使用 (Acheta domesticus) 粉末制造富含蛋白质的巧克力饼干
Ricardo S Aleman1, Jhunior Marcia2, Shirin Kazemzadeh Pournaki3
1School of Nutrition and Food Sciences, Agricultural Center, Louisiana State University, Baton Rouge, LA 70803, USA.
Foods (Basel, Switzerland)
|July 11, 2023
概括
将粉 (CP) 加入巧克力片饼干 (CCC) 中,增加了5%的消费者喜欢和购买意图,尤其是在了解它的好处后. 更高的水平会对情绪产生负面影响.
科学领域:
- 食品科学与技术 食品科学与技术
- 营养科学 营养科学
- 昆虫研究 昆虫研究
背景情况:
- 昆虫消费在西方饮食中的成功整合需要消费者意识到昆虫成分的好处.
- 消费者对感官质量的预期对于接受基于昆虫的新型食品至关重要.
研究的目的:
- 使用粉 (CP) 开发富含蛋白质的巧克力片饼干 (CCC).
- 分析CP丰富的CCC的物理化学,感官,情感和购买意图属性.
主要方法:
- 板球粉 (CP) 在0%,5%,7.5%和10%的水平上被纳入CCC.
- 分析包括面粉混合物和面团的化学成分,物理化学性质,功能性和质性质.
- 感官评估,喜欢,情绪和购买意图被小组成员评估.
主要成果:
- CP近距离分析:60.7%蛋白质,13.4%脂肪,3.9%灰;体外蛋白质消化率85.7%;必需氨基酸得分0.82.
- 加入CP改变了面团的风质,产生了更深,更柔软的饼干.
- 5%的CP包含并没有对感官属性产生负面影响;喜欢和购买意图改善了后信息披露.
- 较高的CP水平 (7.5%,10%) 增加了负面情绪 ("厌恶") 和减少了积极的情绪 ("快乐"",满意").
- 整体喜好,口味,教育,消费意图和人口统计数据显著预测了购买意图.
结论:
- 板球粉是诸如CCC这样的蛋白质丰富的制品的可行成分.
- 5%的CP含量水平是保持感官吸引力和提高消费者接受度的最佳水平,特别是在传播营养益处时.
- 消费者的感知和情绪反应是影响采用基于昆虫的食品的关键因素.
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