Artisanal fresh pasta fortified with cricket flour

Le résumé fourni par la source

Different percentages (12.21%, 13.50%, and 14.73% w/w) of cricket flour were added to artisanal fresh pasta as protein source. Sensory acceptability and technological properties were assessed to evaluate the effects of insects on pasta quality. Final protein content was quantified. To verify potential metabolic modifications induced by ingestion of insect flour, a simulated in vitro digestion was also carried out. Results demonstrated that all the samples remained acceptable, even though the overall quality after the addition of the highest insect flour concentration was very near to the threshold, due to more compromised structural properties. In line with sensory data, swelling index, cooking loss, and water absorption increased as the insect flour increased, but no marked differences with control pasta were highlighted, thus considering all the fortified samples acceptable from a technological point of view. In vitro digestion showed a significant increase in protein release from insect flour–enriched pasta compared to the control, above all during the gastric phase. As regards the potential glycemic response, the control pasta showed a release of glucose higher with respect to cricket-fortified pasta.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.