Pubblicazioni

Autori:

Bruttomesso, Margherita; Bianchi, Federico; Pasqualoni, Ilaria; Rizzi, Corrado; Simonato, Barbara

Titolo:

Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus

Anno:

2024

Tipologia prodotto:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Lingua:

Inglese

Referee:

Sì

Nome rivista:

LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE

ISSN Rivista:

0023-6438

N° Volume:

199

Intervallo pagine:

1-8

Parole chiave:

Acheta domesticus, Pancakes fortification, Rheology, Texture analysis.

Breve descrizione dei contenuti:

This work focused on the nutritional and technological evaluation of pancakes fortified with increasing Acheta domesticus powder (AP) levels. Scientific literature underscores AP's potential as an ingredient in bakery formulations due to its notable fiber and protein content. Thus, we formulated different pancake samples by replacing wheat flour (WF) with 10, 20, and 30% of AP, denoted as AP10, AF 20, and AP30, respectively, alongside a control sample (CP). We evaluated Water Absorption Capacity (WAC) and Water Solubility Index (WSI) on WF, AP, different WF and AP mixes, and batters' rheology. Lastly, we assessed the pancakes' physical, technological, and compositional parameters. The consistency index, flow index, and density increased from CP to AP30. A similar trend was observed for the textural parameter of hardness and chewiness, while cohesiveness slightly decreased. The pancake diameter and height were higher in fortified samples than in CP. A noticeable shift from brighter to darker color was observed from CP to AP30, with an increase in the a* (toward red) and b* parameters (toward blue). AP can represent a valuable ingredient for baked good fortification.

Id prodotto:

139394

Handle IRIS:

11562/1125887

ultima modifica:

26 luglio 2024

Citazione bibliografica:

Bruttomesso, Margherita; Bianchi, Federico; Pasqualoni, Ilaria; Rizzi, Corrado; Simonato, Barbara, Evaluation of the technological and compositional features of pancakes fortified with Acheta domesticus «LEBENSMITTEL-WISSENSCHAFT + TECHNOLOGIE» , vol. 199 , 2024 , pp. 1-8

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