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Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties

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Effect of the house cricket (Acheta domesticus) inclusion and process temperature on extrudate snack properties

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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


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