Autor segons l'article: García-Gutiérrez N; Salvador A; Sanz T; Ferrando M; Güell C; Méndez C; de Lamo-Castellví S
Departament: Enginyeria Química
Autor/s de la URV: De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / García Gutiérrez, Nerea / Güell Saperas, Maria Carmen / MÉNDEZ ORTEGA, CARLES
Paraules clau: 3d printing Insect powders Rheological properties Salty snack Textural properties
Resum: Edible insect powder is a new ingredient that can be used to create innovative functional and nutritional properties in food products. However, adding insect powder to bakery goods could impact the dough’s technological and sensory attributes. This study aims to investigate possible alterations in dough enriched with insect powder and examine the texture of salty snacks produced using a 3D food printer. The doughs were prepared using varying quantities of two types of edible insect powders. The stiff flow properties showed a pseudoplastic behaviour that fit well with a power-law equation. Viscosity and pseudoplasticity increased in proportion to insect powder concentration, with the strongest effect observed for L. migratoria. The linear viscoelastic behaviour exhibited G′ values exceeding G″ values, and both moduli increased with insect concentration. A. migratoria displayed a greater elastic contribution (lower tan δ) compared to A. diaperinus, which correlates with the lower printability of A. migratoria. The texture of the snacks prepared with A. diaperinus demonstrated a rise in the breaking force as the insect concentration increased and exhibited a corresponding texture profile to the control and the 4.6% sample. Moreover, the addition of A. diaperinus heightened the crispiness.
Àrees temàtiques: Biodiversidade Biotecnología Ciência de alimentos Ciências agrárias i Ciências biológicas i Ciências biológicas ii Engenharias ii Ensino Farmacia Food science Food science & technology Industrial and manufacturing engineering Interdisciplinar Materiais Medicina i Medicina ii Medicina veterinaria Nutrição Process chemistry and technology Química Safety, risk, reliability and quality Saúde coletiva Zootecnia / recursos pesqueiros
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: montse.ferrando@urv.cat montse.ferrando@urv.cat carme.guell@urv.cat carme.guell@urv.cat silvia.delamo@urv.cat silvia.delamo@urv.cat nerea.garciagu@estudiants.urv.cat
Identificador de l'autor: 0000-0002-2076-4222 0000-0002-2076-4222 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-5261-6806 0000-0002-5261-6806
Data d'alta del registre: 2024-10-12
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://link.springer.com/article/10.1007/s11947-024-03437-6
Referència a l'article segons font original: Food And Bioprocess Technology.
Referència de l'ítem segons les normes APA: García-Gutiérrez N; Salvador A; Sanz T; Ferrando M; Güell C; Méndez C; de Lamo-Castellví S (2024). Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders. Food And Bioprocess Technology, (), -. DOI: 10.1007/s11947-024-03437-6
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.1007/s11947-024-03437-6
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2024
Tipus de publicació: Journal Publications