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

被引:0
作者
Purificación García-Segovia
Marta Igual
Ana Teresa Noguerol
Javier Martínez-Monzó
机构
[1] Universitat Politècnica de València,Food Technology Department
来源
European Food Research and Technology | 2020年 / 246卷
关键词
Extrusion; Edible insects; Pea; Snack; Protein; Minerals;
D O I
暂无
中图分类号
学科分类号
摘要
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.
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页码:703 / 712
页数:9
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