Sensor systems for detecting dough properties fortified with grape pomace and mealworm powders

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F20%3A43918044" target="_blank" >RIV/62156489:43510/20:43918044 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60460709:41210/20:84678 RIV/70883521:28110/20:63526135 RIV/00216305:26220/20:PU137489

Výsledek na webu

<a href="https://doi.org/10.3390/s20123569" target="_blank" >https://doi.org/10.3390/s20123569</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/s20123569" target="_blank" >10.3390/s20123569</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Sensor systems for detecting dough properties fortified with grape pomace and mealworm powders

Popis výsledku v původním jazyce

The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flour, 10% grape pomace, and 10% mealworm. X-ray analysis was used to measure the mineral content of calcium, iron, copper, and zinc. The properties of the individual mixture were monitored using an experimental electronic nose and a thermodynamic sensor system during the leavening. The results showed that a combination of 50% grape pomace and 50% mealworm larvae was advantageous from the viewpoint of the favorable representation of minerals. The analyzed mixture contained a high proportion of calcium (3976.7 +- 362.9 mg.kgMINUS SIGN 1), iron (209.3 +- 25.7 mg.kgMINUS SIGN 1), and copper (65.0 +- 100.1 mg.kgMINUS SIGN 1) for grape pomace as well as a high proportion of zinc (277.0 +- 21.9 mg.kgMINUS SIGN 1) for the mealworm larvae. However, this mixture showed a small change in the heat flux response when analyzed with thermodynamic sensors (lower yeast activity and worse gas formation properties resulted from the sensor characteristic with a lower response). The 100% wheat flour had the highest response, and the second highest response was recorded for a mixture of wheat flour with 10% grape pomace and 10% mealworm larvae. This combination also often had one of the highest responses when measured with an experimental electronic nose, so this combination was considered as one of the most advantageous options for processing from the mixtures mentioned in the article.

Název v anglickém jazyce

Sensor systems for detecting dough properties fortified with grape pomace and mealworm powders

Popis výsledku anglicky

The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flour, 10% grape pomace, and 10% mealworm. X-ray analysis was used to measure the mineral content of calcium, iron, copper, and zinc. The properties of the individual mixture were monitored using an experimental electronic nose and a thermodynamic sensor system during the leavening. The results showed that a combination of 50% grape pomace and 50% mealworm larvae was advantageous from the viewpoint of the favorable representation of minerals. The analyzed mixture contained a high proportion of calcium (3976.7 +- 362.9 mg.kgMINUS SIGN 1), iron (209.3 +- 25.7 mg.kgMINUS SIGN 1), and copper (65.0 +- 100.1 mg.kgMINUS SIGN 1) for grape pomace as well as a high proportion of zinc (277.0 +- 21.9 mg.kgMINUS SIGN 1) for the mealworm larvae. However, this mixture showed a small change in the heat flux response when analyzed with thermodynamic sensors (lower yeast activity and worse gas formation properties resulted from the sensor characteristic with a lower response). The 100% wheat flour had the highest response, and the second highest response was recorded for a mixture of wheat flour with 10% grape pomace and 10% mealworm larvae. This combination also often had one of the highest responses when measured with an experimental electronic nose, so this combination was considered as one of the most advantageous options for processing from the mixtures mentioned in the article.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Sensors

ISSN

1424-8220

e-ISSN

—

Svazek periodika

20

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

3569

Kód UT WoS článku

000553922200001

EID výsledku v databázi Scopus

2-s2.0-85086822467