Does the addition of edible insects affect the formation of acrylamide during bread baking?

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25328859%3A_____%2F23%3AN0000024" target="_blank" >RIV/25328859:_____/23:N0000024 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/23:95067

Výsledek na webu

<a href="https://brill.com/view/journals/jiff/9/11/article-p1565_13.xml" target="_blank" >https://brill.com/view/journals/jiff/9/11/article-p1565_13.xml</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1163/23524588-20230016" target="_blank" >10.1163/23524588-20230016</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Does the addition of edible insects affect the formation of acrylamide during bread baking?

Popis výsledku v původním jazyce

The effect of insect powder addition on the acrylamide formation in leavened and unleavened wheat bread and on the content of its main precursors in raw material was investigated. The samples under study were prepared form wholemeal wheat flour supplemented with 5, 8, and 12% of field cricket or yellow mealworm powder. The addition of both insects increased the content of reducing sugars and free amino acids, except for asparagine, the limiting factor of acrylamide formation in cereal products, which was lower in the samples with the greatest cricket and mealworm supplementation than in the control wheat flour (242.4 and 177.9 vs 249.6 mg/kg). For unleavened bread, an increase in acrylamide was recorded with the highest share of cricket and mealworm compared to the control (up to 14.03 and 29.52 vs 11.02 mu g/kg). Conversely, for leavened bread, the variants most supplemented with cricket and mealworm exhibited the lowest acrylamide content relative to the control (64.84 and 68.78 vs 82.47 mu g/kg). It is indicated by the results that the supplementation of bakery products with insects enriches their nutritional value and does not pose a risk of increased acrylamide intake by consumers.

Název v anglickém jazyce

Does the addition of edible insects affect the formation of acrylamide during bread baking?

Popis výsledku anglicky

The effect of insect powder addition on the acrylamide formation in leavened and unleavened wheat bread and on the content of its main precursors in raw material was investigated. The samples under study were prepared form wholemeal wheat flour supplemented with 5, 8, and 12% of field cricket or yellow mealworm powder. The addition of both insects increased the content of reducing sugars and free amino acids, except for asparagine, the limiting factor of acrylamide formation in cereal products, which was lower in the samples with the greatest cricket and mealworm supplementation than in the control wheat flour (242.4 and 177.9 vs 249.6 mg/kg). For unleavened bread, an increase in acrylamide was recorded with the highest share of cricket and mealworm compared to the control (up to 14.03 and 29.52 vs 11.02 mu g/kg). Conversely, for leavened bread, the variants most supplemented with cricket and mealworm exhibited the lowest acrylamide content relative to the control (64.84 and 68.78 vs 82.47 mu g/kg). It is indicated by the results that the supplementation of bakery products with insects enriches their nutritional value and does not pose a risk of increased acrylamide intake by consumers.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF INSECTS AS FOOD AND FEED

ISSN

2352-4588

e-ISSN

2352-4588

Svazek periodika

9

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

12

Strana od-do

1565-1576

Kód UT WoS článku

001153175000012

EID výsledku v databázi Scopus

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