Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
Abstract
:1. Introduction
2. Materials and Methods
2.1. Pasta Manufacturing
2.2. Nutritional Composition and Energy Value
2.3. Color Measurements
2.4. Optimal Cooking Time
2.5. Cooking Behaviors
2.6. Texture Analysis
2.7. Consumer Acceptance
2.8. Statistical Analysis
3. Results and Discussion
3.1. Nutritional Value of Pasta
3.2. Color of Pasta
3.3. Cooking Behaviors
3.4. Textural Properties
3.5. Consumer Study
3.6. Principal Component Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Parameter | R | CP5 | CP10 | CP15 |
---|---|---|---|---|
Protein (%) | 9.96 ± 0.92 d | 12.27 ± 0.88 c | 14.60 ± 0.93 b | 16.92 ± 1.01 a |
Fat (%) | 1.31 ± 0.03 d | 2.45 ± 0.10 c | 3.59 ± 0.21 b | 4.73 ± 0.32 a |
Ash (%) | 0.86 ± 0.03 c | 1.04 ± 0.01 b | 1.25 ± 0.09 a | 1.46 ± 0.08 a |
Carbohydrate 1 (%) | 84.73 ± 1.63 a | 81.23 ± 1.81 b | 76.57 ± 2.11 c | 73.42 ± 1.02 d |
Energy value 2 (kcal/100 g) | 390.55 ± 2.33 c | 396.09 ± 1.92 b | 396.99 ± 2.11 ab | 403.93 ± 2.68 a |
Parameter | R | CP5 | CP10 | CP15 |
---|---|---|---|---|
L* | 78.82 ± 0.14 a | 55.39 ± 0.10 b | 51.22 ± 0.11 c | 41.34 ± 0.90 d |
a* | −3.67 ± 0.03 d | 6.77 ± 0.02 c | 7.42 ± 0.01 b | 7.74 ± 0.04 a |
b* | 22.04 ± 0.03 a | 13.06 ± 0.09 b | 12.72 ± 0.01 c | 9.00 ± 0.03 d |
ΔE | - | 27.18 | 31.17 | 41.29 |
Parameter | R | CP5 | CP10 | CP15 |
---|---|---|---|---|
Optimal cooking time (min) | 6.05 ± 0.05 c | 6.25 ± 0.11 b | 6.35 ± 0.09 b | 7.03 ± 0.08 a |
Cooking weight (g/g) | 2.74 ± 0.12 a | 1.86 ± 0.09 b | 1.78 ± 0.10 c | 1.61 ± 0.17 c |
Cooking loss (%) | 3.94 ± 0.01 a | 3.30 ± 0.01 b | 2.96 ± 0.08 c | 1.96 ± 0.06 d |
Parameter. | R | CP5 | CP10 | CP15 |
---|---|---|---|---|
Firmness (N) | 3.25 ± 0.27 b | 3.46 ± 0.92 b | 4.13 ± 0.94 ab | 4.97 ± 0.81 a |
Total work of shear (N/mm × s) | 0.32 ± 0.01 a | 0.33 ± 0.02 a | 0.33 ± 0.02 a | 0.33 ± 0.02 a |
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Duda, A.; Adamczak, J.; Chełmińska, P.; Juszkiewicz, J.; Kowalczewski, P. Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. Foods 2019, 8, 46. https://doi.org/10.3390/foods8020046
Duda A, Adamczak J, Chełmińska P, Juszkiewicz J, Kowalczewski P. Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. Foods. 2019; 8(2):46. https://doi.org/10.3390/foods8020046
Chicago/Turabian StyleDuda, Adamina, Julia Adamczak, Paulina Chełmińska, Justyna Juszkiewicz, and Przemysław Kowalczewski. 2019. "Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder" Foods 8, no. 2: 46. https://doi.org/10.3390/foods8020046