Utilization of Locusts (Locusta migratoria) as a Sustainable Protein Source in Gluten-Free Cake and Gluten-Free Cookies

Project no. 32456 · Status: Kapanmış · 2024

Summary

<p>Increasing&nbsp;population&nbsp;and&nbsp;industrialization&nbsp;cause&nbsp;climate&nbsp;change&nbsp;and&nbsp;depletion&nbsp;of&nbsp;natural&nbsp;resources.&nbsp;Although&nbsp;the&nbsp;need&nbsp;for&nbsp;protein&nbsp;sources&nbsp;in&nbsp;human&nbsp;nutrition&nbsp;is&nbsp;increasing,&nbsp;access&nbsp;to&nbsp;suitable&nbsp;and&nbsp;sustainable&nbsp;protein&nbsp;sources&nbsp;is&nbsp;becoming&nbsp;increasingly&nbsp;important.&nbsp;Direct&nbsp;consumption&nbsp;of&nbsp;insects&nbsp;or&nbsp;the&nbsp;use&nbsp;of&nbsp;insect-derived&nbsp;powders&nbsp;in&nbsp;foods&nbsp;is&nbsp;considered&nbsp;an&nbsp;alternative&nbsp;and&nbsp;sustainable&nbsp;protein&nbsp;source.&nbsp;With&nbsp;the&nbsp;increasing&nbsp;interest&nbsp;in&nbsp;gluten-free&nbsp;products,&nbsp;enrichment&nbsp;of&nbsp;gluten-free&nbsp;products,&nbsp;which&nbsp;are&nbsp;particularly&nbsp;characterized&nbsp;by&nbsp;their&nbsp;low&nbsp;protein&nbsp;content,&nbsp;with&nbsp;alternative&nbsp;protein&nbsp;sources&nbsp;has&nbsp;gained&nbsp;importance.&nbsp;In&nbsp;this&nbsp;study,&nbsp;it&nbsp;was&nbsp;aimed&nbsp;to&nbsp;use&nbsp;migratory&nbsp;locust&nbsp;powder&nbsp;(<em>Locusta&nbsp;migratoria</em>),&nbsp;a&nbsp;sustainable&nbsp;alternative&nbsp;protein&nbsp;source,&nbsp;as&nbsp;a&nbsp;substitute&nbsp;for&nbsp;rice&nbsp;flour&nbsp;at&nbsp;levels&nbsp;of&nbsp;10%,&nbsp;15,&nbsp;and&nbsp;20&nbsp;in&nbsp;gluten-free&nbsp;cake&nbsp;and&nbsp;gluten-free&nbsp;cookies,&nbsp;and&nbsp;to&nbsp;develop&nbsp;protein-enriched&nbsp;gluten-free&nbsp;products&nbsp;with&nbsp;physical&nbsp;and&nbsp;sensory&nbsp;properties&nbsp;acceptable&nbsp;to&nbsp;consumers.&nbsp;The&nbsp;chemical,&nbsp;physical,&nbsp;textural,&nbsp;volatile&nbsp;compound,&nbsp;fatty&nbsp;acid,&nbsp;microbiological,&nbsp;and&nbsp;sensory&nbsp;properties&nbsp;of&nbsp;gluten-free&nbsp;cakes&nbsp;and&nbsp;cookies&nbsp;produced&nbsp;using&nbsp;migratory&nbsp;locust&nbsp;powder&nbsp;were&nbsp;determined.&nbsp;The&nbsp;results&nbsp;showed&nbsp;that&nbsp;the&nbsp;use&nbsp;of&nbsp;migratory&nbsp;locust&nbsp;powder&nbsp;at&nbsp;10%,&nbsp;15%,&nbsp;and&nbsp;20%&nbsp;as&nbsp;a&nbsp;substitute&nbsp;for&nbsp;rice&nbsp;flour&nbsp;increased&nbsp;the&nbsp;protein&nbsp;content,&nbsp;total&nbsp;phenolic&nbsp;content,&nbsp;and&nbsp;antioxidant&nbsp;activity&nbsp;of&nbsp;the&nbsp;products.&nbsp;Increasing&nbsp;the&nbsp;substitution&nbsp;level&nbsp;of&nbsp;migratory&nbsp;locust&nbsp;powder&nbsp;resulted&nbsp;in&nbsp;changes&nbsp;in&nbsp;the&nbsp;color&nbsp;and&nbsp;textural&nbsp;properties&nbsp;of&nbsp;the&nbsp;products.&nbsp;According&nbsp;to&nbsp;the&nbsp;sensory&nbsp;evaluation&nbsp;results,&nbsp;the&nbsp;C15&nbsp;cake&nbsp;sample&nbsp;containing&nbsp;15%&nbsp;migratory&nbsp;locust&nbsp;powder,&nbsp;with&nbsp;an&nbsp;overall&nbsp;acceptability&nbsp;score&nbsp;of&nbsp;8.40,&nbsp;and&nbsp;the&nbsp;K15&nbsp;cookie&nbsp;sample,&nbsp;with&nbsp;a&nbsp;score&nbsp;of&nbsp;8.07,&nbsp;received&nbsp;the&nbsp;highest&nbsp;overall&nbsp;acceptability.&nbsp;Accordingly,&nbsp;the&nbsp;use&nbsp;of&nbsp;15%&nbsp;migratory&nbsp;locust&nbsp;powder&nbsp;instead&nbsp;of&nbsp;rice&nbsp;flour&nbsp;was&nbsp;determined&nbsp;to&nbsp;be&nbsp;the&nbsp;most&nbsp;suitable&nbsp;substitution&nbsp;level&nbsp;in&nbsp;gluten-free&nbsp;cake&nbsp;and&nbsp;cookies&nbsp;in&nbsp;terms&nbsp;of&nbsp;nutritional,&nbsp;physical,&nbsp;textural,&nbsp;and&nbsp;sensory&nbsp;properties.</p>

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