Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread
Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread
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DOI：
10.1371/journal.pone.0211747
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发表时间：
2019-02-01
期刊：
影响因子：
3.7
通讯作者：
Aquilanti, Lucia
中科院分区：
文献类型：
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作者：
Roncolini, Andrea;Milanovic, Vesna;Aquilanti, Lucia
在本研究中，包括粉虫(Tenebrio Molitor L.)添加5%和10%替代水平的软小麦(Triticum aestivum L.)面粉被用来生产蛋白质强化面包。面粉的添加对面团和面包的工艺特性均无不良影响。所有受试面团都表现出相同的膨化能力，而含有5%MP的面包的比容最高，硬度最低。在实验面包中观察到蛋白质含量的增加，这一参数的最高值记录在含有10%MP的面包中。添加10%MP的面包中游离氨基酸的含量也显著增加，尤其是以下必需氨基酸：酪氨酸、蛋氨酸、异亮氨酸和亮氨酸。相比之下，强化面包和对照面包之间的脂肪营养质量没有差异。感官分析结果表明，MP面包的蛋白质强化显著影响面包的质地和整体口感，以及面包皮的颜色，这取决于替代水平。总体而言，在以不同发酵剂(酸面团和/或面包酵母)开始的面包面团中，以5%或10%的软小麦粉替代水平的MP被提供了概念上的证据。根据技术准备水平(TRL)标准，建议的面包制作技术可以处于4级(实验室环境中的验证)，因此表明MP面包的生产很容易在工业水平上扩大。然而，与会者强调了需要进一步考虑的潜在腐败和安全问题。
In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to produce protein fortified breads. The addition of mealworm powder (MP) did not negatively affect the technological features of either doughs or breads. All the tested doughs showed the same leavening ability, whereas breads containing 5% MP showed the highest specific volume and the lowest firmness. An enrichment in protein content was observed in experimental breads where the highest values for this parameter were recorded in breads containing 10% MP. Breads fortified with 10% MP also exhibited a significant increase in the content of free amino acids, and especially in the following essential amino acids: tyrosine, methionine, isoleucine, and leucine. By contrast, no differences in nutritional quality of lipids were seen between fortified and control breads. Results of sensory analyses revealed that protein fortification of bread with MP significantly affected bread texture and overall liking, as well as crust colour, depending on the substitution level. Overall, proof of concept was provided for the inclusion of MP into bread doughs started with different leavening agents (sourdough and/or baker's yeast), at 5 or 10% substitution level of soft wheat flour. Based on the Technology Readiness Level (TRL) scale, the proposed bread making technology can be situated at level 4 (validation in laboratory environment), thus suggesting that the production of breads with MP might easily be scaled up at industrial level. However, potential spoilage and safety issues that need to be further considered were highlighted.