Is edible insect as a novel food digestible?

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F19%3A80581" target="_blank" >RIV/60460709:41210/19:80581 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1088/833" target="_blank" >https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1088/833</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1088" target="_blank" >10.5219/1088</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Is edible insect as a novel food digestible?

Popis výsledku v původním jazyce

This work deals with the digestibility of a selected species of edible insect - mealworm larvae (Tenebrio molitor) as novel food in dependency on its culinary treatment. The aim of this work was to find suitable thermic culinary treatment of mealworm larvae consi dering its optimum digestibility by human. The digestibility of materials from whole insect and extracted nitrogenous substances was determined using three different culinary treatments - without culinary treatment (freshly killed), dried insect and roasted insect. The digestibility was determined by gravimetric in vitro method using pepsin and pancreatin enzymes and their combination. The total nitrogen content of the insect samples was determined by the Kjeldahl method. The digestibility of the whole homog enized larvae using the combination of pepsin and pancreatin enzymes, thus simulating human digestion in - vitro, ranged from 81% for roasted specimens to 91,5% for culinary unprocessed insect.

Název v anglickém jazyce

Is edible insect as a novel food digestible?

Popis výsledku anglicky

This work deals with the digestibility of a selected species of edible insect - mealworm larvae (Tenebrio molitor) as novel food in dependency on its culinary treatment. The aim of this work was to find suitable thermic culinary treatment of mealworm larvae consi dering its optimum digestibility by human. The digestibility of materials from whole insect and extracted nitrogenous substances was determined using three different culinary treatments - without culinary treatment (freshly killed), dried insect and roasted insect. The digestibility was determined by gravimetric in vitro method using pepsin and pancreatin enzymes and their combination. The total nitrogen content of the insect samples was determined by the Kjeldahl method. The digestibility of the whole homog enized larvae using the combination of pepsin and pancreatin enzymes, thus simulating human digestion in - vitro, ranged from 81% for roasted specimens to 91,5% for culinary unprocessed insect.

Druh

J_SC - Článek v periodiku v databázi SCOPUS

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2019

Kód důvěrnosti údajů

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

Název periodika

Potravinárstvo

ISSN

1337-0960

e-ISSN

1337-0960

Svazek periodika

13

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

470-476

Kód UT WoS článku

—

EID výsledku v databázi Scopus

2-s2.0-85067294480