Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 83-85 |
| Seitenumfang | 3 |
| Fachzeitschrift | Journal of Food Engineering |
| Jahrgang | 229 |
| Frühes Online-Datum | 29 Juni 2017 |
| Publikationsstatus | Veröffentlicht - Juli 2018 |
| Extern publiziert | Ja |
Abstract
A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative source of proteins in a few European countries. Twin screw high-moisture extrusion applied to the mixture of protein concentrates (insect with concentration of 15–50% dry matter and soy) and water resulted in fibrous meat analogs with hardness texture and protein composition similar to meat. The best result (most similar to standard soy-based sample) was highlighted for the mixture of protein concentrates (40% Alphitobius diaperinus and 60% soy dry matter). Scanning electron microscopy indicated further improvement of texture for the samples with 5–10% of soy fiber.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Journal of Food Engineering, Jahrgang 229, 07.2018, S. 83-85.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Structure design of insect-based meat analogs with high-moisture extrusion
AU - Smetana, Sergiy
AU - Ashtari Larki , Nilofaar
AU - Pernutz, Christoph
AU - Franke, Knut
AU - Bindrich, Ute
AU - Töpfl, Stefan
AU - Heinz, Volker
N1 - Funding Information: This work was supported by the Federal Ministry for Economic Affairs and Energy (Germany), German Federation of Industrial Research Associations (AiF e.V.) and The Research Association of the German Food Industry (FEI e.V.) through the project “ Application of edible insects in western food products (Entomofood) ” (grant number: CORNET AiF 154 EN ).
PY - 2018/7
Y1 - 2018/7
N2 - A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative source of proteins in a few European countries. Twin screw high-moisture extrusion applied to the mixture of protein concentrates (insect with concentration of 15–50% dry matter and soy) and water resulted in fibrous meat analogs with hardness texture and protein composition similar to meat. The best result (most similar to standard soy-based sample) was highlighted for the mixture of protein concentrates (40% Alphitobius diaperinus and 60% soy dry matter). Scanning electron microscopy indicated further improvement of texture for the samples with 5–10% of soy fiber.
AB - A rapid increase of world population and a lack of traditional protein sources create preconditions for the search of alternatives and development of new acceptable food products. Insects currently are perceived as an alternative source of proteins in a few European countries. Twin screw high-moisture extrusion applied to the mixture of protein concentrates (insect with concentration of 15–50% dry matter and soy) and water resulted in fibrous meat analogs with hardness texture and protein composition similar to meat. The best result (most similar to standard soy-based sample) was highlighted for the mixture of protein concentrates (40% Alphitobius diaperinus and 60% soy dry matter). Scanning electron microscopy indicated further improvement of texture for the samples with 5–10% of soy fiber.
KW - Alternative protein source
KW - Lesser mealworm (Alphitobius diaperinus)
KW - Meat substitute
UR - http://www.scopus.com/inward/record.url?scp=85021841336&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2017.06.035
DO - 10.1016/j.jfoodeng.2017.06.035
M3 - Article
VL - 229
SP - 83
EP - 85
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
ER -