Determination of some nutritional and quality properties of noodles enriched with Morio worm (Zophobas morio)
Project no. 28412 · Status: Kapanmış · 2023
Summary
<p>When comparing plant and meat proteins with insect proteins, edible insects are valuable sources regarding essential amino acid profile, total protein level and other nutritional values. In addition, the obtained bioactive substances can be used in improving health and preventing diseases. There are studies on edible insects in the food sector in the literature and they are increasing day by day. Morio worm (Zophobas morio) is valued in the edible insect industry due to its high protein content and other nutritional components, as shown in the studies conducted. This project aims to produce healthier noodles that consumers prefer with their physical and sensory properties by replacing flour with Morio worm (<em>Zophobas morio</em>) in noodles, by increasing the protein content and other nutritional components. In the first phase of the project, Morio worm (<em>Zophobas morio</em>) will be ground into flour. Response Surface Methodology (RSM) will be used to optimize the rate of using Morio worm (<em>Zophobas morio</em>) flour as a flour substitute in noodles, the water ratio to be used in noodle formulation and the duration of the kneading process applied in noodle production. The data required for developing mathematical models between the responses and variables will be obtained using Surface-Centered Composite Design. For optimization, the ratio of using morio worm (<em>Zophobas morio</em>) as a flour substitute will be determined as 10-30%, the water ratio to be used in the noodle formulation will be determined as 20-40% and the duration of the kneading process applied in the production of noodles will be determined as 5-10 minutes. In the optimization of the noodle, 4 responses will be used as total protein ratio, color, hardness and general liking. According to the ‘desirability function’ method for optimum conditions, conditions that provide maximum total protein amount, maximum L* value, minimum a* and b* values, minimum hardness and maximum general liking will be determined simultaneously. As a result of optimization, the noodle formulation containing optimum morio worm (<em>Zophobas morio</em>) substitute, optimum water ratio in the formulation and optimum kneading time will be determined and verification trials will be carried out on the noodles. With this project, morio worm (<em>Zophobas morio</em>) flour will be used in noodles and it is aimed to produce a healthy noodle by increasing the protein content, mineral content, phenolic content and antioxidant capacity of the noodles.</p>