Quality Characteristics of White Pan Bread Added with Tenebrio molitor Powder

Kim, Yookyong; Kim, Inyong; Jeong, Yoonhwa

doi:10.3746/jkfn.2019.48.2.253

Cited by 5 publications

(1 citation statement)

References 9 publications

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“…Our research is consistent with the findings of [ 26 , 38 ]; and [ 10 ]; which suggest that the replacement of wheat flour with non-wheat elements in bread formulations leads to an increase in hardness. Several studies have reported alterations to the crumb appearance, texture profile, and flavour profile of bread enriched with non-wheat constituents such as tenebrio molitor powder, flaxseed, and green tea extracts [ 39 ]; Mirzaei & Mirzaei, 2013, [ 38 ]; and [ 10 ]. The observed reduction in resilience, cohesiveness, and springiness in bread containing BCP may be attributed to the weakened strength and elasticity of the gluten matrix caused by the presence of anthocyanins.…”

Section: Resultsmentioning

confidence: 99%

Development and quality evaluation of polyphenols enriched black carrot (Daucus carota L.) powder incorporated bread

Pandey,

Grover,

Dhillon

et al. 2024

Heliyon

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Section: Resultsmentioning

confidence: 99%

Development and quality evaluation of polyphenols enriched black carrot (Daucus carota L.) powder incorporated bread

Pandey,

Grover,

Dhillon

et al. 2024

Heliyon

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Sensory Profile and Consumer Acceptance of Edible Insects and Insect-based Foods

Ribeiro,

Lima,

Cunha

2024

Sensory Evaluation and Consumer Acceptance of New Food Products

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Edible insects represent a novel food source that is still not widely accepted by Western consumers. Psychological traits and other variables can predict the willingness to eat edible insects, but the sensory characteristics and appropriateness of these insects and insect-based foods remain critical for their widespread acceptance and adoption. This chapter provides an overview of the sensory profiles and consumer acceptance of edible insects and the food products incorporating them. Several factors determine the sensory properties of edible insects, such as species, feed type and cooking/processing methods. For example, steaming or boiling Tenebrio molitor (meal worm) imparts a corn aroma/flavour while roasting enhances seafood aroma/flavour. However some common sensory characteristics can be observed in derived products. For instance, three primary flavour notes – protein/meat, cereal/bread and old foods – can be distinguished in insect flours. Their incorporation as food ingredients generally leads to negative sensory evaluations, which can be particularly detrimental in the case of meat substitutes. This is due to their poor ability to mimic key sensory characteristics of meat and the negative flavour/odour attributes imparted by lipid oxidation of insect materials. In view of this, the use of defatted insect fractions or proteins as food ingredients is also discussed.

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Quality Characteristics and Antioxidant Activity of White Bread Added with Germinated Kamut (Triticum turanicum Jakubz) Powder

Yoon¹,

Han²,

Choi³

et al. 2020

easdl

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Quality Characteristics of White Pan Bread Added with Tenebrio molitor Powder

Cited by 5 publications

References 9 publications

Development and quality evaluation of polyphenols enriched black carrot (Daucus carota L.) powder incorporated bread

Development and quality evaluation of polyphenols enriched black carrot (Daucus carota L.) powder incorporated bread

Sensory Profile and Consumer Acceptance of Edible Insects and Insect-based Foods

Quality Characteristics and Antioxidant Activity of White Bread Added with Germinated Kamut (Triticum turanicum Jakubz) Powder

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