Journal
JOURNAL OF FOOD ENGINEERING
Volume 229, Issue -, Pages 83-85Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2017.06.035
Keywords
Lesser mealworm (Alphitobius diaperinus); Meat substitute; Alternative protein source
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Funding
- Federal Ministry for Economic Affairs and Energy (Germany)
- German Federation of Industrial Research Associations (AiF e.V.)
- Research Association of the German Food Industry (FEI e.V.) through the project Application of edible insects in western food products (Entomofood) [CORNET AiF 154 EN]
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A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative source of proteins in a few European countries. Twin screw high-moisture extrusion applied to the mixture of protein concentrates (insect with concentration of 15-50% dry matter and soy) and water resulted in fibrous meat analogs with hardness texture and protein composition similar to meat. The best result (most similar to standard soy-based sample) was highlighted for the mixture of protein concentrates (40% Alphitobius diaperinus and 60% soy dry matter). Scanning electron microscopy indicated further improvement of texture for the samples with 5-10% of soy fiber. (C) 2017 Elsevier Ltd. All rights reserved.
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