia, P.; Martínez-Monzó, J.; Igual Ramo, M. (2021). Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties. Journal of Insects as Food and Feed. 7(7):1117-1129. https://doi.org/10.3920/JIFF2020.0126 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.3920/JIFF2020.0126 | es_ES |
dc.description.upvformatpinicio | 1117 | es_ES |
dc.description.upvformatpfin | 1129 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 7 | es_ES |
dc.description.issue | 7 | es_ES |
dc.identifier.eissn | 2352-4588 | es_ES |
dc.relation.pasarela | S\447693 | es_ES |
dc.contributor.funder | Universitat Politècnica de València | es_ES |
dc.contributor.funder | Fundação para a Ciência e a Tecnologia, Portugal | es_ES |
dc.subject.ods | 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades | es_ES |