Food Funct 2021 Jun 4. Epub 2021 Jun 4.
Department of Agricultural Chemistry and Food Science, Faculty of Science, C/Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, 28049, Madrid, Spain. and Institute of Food Science Research (CIAL, UAM-CSIC). C/Nicolás Cabrera, 9. Universidad Autónoma de Madrid, 28049, Madrid, Spain.
This work is aimed to evaluate the nutritional composition, and the techno-functional and in vitro physiological properties of flours made using six different insect species and the sensorial feasibility of including them in bakery products. The insect flours exhibited high protein and fat contents as their main components, highlighting the presence of chitin in ant samples. The techno-functional properties showed high oil holding, swelling, and emulsifying capacities in all the analysed insect flours, whereas their bulk density, hydration properties, and foaming capacity showed average values and no gelation capacity. Read More