非洲大蝼蛄(一种未充分利用的昆虫)在馅饼制作中的应用

IF 2.701
C. Nwosu, R. M. O. Kayode, I. C. Ozumba, O. A. Adejumo, B. I. Kayode
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引用次数: 0

摘要

本研究调查了消费者对用非洲大蟋蟀面粉制作的馅饼的接受程度。蟋蟀采用了不同的干燥方法,粗蛋白含量最高的蟋蟀样本被用于制作蟋蟀馅饼。对制作的蟋蟀馅饼进行了感官评价,并使用方差分析检验(ANOVA)对结果进行了分析。结果显示,干燥方法对蟋蟀样品的近似成分和矿物质成分有很大影响,冷冻干燥的样品一般具有最高值。含 15%蟋蟀粉的馅饼的总体可接受性(7.05)最高,与对照组馅饼(7.15)相比差异不大(p ≤ 0.05)。消费者可接受性指数表明,所有开发的馅饼在所有评价属性方面的得分都高于平均值(50% 以上)。一般来说,所有感官属性都会影响评委对馅饼的选择。添加了 15%蟋蟀粉的馅饼的粗脂肪、粗蛋白和粗纤维含量均高于对照样品。这项研究对食品行业的启示是,可以使用蟋蟀粉制作馅饼等富含蛋白质的烘焙产品,并仔细控制所有感官特性,以获得可接受的产品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Application of dried African giant burrowincg cricket (an underutilized insect) in pie production

Application of dried African giant burrowincg cricket (an underutilized insect) in pie production

The consumer acceptability of pie prepared from African Giant Burrowing Crickets flour was investigated. Crickets were subjected to different drying methods, while cricket sample with the highest quantity of crude protein was used in the development of cricket pie. The developed cricket pie was subjected to sensory evaluation and results were analysed using analysis of variance test (ANOVA). Results showed that drying method significantly affected the proximate and mineral compositions of the cricket samples, with freeze dried samples generally having the highest values. Pie with 15% cricket flour inclusion had the highest general acceptability (7.05) among others and competed favourably with control pie (7.15) which was not significantly different (p ≤ 0.05). Consumer acceptability index shows that all the developed pies scored above average (over 50%) in all the attributes evaluated. Generally, all sensory attributes influenced panellists’ choice of pie. The crude fat, crude protein and crude fibre content of pie with 15% cricket flour inclusion were higher than that of the control sample. The implication of this study to the food industry is that a protein enriched baked product such as pie can be developed using cricket flour, with all sensory characteristics carefully controlled to obtain an acceptable product.

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