Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread

Autor: Supatra Karnjanapratum, Pensiri Kaewthong, Sylvia Indriani, Kantiya Petsong, Sirima Takeungwongtrakul
Jazyk: angličtina
Rok vydání: 2022
Předmět:
Zdroj: Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Druh dokumentu: article
ISSN: 2045-2322
DOI: 10.1038/s41598-022-05462-x
Popis: Abstract This study aimed to apply silkworm pupae (SP) to food product development. The characteristics and sensory acceptance of chicken bread spread fortified with SP at different levels (0%; SP0, 25%; SP25, 50%; SP50, and 75%; SP75) were evaluated. The fat content of the bread spread was significantly increased, whereas the protein content was decreased with increasing levels of SP (p ≤ 0.05). The increased level of SP resulted in the final products being dark in color, as indicated by the significant decrease in L* and the significant increase in a* and b* (p ≤ 0.05). SP50 was accepted by the consumer. Thereafter, the characteristics and sensory acceptance of SP50 with different levels of coconut oil (CO) (100%; SP50-100, 70%; SP50-70, 40%; SP50-40, and 10%; SP50-10 of CO content in the control sample) were studied. The firmness and stickiness increased, whereas TEF decreased with decreasing CO levels, which was related to the decreased spreadability of SP50. SP50-40 obtained satisfactory sensory properties by the consumer. The energy value for SP50-40 was within the normal range for bread spread products. Therefore, SP could be a source of fat and protein for the production of an alternative food product to increase the added value of edible insects.
Databáze: Directory of Open Access Journals
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