Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

One of the general trends in the food industry is the production of new healthy snack products. Extrusion is one of the most versatile and efficient food processing techniques used in preparation of starch-based foods. Alternative sources of nutrients such as proteins and minerals are interesting in...

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Bibliographic Details
Published in:European food research & technology 2020-04, Vol.246 (4), p.703-712
Main Authors: García-Segovia, Purificación, Igual, Marta, Noguerol, Ana Teresa, Martínez-Monzó, Javier
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Biotechnology
Bulk density
Chemistry
Chemistry and Materials Science
Enrichment
Extrusion
Extrusions
Food industry
Food processing
Food processing industry
Food production
Food Science
Food sources
Forestry
Hygroscopicity
Ingredients
Insects
Minerals
Moisture content
Nutrients
Original Paper
Porosity
Proteins
Single screw extruders
Snack foods
Starch
Water absorption
Water activity
Water content
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Summary:One of the general trends in the food industry is the production of new healthy snack products. Extrusion is one of the most versatile and efficient food processing techniques used in preparation of starch-based foods. Alternative sources of nutrients such as proteins and minerals are interesting ingredients to add to these products. The aim of this work was to evaluate the effects of enrichment with Alphitobius diaperinus , Tenebrio molitor , and pea protein powder on physicochemical and nutritional properties of extruded snacks. Extrudates were made using a single-screw extruder, with 5% of enrichment materials and 95% corn grits. Water content, water activity, particle size, expansion index, bulk density, porosity, water absorption index, water solubility index, swelling index, hygroscopicity, colour, texture, protein, and mineral content were assessed. The results show that enrichment ingredients are a practical alternative in extrudate formulation, maintaining physicochemical characteristics of the products and improving nutritional aspects.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-020-03441-y