Improving the quality of sterilised silkworm (Bombyx mori) pupae fortified chicken bread spread using different binders

Author:

Tansakul Pavit1ORCID,Petcharat Tanyamon12ORCID,Quan Tran Hong3ORCID,Chaijan Manat2ORCID,Juemanee Arunothai4ORCID,Kaewthong Pensiri12ORCID

Affiliation:

1. Professional Culinary Arts Program, School of Management, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand

2. Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand

3. Department of Food Technology, Faculty of Applied Biological Sciences, Vinh Long University of Technology Education, Vinh Long, 890000, Vietnam

4. Food Innovation and Nutrition Program, Faculty of Science and Technology, Suratthani Rajabhat University, Muang, Suratthani, 84100, Thailand

Abstract

Abstract This study aimed to improve the quality of sterilised chicken bread spread (S-BS) fortified with silkworm pupae using binders (soy protein isolate (SP) and sodium caseinate (SC)). The characteristics of pasteurised chicken bread spread (P-BS) and S-BS were studied. S-BS was browner than P-BS, as indicated by the higher b* value. The higher total expressible fluid (TEF) in S-BS resulted in lower stickiness and spreadability values than those in P-BS, resulting in lower scores for appearance, taste, and overall preference for S-BS. Optimised types (SP and SC) and levels (0% (control), 1%, 2%, 3%, and 4%) of binders for improving S-BS quality were evaluated. The TEF of S-BS significantly decreased with increased SP and SC levels (). SP showed a higher capacity to reduce TEF in S-BS than SC. Increased binder levels resulted in higher shear resistance during compression than the control sample, as indicated by the higher firmness, stickiness, and spreadability. The scores for appearance, colour, texture, and overall preference of S-BS with SC were higher than those of the sample with SP. The suitable binder level was 2% to improve the S-BS quality. The highest preference was shown for S-BS with 2% SC for all sensory attributes.

Publisher

Brill

Subject

Insect Science,Food Science

Reference45 articles.

1. Silkworm pupae (Bombyx mori) and locusts as alternative protein sources for high-energy biscuits;Akande, A.O.

2. Assessment of mulberry silkworm pupae and African palm weevil larvae as alternative protein sources in snack fillings;Akande, O.A.

3. Quality characteristics of light pork burgers fortified with soy protein isolate;Akesowan, A.

4. Control of the Maillard reaction in food systems;Ames, J.M.

5. Emulsion stabilizing properties of soy protein isolates mixed with sodium caseinates;Aoki, H.

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3