| Autor: |
Gizem Simge Kılınç, Fatma Nurdem Çelen, Neriman Bağdatlıoğlu |
| Jazyk: |
English<br />Turkish |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Turkish Journal of Agriculture: Food Science and Technology, Vol 10, Iss 3, Pp 468-474 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2148-127X |
| DOI: |
10.24925/turjaf.v10i3.468-474.4608 |
| Popis: |
The world population growth has increased demand for traditional protein sources but an alternative protein source was sought due to limited land. Edible insects containing all the essential amino acids in a healthy diet are sustainable and promising alternative protein source. The protein content of insects varies in a wide range depending on the type of insect and the stage of development (13%-77%). Some edible insects are currently consumed by two billion people worldwide. In the literature, more than 2100 insect species have been recorded as edible. The sensory attributes of edible insects are an important factor that can accelerate their acceptance by consumers. Generally, the taste of insects is described as nutty and largely depends on the cooking technique. Potential food safety risks of edible insects can be microbiological, parasitological and allergenic. This review has been shown to be a healthy food source with high protein content, lipids, vitamins, minerals and fiber, the nutritional composition and functionality are compared between different insect species, and information on the sensory quality and risks of insect eating is presented. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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