Journal
FOOD CHEMISTRY
Volume 254, Issue -, Pages 129-136Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.02.006
Keywords
Mealworms; Tenebrio molitor; Microwave drying; Freeze drying; Nutritional quality; Fat oxidation; Colour
Funding
- Flanders' FOOD, Brussels, Belgium, (CORNET-project ENTOMOFOOD: Application of edible insects in Western food products) [150366]
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Freeze drying represents the current practice to stabilize mealworms, even though it is an energy demanding technique. Therefore, it was examined in the present study whether microwave drying could be a proper alternative. To this end, the impact of both drying techniques on the proximate composition, vitamin B-12 content, fatty acid profile, oxidation status and colour parameters of mealworms was investigated. Furthermore, the influence of the application of vacuum during microwave drying was studied. The different drying technologies resulted in small differences in the proximate composition, while the vitamin B-12 content was only reduced by microwave drying. The fat fraction of freeze dried mealworms showed a higher oxidation status than the fat of microwave dried mealworms. Application of a vacuum during the microwave drying process did not appear to offer advantages. This research shows that for mealworms microwave drying can be a proper alternative to freeze drying.
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