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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Sustainability

ISSN

2071-1050

e-ISSN

2071-1050

Svazek periodika

15

Číslo periodika v rámci svazku

22

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

13

Strana od-do

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Kód UT WoS článku

001119715900001

EID výsledku v databázi Scopus

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