Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Hirunyophat, Patthama; Chalermchaiwat, Parisut; On-Nom, Nattira; Prinyawiwatkul, Witoon

doi:10.1111/ijfs.14985

Cited by 17 publications

(20 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, defatting of crickets (Ribeiro et al, 2019) and deodorisation of yellow mealworm oil (Tzompa-Sosa et al, 2021) demonstrated positive effects on liking of final products. Hirunyophat et al (2021) reported differences in selected nutritional quality and physicochemical properties between frozen and powdered silkworm pupae prepared from two species (Bombyx mori and Samia ricinii). They further suggested that each variety of silkworm pupae had different properties that might be suitable for developing different novel food products.…”

Section: Hedonic Evaluationsmentioning

confidence: 99%

Consumer perceptions of insect consumption: a review of western research since 2015

Ardoin

Prinyawiwatkul

2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Edible insects have been touted as a sustainable food of the future, but for Western consumers, the concept of entomophagy is largely unfamiliar and often disgusting. This review article discusses current trends in perceptual entomophagy research in Australia, Canada, Europe and the USA since 2015, along with an analysis of the guiding theoretical approaches to predicting insect consumption. Instead of trying to convince unwilling consumers, sensory and consumer science should turn to optimising insect-eating experiences for potential early adopters. Hedonic evaluations of insect-based products highlight differences in regional palates, but certain emotional responses seem consistent, including a group of newly coined 'food-evoked sensation seeking emotions'. Through clear-cut insect-inclusive legislation and effective product development, entomophagy-specific fear and disgust may diminish over time. Researchers, food companies and governments all play critical roles in integrating insects into modern food systems, but consumer behaviour will ultimately determine the success of novel foods like insects.

show abstract

Section: Hedonic Evaluationsmentioning

confidence: 99%

Consumer perceptions of insect consumption: a review of western research since 2015

Ardoin

Prinyawiwatkul

2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…In Thailand, silkworms are classified as mulberry (Bombyx mori) and non-mulberry or eri silkworm (Samia ricini), each of which has different nutritional value. Two main nutrients in the pupae of silkworms are protein and oil, which vary in the range of 48-67 wt% and 17-30 wt% (dry basis), respectively [5].…”

Section: Introductionmentioning

confidence: 99%

Application of Aqueous Saline Process to Extract Silkworm Pupae Oil (Bombyx mori): Process Optimization and Composition Analysis

Tangsanthatkun

Peanparkdee

Katekhong

et al. 2022

Foods

View full text Add to dashboard Cite

Silkworm pupae, a waste product from the silk production industry, can be an alternative source of edible oil, thus reducing the industry’s waste. In the present work, frozen silkworm pupae were used as raw material to extract oil via an aqueous saline process. The Box–Behnken design (BBD) and response surface methodology (RSM) were used to optimize the extraction process. The extraction conditions with the highest oil yield and a low peroxide value were obtained when using a saline solution concentration of 1.7% w/v, a ratio of aqueous liquid to silkworm pupae of 3.3 mL/g, and a 119 min stirring time at the stirring speed of 100 rpm. Under these conditions, silkworm oil with a yield of 3.32%, peroxide values of approximately 1.55 mM, and an acid value of 0.67 mg KOH/g oil was obtained. The extracted oil contained omega-3 acids (α-linolenic acid), which constituted around 25% of the total fatty acids, with approximate cholesterol levels of 109 mg/100 g oil. The amounts of β-carotene and α-tocopherol were approximately 785 and 9434 μg/100 g oil, respectively. Overall, the results demonstrated that oil extracted from silkworm pupae has good quality parameters and thus can be used as a new valuable source of edible lipids.

show abstract

“…Berger et al, (2018) demonstrated that hedonic claims are more appealing than rational ones to potential insect consumers, and repeat insect consumption behaviours will likely stem from enjoyable products and eating experiences (House, 2016). Insects and their potential as a food source have led to ample newly developed foods (Ardoin & Prinyawiwatkul, 2020; Ardoin et al, 2020; Hirunyophat et al ., 2021). Effective development of such foods will rely on thorough evaluations of ‘real’ insect‐based products (as opposed to rough concepts or model systems) by target consumers.…”

Section: Introductionmentioning

confidence: 99%

Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers

Ardoin

Marx

Boeneke

et al. 2021

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Successful introduction of insect consumption to a reluctant US population requires novel insect-based foods that are responsive to consumers' expectations of sensory quality. Based on our 'product appropriateness' data, snack crackers were formulated with increasing levels of cricket powder (0%, 5%, 10%, 15%, and 20%) in substitution of whole-wheat flour. Colour, texture, flavour and overall perceptions of snack crackers were evaluated by 150 US consumers in terms of preference (2-alternative choice), degree of liking (9-point scale) and acceptability (yes/no). Flavour liking was most highly correlated with overall liking (r = 0.93). Instrumental analyses indicated that increasing cricket powder resulted in darker and harder crackers, negatively impacting colour and texture preference at 5% and 15% cricket powder addition, respectively. Snack crackers remained acceptable at 15% wheat flour substitution (80% acceptability; mean overall liking = 5.5). However, to promote future consumption, an upper limit of 7.9% cricket powder addition is recommended until sensory quality can be improved.

show abstract

Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species

Cited by 17 publications

References 40 publications

Consumer perceptions of insect consumption: a review of western research since 2015

Consumer perceptions of insect consumption: a review of western research since 2015

Application of Aqueous Saline Process to Extract Silkworm Pupae Oil (Bombyx mori): Process Optimization and Composition Analysis

Effects of cricket powder on selected physical properties and US consumer perceptions of whole‐wheat snack crackers

Contact Info

Product

Resources

About