In this study, the effect of freeze-drying, oven- and microwave-drying on the volatile profiles and sensory properties of edible locust and silkworm was studied. Fifty-five headspace volatiles were detected, including alkanes, alcohols, aldehydes, esters, and ketones, with variations in intensity depending on the insect species and drying method. Volatiles from microwave-dried locusts and silkworms were typical for the Maillard reaction, that is in accordance with the significant increase of fluorescence of advanced Maillard products (2.9 and 5.5 times higher than in raw silkworms and locusts, respectively). Comparison of fatty acid composition and Fourier transform infrared spectra revealed signs of oxidation process at different levels depending on the insect. Changes in aroma and its intensity caused by different drying methods were also detected by sensory panellists who rated the samples of oven-dried locusts (2.4) and microwave-dried silkworms (1.9) with the lowest scores. An addition 15% of dried insects to cookies decreased the diversity of the volatiles, changed their intensity and lessened the dissimilarities between cookies with differently dried insect powders. Sensory panellists determined the presence of additional ingredients by higher odour intensity and general changes in overall liking scores of the insect-based cookies. Thus, drying can modify odour and sensory characteristics of locusts and silkworms and, consequently, cookies with these insect species, that should be considered in the processing of insects and formulation of novel insect-based foods.
Within next 15 years, nearly a quarter of the UK population will be aged over 65 years. With ageing, elderly people undergo progressive loss of muscle mass as well as physical, physiological and mental capabilities (1) . Weakened hand muscular forces, oro-facial muscle forces and reduced saliva secretion tend to cause difficulties in food handling and food oral management. In this study, we introduce a new concept termed as "eating capability" that includes various measureable physiological factors: hand, oral, sense and mental capability. Assessment of eating capability in elderly will indicate how capable an elderly individual is in food handling and food oral management.In this study, eating capability was assessed in elderly subjects (n 100; 65-95 years, living in 7 community centres and 2 shelter homes) in UK. Diverse forces were measured including maximum hand and finger gripping strength, finger touch sensitivity threshold, maximum biting force, maximum isometric tongue and lip sealing pressure. As expected, there was a gradual decline in both hand muscle forces as well as oro-facial muscle forces throughout the age span of 75-95 years with the age increment. A strong linear relationship was established between right hand gripping strength and oro-facial muscle force (i.e. lip sealing pressure, tongue pressure and biting force) (Fig. 1). This is in line with previous report suggesting that there is significant correlation between masticatory ability and handgrip strength in elderly population after adjusting for skeletal muscle mass, dentition status and background factors (2) . These results suggest that caregivers can easily assess eating capability and needs of elderly populations by using simple hand muscle measurements.Secondly, eating capability components were measured to classify the population in four different groups with cluster 1 as the weakest group and cluster 4 being the strongest (Fig. 2). 84% of the studied subjects had a medium eating capability with maximum hand force of 13·8-22·6 kg, maximum finger force of 0·7-1·1 kg, maximum tongue pressure of 25·7-37·7 kPa and biting force of 3·0-5·2 N. In conclusion, these inputs can offer the potential for development of food products tailored to the individual needs of elderly.
Interactions between stabilizer and milk protein are believed to influence the stabilizing behavior of the milk system. We investigated changes in fluorescence intensity induced by interactions of soybean soluble polysaccharide (SSPS) and milk protein (Mp) during acidification. The fluorescence intensity (If) of Mp increased as pH decreased from 6.8 to 5.2. Compared with Mp alone, If of SSPS-Mp mixtures increased as the pH decreased from 6.8 to 5.2. We found that the If of the SSPS-Mp mixture decreased in a pH range from 5.2 to 3.6, which indicated a change in the polarity microenvironment around the Trp residues. We also found that the maximum emission wavelength (λmax) shifted from 337 to 330nm as pH decreased from 6.8 to 3.6, in further support of SSPS interacting with the polar portion of Mp during acidification. Furthermore, an excited monomeric molecule (pyrene exciplex) was found as a ground-state pyrene formed and a broad band was shown at about 450nm. The intensity ratio of the first peak to the third peak (I1:I3) of Mp increased slightly, and the ratio of intensity of pyrene exciplex to monomer (Ie:Im) decreased because pyrene molecules were located in a less hydrophobic microenvironment during acidification. However, the ratio of I1:I3 decreased clearly at pH below 5.6 and the ratio of Ie:Im showed the opposite trend in the SSPS-Mp mixture. Changes in intrinsic and exogenous fluorescence intensity confirmed that interactions of SSPS and Mp could change the polarity of the microenvironment and that SSPS probably interacted with the polar portion of Mp. These results could give insight into the behavior of stabilizers in acid milk products.
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