Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm (Tenebrio molitor L.)
Abstract
:1. Introduction
2. Materials and Methods
2.1. Insect Samples
2.2. Experimental Setup
2.3. Proximate Analysis
2.4. Color Evaluation
2.5. Fatty Acid Composition
2.6. Volatile Compounds
2.7. Total Zinc Content and Bioaccessibility
2.8. Statistical Analysis
3. Results
3.1. Proximate Composition
3.2. Color Analysis
3.3. Fatty Acid Analysis
3.4. Volatile Components
3.5. Zinc Concentration and Bioaccessibility
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Parameter | Before Drying | Rack Oven Dried | Vacuum Dried | Freeze Dried |
---|---|---|---|---|
Moisture (g/100g) | 62.87 ± 0.27 a | 0.87 ± 0.03 b | 1.70 ± 0.09 c | 9.83 ± 0.03 d |
Protein (g/100 g DM) | 53.53 ± 0.28 a | 56.30 ± 0.32 b | 53.23 ± 0.20 a | 52.23 ± 0.19 a,c |
Fat (g/100 g DM) | 27.13± 0.03 a | 27.27 ± 0.09 a | 29.57 ± 0.02 b | 26.80 ± 0.06 c |
Fibre (g/100 g DM) | 6.47 ± 0.09 a | 7.10 ± 0.06 b | 6.83 ± 0.03 b,c | 7.53 ± 0.09 d |
Ash (g/100 g DM) | 3.27 ± 0.12 a | 3.43 ± 0.18 a | 3.40 ± 0.15 a | 3.43 ± 0.12 a |
Color Value | Rack Oven Dried | Vacuum Dried | Freeze Dried |
---|---|---|---|
L* | 36.93 ± 0.10 a | 49.73 ± 0.82 b | 47.53 ± 1.12 b |
a* | 15.87 ± 0.26 a | 20.08 ± 0.40 b | 14.40 ± 0.28 c |
b* | 29.93 ± 0.58 a | 41.40 ± 0.46 b | 33.20 ± 0.74 c |
Fatty Acid | % (Total Fatty Acids) | ||
---|---|---|---|
Rack Oven Dried | Vacuum Dried | Freeze Dried | |
Myristic acid (C14:0) | 2.61 ± 0.05 a | 2.87 ± 0.05 a | 2.20 ± 0.08 b |
Palmitic acid (C16:0) | 18.08 ± 0.30 a | 21.89 ± 0.76 b | 17.41 ± 0.39 a,c |
Palmitoleic acid (C16:1) | 1.95 ± 0.01 a | 1.57 ± 0.04 b | 1.42 ± 0.02 c |
Stearic acid (C18:0) | 2.70 ± 0.09 a | 4.27 ± 0.26 b | 3.52 ± 0.05 b |
Oleic acid (C18:1) | 36.56 ± 0.35 a | 32.93 ± 1.11 a | 36.07 ± 0.74 a |
Linoleic acid (C18:2) | 36.44 ± 0.63 a | 34.99 ± 0.25 a | 37.66 ± 1.12 a |
Linolenic acid (C18:3) | 1.64 ± 0.06 a | 1.48 ± 0.03 a | 1.66 ± 0.10 a |
P/S ratio | 1.63 ± 0.06 | 1.80 ± 0.06 | 1.71 ± 0.09 |
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Kröncke, N.; Grebenteuch, S.; Keil, C.; Demtröder, S.; Kroh, L.; Thünemann, A.F.; Benning, R.; Haase, H. Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm (Tenebrio molitor L.). Insects 2019, 10, 84. https://doi.org/10.3390/insects10040084
Kröncke N, Grebenteuch S, Keil C, Demtröder S, Kroh L, Thünemann AF, Benning R, Haase H. Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm (Tenebrio molitor L.). Insects. 2019; 10(4):84. https://doi.org/10.3390/insects10040084
Chicago/Turabian StyleKröncke, Nina, Sandra Grebenteuch, Claudia Keil, Sebastian Demtröder, Lothar Kroh, Andreas F. Thünemann, Rainer Benning, and Hajo Haase. 2019. "Effect of Different Drying Methods on Nutrient Quality of the Yellow Mealworm (Tenebrio molitor L.)" Insects 10, no. 4: 84. https://doi.org/10.3390/insects10040084