蟋蟀粉掺入对无麸质面包挥发性有机物、游离氨基酸和感官特性的影响

IF 2.3 4区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
M. Wieczorek, P. Kowalczewski, Natalia Drabińska, M. Różańska, H. Jeleń
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引用次数: 5

摘要

世界各地的科学家都对食用昆虫作为有价值的营养来源感兴趣。其中最常被描述的是蟋蟀,它们是大量蛋白质、脂质、维生素和矿物质的来源。本文报道了一项研究结果,研究了添加淀粉-蟋蟀粉(CP)对无谷蛋白(GF)面包中游离氨基酸谱和潜在气味的影响。富含cp的GF面包中必需氨基酸的含量显著增加2.6倍。此外,CP的加入还形成了许多挥发性化合物,如吡嗪、呋喃和含硫化合物,这些化合物具有很强的芳香增强特性。感官分析结果证实了富含CP的面包的吸引力,与不含CP的传统GF面包相比,其风味有显着改善。富含CP的GF面包具有焦糖,烘烤和熟土豆的特征。在此基础上得出结论:添加CP不仅提高了GF面包的营养价值,而且改善了其香气。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
Scientists around the world are interested in edible insects as a source of valuable nutrients. Among the most often described are crickets, which represent a source of significant amounts of protein, lipids, vitamins, and minerals. This article reports results of a study into the effect of starch-to--cricket powder (CP) addition on the free amino acid profile as well as potential odorants in gluten-free (GF) bread. A significant 2.6-fold increase was observed in the content of essential amino acids in the CP-enriched GF bread. Moreover, the CP addition resulted in the formation of many volatile compounds, such as pyrazines, furans, and sulfur-containing compounds, which exhibit strong aroma-enhancing properties. The attractiveness of the CP-enriched bread was confirmed by the results of the sensory analysis, showing a significant improvement in its flavor when compared to the tradi tional GF bread without CP. GF bread enriched with CP was characterized by caramel, roasty, and cooked potatoes notes. On the basis of the obtained results, it was concluded that the use of CP not only improves the nutritional value but also aroma of GF bread.
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来源期刊
CiteScore
4.30
自引率
12.50%
发文量
25
审稿时长
20 weeks
期刊介绍: The Polish Journal of Food and Nutrition Sciences publishes original, basic and applied papers, reviews and short communications on fundamental and applied food research in the following Sections: -Food Technology: Innovative technology of food development including biotechnological and microbiological aspects Effects of processing on food composition and nutritional value -Food Chemistry: Bioactive constituents of foods Chemistry relating to major and minor components of food Analytical methods -Food Quality and Functionality: Sensory methodologies Functional properties of food Food physics Quality, storage and safety of food -Nutritional Research Section: Nutritional studies relating to major and minor components of food (excluding works related to questionnaire surveys) -“News” section: Announcements of congresses Miscellanea
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