Impact of drying methods on the physicochemical properties and nutritional composition of defatted black soldier fly ( Hermetia illucens ) pre‐pupae flour

Abstract

The black soldier fly prepupae (BSFP) emerged as a sustainable and novel nutritional source with high protein, lipid, chitin, and micro‐nutrients. The study focused on defatted BSFP flour with increased protein concentrate and less‐fat, which has high demand in current trend. The defatted FD BSFP flour has promising amount of protein (44.63%), low‐fat (1.18%) with high caloric value (400.04 kcal) compared with SD BSFP flour. Interestingly the chitin (18.22%) and fiber (9.29%) compound was found to be higher in defatted SD BSFP flour. The SEM image revealed the morphology of smooth globules and compact agglomerated structure in FD SD BSFP flour, respectively. The DSC thermogram revealed optimistic thermal properties in both FD and SD BSFP flours. The study depicts the suitability of FD BSFP flour for mass commercialization as a novel functional ingredient in food and feed products. Novelty impact statement Defatted BSFP flour provides a higher protein concentrate and chitin components by limiting the number of individual extraction processes thereby reducing the price of production. The defatted FD BSFP flour can be used as a novel and alternative source for protein and chitin derived from a hitherto underused insect. The thermal stability of both the FD and SD BSFP defatted flours revealed a promising approach for biopolymers, which can withstand high temperature.

Pasta Drying Defects as a Novel Ingredient for Hard Dough Biscuits: Effect of Drying Temperature and Granulation on Its Functionality

“…The aforementioned parameters caused lower protein denaturation, and more amino acids with reducing sugars would be available for the Maillard browning reaction. Conversely, a high drying temperature with a hard milling process for fine granulation leads to protein denaturation with decreasing nitrogenous bases, thereby reducing the protein percentage [21].…”

The Interaction of Slaughtering, Drying, and Defatting Methods Differently Affects Oxidative Quality of the Fat from Black Soldier Fly (Hermetia illucens) Larvae

“…For example, after testing different killing methods, Larouche et al (2019) [17] and Zhen et al (2020) [19] remarked blanching as the preferred method for all the quality parameters of BSFL meals, including low lipid oxidation. Concerning drying methods, either thermal methods such as oven or microwave, as well as non-thermal methods such as freeze-drying, have been tested [20,21]. However, no conclusive results have been reached regarding the impact of the drying methods on lipid oxidation, likely due to the dependence on the slaughtering method used.…”