Impact of Mealworm powder (Tenebrio molitor) fortification on ice cream quality

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880756" target="_blank" >RIV/62157124:16270/23:43880756 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.3390/su152216041" target="_blank" >https://doi.org/10.3390/su152216041</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/su152216041" target="_blank" >10.3390/su152216041</a>

Result language

angličtina

Original language name

Impact of Mealworm powder (Tenebrio molitor) fortification on ice cream quality

Original language description

The study&apos;s objective was to characterize the effects of mealworm powder fortification on ice cream&apos;s properties and nutritional value. The approximate composition and the mineral and fatty acid profiles were analyzed. Moreover, the antioxidant activity and physical properties as well as color were studied. As expected, insect powder substitution increased the protein content from 1.48 +/- 0.13% for the control to 3.08 +/- 0.22% for the sample with the highest insect substitution. The ash content increased as well. There was also a significant increase in zinc (2.5-fold), magnesium (3-fold), iron (4-fold) and unsaturated fatty acids. The ice cream with the highest percentage of insect powder had the slowest melting rate (0.094 +/- 0.04 g/min) but the lowest overrun value (13.10 +/- 0.22%) compared with the melting rate (0.145 +/- 0.02 g/min) and overrun value (32.58 +/- 0.6%) of control ice cream. Moreover, the ice cream turned darker in color. Furthermore, adding mealworm powder caused a significant increase in antioxidant properties as evaluated by ABTS and DPPH scavenging activity. Therefore, using mealworm powder in ice cream gave a product with better characteristics than the control sample, thus demonstrating the possibility of producing high-quality ice cream.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

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

Name of the periodical

Sustainability

ISSN

2071-1050

e-ISSN

2071-1050

Volume of the periodical

15

Issue of the periodical within the volume

22

Country of publishing house

CH - SWITZERLAND

Number of pages

13

Pages from-to

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UT code for WoS article

001119715900001

EID of the result in the Scopus database

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