Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour

Abstract

w) on selected physicochemical properties and sensory acceptability of extruded breakfast cereals made with silkworm (Samia ricini D.) pupae powder and rice flour were investigated. The control sample was made without LC:CaCO 3 . Compared to the control, addition of LC significantly (P ≤ 0.05) reduced sectional expansion index, water solubility index and hardness, while increasing L*, bulk density and water absorption index of the samples. Increasing the CaCO 3 level decreased bulk density while increased L*, ΔE*, sectional expansion index and crispness. The LC:CaCO 3 interaction influenced a w , moisture, porosity and sensory liking, especially at 0.10:0.40%w/w which was suitable to produce the breakfast cereals. All samples had a protein content between 31.70% and 33.76% (dry basis), which made them qualified as a "high-protein" source. The white malt-honey flavour coating increased liking scores of the finished product compared to the uncoated ones.

Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective

“…The water absorption index (WAI) and water solubility index (WSI) were determined using the method of Ding et al [ 40 ] and Hirunyophat et al [ 41 ], respectively, with appropriate modifications. A 2 g powder sample (m 0 ) was weighed and placed in a dry centrifuge tube (m 1 ).…”

Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds

“…CC is commonly applied in the food industry for calcium fortification, as an anticaking agent, and as a nucleating agent in extrusion processing (Jimoh et al., 2018). CC has been shown to improve the texture and density of ready‐to‐eat breakfast cereals (Hirunyophat et al., 2022). Talc has been used in extrusion processing as a filler in plastics and packaging foams (Bhatnagar & Hanna, 1996a, 1996b; Pushpadass et al., 2008; Wang et al., 2013).…”

Effects of other people's facial emotional expression on consumers’ perceptions of chocolate chip cookies containing cricket protein

“…Edible insects have been investigated for use as alternative protein sources (Ardoin & Prinyawiwatkul, 2020, 2021; Ardoin et al., 2020, 2021; Gurdian et al., 2021a, 2021b; Hirunyophat et al., 2021, 2022; Maw et al., 2022). Insect‐based food products are likely recognized as “disgusting” in Western countries (Adámek et al., 2018; Delicato et al., 2020).…”