Comprehensive evaluation of the composition of baked insect-based products – preliminary results

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928110" target="_blank" >RIV/60461373:22330/23:43928110 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

Comprehensive evaluation of the composition of baked insect-based products – preliminary results

Original language description

Products containing insects are a new type of food that appears on the market. Edible insects are used in the food industry as an alternative and sustainable source of animal protein. For example, it can be added, in the form of powder, to baked goods as a partial substitute for flour. Due to the EU legislation, which defines insect species authorized for the food industry, it is essential to be able to detect and determine the content of these species in food products on the market and ensure the quality and safety of these products. In this study, metabolomic approach was used as a tool to comprehensively evaluate the composition of baked goods (biscuits) with the addition of house cricket (Acheta domesticus) powder. Biscuits were baked in two batches, each from a different type of wheat flour (T530 and T1700). In each batch, biscuits with different content of cricket powder (0%, 5%, 10%, and 15%) and different baking times (25, 35, and 45 minutes) were made, extracted and analyzed using ultra high performance liquid chromatography coupled with high resolution tandem mass spectrometry (UHPLC-HRMS/MS). The acquired data were evaluated using two approaches. Principal component analysis (PCA) was performed to display the overall variability among samples and to distinguish individual tested cricket powder contents and baking conditions. The correlation analysis was carried out to find specific metabolites that would indicate the presence of house cricket powder in the tested samples and changes in the composition due to the different baking conditions. The results obtained during the study can contribute to the optimization of production procedures, ensuring the authenticity of insect-based products on the market and their quality.

Czech name

—

Czech description

—

Type

O - Miscellaneous

CEP classification

—

OECD FORD branch

40500 - Other agricultural sciences

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů