Impact of hexane defatting on characteristics of Patanga succincta L. powder and its application on nutritional improvement of biscuit stick

Abstract

Impact of hexane defatting on physicochemical, oxidative stability and total volatile compounds of Bombay locust (Patanga succincta L.) powder ‘BL’ were studied. Defatted insect powder (F/BL) showed marked decrease in fat content (1.2%) with significantly (P≤0.05) higher protein content (78.7%), compared with those of BL (29.8% fat and 56.5% protein). Based on electrophoresis result, hexane defatting had no effect on peptide distribution of insect powders. F/BL had lower peroxide value with better oxidative stability (P≤0.05), while less variety of volatiles with more off-flavour compounds, particularly lipid oxidation and insect hormone odours, were observed from BL. F/BL was confirmed as an excellent source of amino acids and minerals. The physicochemical and sensory properties of F/BL fortified biscuit stick and the final products were determined. F/BL fortified biscuit stick showed a better acceptance, compared with those from BL at the same level used. Based on sensory characteristics, biscuit stick with 10% F/BL (F/BL-10) was selected and studied for its chemical composition and microstructure. F/BL-10 possessed more porous structure with higher protein and lower energy value, compared with those from 10% BL. Overall, defatted Bombay locusts could be an effective alternative protein source with excellent applicability to baked products, particularly biscuit stick.