{"title":"Enhancing the nutritional value of bread by the addition of insect powder: a novel class of food protein additives","authors":"Q.H. Guan, S. Qian, L. Chen, X.C. Feng","doi":"10.1163/23524588-20230123","DOIUrl":null,"url":null,"abstract":"\nThe shortage of protein resources has become an urgent issue, and insects have been identified as a promising source of animal protein. The present study aimed to investigate the potential of insect powder as a novel class of food protein additives in bread. In this study, three species of insect powder were compared to traditional protein sources to conduct a preliminary analysis of their nutritional value. These insect powders were then added to flour and baked to produce a high-protein bread. The results indicated that the insects used in this experiment were rich in protein and amino acids. Additionally, insect proteins extracted via the alkali extraction method exhibited a lower molecular weight than common proteins. The addition of insect powder did not affect the rheological properties of the bread but increased the protein content of the product while giving the bread a darker colour and a unique insect flavour.","PeriodicalId":48604,"journal":{"name":"Journal of Insects as Food and Feed","volume":null,"pages":null},"PeriodicalIF":4.7000,"publicationDate":"2024-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Insects as Food and Feed","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1163/23524588-20230123","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENTOMOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The shortage of protein resources has become an urgent issue, and insects have been identified as a promising source of animal protein. The present study aimed to investigate the potential of insect powder as a novel class of food protein additives in bread. In this study, three species of insect powder were compared to traditional protein sources to conduct a preliminary analysis of their nutritional value. These insect powders were then added to flour and baked to produce a high-protein bread. The results indicated that the insects used in this experiment were rich in protein and amino acids. Additionally, insect proteins extracted via the alkali extraction method exhibited a lower molecular weight than common proteins. The addition of insect powder did not affect the rheological properties of the bread but increased the protein content of the product while giving the bread a darker colour and a unique insect flavour.
期刊介绍：
The Journal of Insects as Food and Feed covers edible insects from harvesting in the wild through to industrial scale production. It publishes contributions to understanding the ecology and biology of edible insects and the factors that determine their abundance, the importance of food insects in people’s livelihoods, the value of ethno-entomological knowledge, and the role of technology transfer to assist people to utilise traditional knowledge to improve the value of insect foods in their lives. The journal aims to cover the whole chain of insect collecting or rearing to marketing edible insect products, including the development of sustainable technology, such as automation processes at affordable costs, detection, identification and mitigating of microbial contaminants, development of protocols for quality control, processing methodologies and how they affect digestibility and nutritional composition of insects, and the potential of insects to transform low value organic wastes into high protein products. At the end of the edible insect food or feed chain, marketing issues, consumer acceptance, regulation and legislation pose new research challenges. Food safety and legislation are intimately related. Consumer attitude is strongly dependent on the perceived safety. Microbial safety, toxicity due to chemical contaminants, and allergies are important issues in safety of insects as food and feed. Innovative contributions that address the multitude of aspects relevant for the utilisation of insects in increasing food and feed quality, safety and security are welcomed.
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