 Attenuated total reflection-Fourier transform infrared (ATR-FTIR) monitors lipid oxidation in oil-in-water (o/w) emulsions without lipid extraction  Correlate spectral changes to conjugated diene values using partial least squares regression (PLSR) models  Fast extraction of lipids to measure oxidation using peroxide value (PV), conjugated diene (CD) value, and thiobarbituric acid reactive substances (TBARs) in oil-in-water emulsions

This study aimed to characterise a non-conventional protein source: a powder made from earthworms, and to evaluate its potential use as human food. The way it was prepared led to low solubility and wide particle size distribution. Sensory analysis was used to assess the acceptability and the organoleptic properties of maize-based pan-cakes fortified with this novel protein powder. Satisfying products were obtained with a substitution level of 5.5% (w ⁄ w) earthworm powder in pan-cakes. GC-MS allowed the identification of more than seventy volatile compounds that may be responsible for the off-odour of the powder. The most abundant chemical groups found in the volatile fraction were ketones with undecan-2-one, alcohols with pentan-1-ol, and aldehydes with hexanal. Partial delipidation was tested as a way to improve the organoleptic quality of the powder. It clearly led to less intensely coloured samples but delipidation must be optimised to have an impact on odour.

No abstract