Repositori institucional URV
| URV's Author/s: | De Lamo Castellvi, Silvia / Ferrando Cogollos, Maria Montserrat / García Gutiérrez, Nerea / Güell Saperas, Maria Carmen / MÉNDEZ ORTEGA, CARLES |
| Author, as appears in the article.: | García-Gutiérrez N; Salvador A; Sanz T; Ferrando M; Güell C; Méndez C; de Lamo-Castellví S |
| Author's mail: | nerea.garciagu@estudiants.urv.cat silvia.delamo@urv.cat silvia.delamo@urv.cat carme.guell@urv.cat carme.guell@urv.cat montse.ferrando@urv.cat montse.ferrando@urv.cat |
| Author identifier: | 0000-0002-5261-6806 0000-0002-5261-6806 0000-0002-4566-5132 0000-0002-4566-5132 0000-0002-2076-4222 0000-0002-2076-4222 |
| Journal publication year: | 2024 |
| Publication Type: | Journal Publications |
| 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, 17(12), 5199-5207. DOI: 10.1007/s11947-024-03437-6 |
| Papper original source: | Food And Bioprocess Technology. 17 (12): 5199-5207 |
| Abstract: | 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. |
| Article's DOI: | 10.1007/s11947-024-03437-6 |
| Link to the original source: | https://link.springer.com/article/10.1007/s11947-024-03437-6 |
| Papper version: | info:eu-repo/semantics/publishedVersion |
| licence for use: | https://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Enginyeria Química |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Thematic Areas: | Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Process chemistry and technology Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Industrial and manufacturing engineering Food science & technology Food science Farmacia Ensino Engenharias ii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade |
| Keywords: | Textural properties Salty snack Rheological properties Insect powders 3d printing |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2024-11-23 |
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