Articles producció científica> Enginyeria Química

Rheological and Textural Characterisation of Chickpea Dough and Baked 3D-Printed Snacks Enriched with Alphitobius diaperinus and Locusta migratoria Powders

  • Dades identificatives

    Identificador: imarina:9369190
    Autors:
    García-Gutiérrez NSalvador ASanz TFerrando MGüell CMéndez Cde Lamo-Castellví S
    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.
  • Altres:

    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
  • Paraules clau:

    Food Science,Food Science & Technology,Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality
    3d printing
    Insect powders
    Rheological properties
    Salty snack
    Textural properties
    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
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