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Article

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

Department of Analysis and Evaluation of Food Quality, University of Life Sciences in Lublin, Skromna Str. 8, 20-704 Lublin, Poland
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Academic Editors: Przemyslaw Lukasz Kowalczewski, Anubhav Pratap Singh and David Kitts
Molecules 2020, 25(23), 5629; https://doi.org/10.3390/molecules25235629
Received: 9 November 2020 / Revised: 25 November 2020 / Accepted: 27 November 2020 / Published: 30 November 2020
(This article belongs to the Special Issue Emerging Protein Sources for Food Production and Human Nutrition)
Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values. View Full-Text
Keywords: edible insects; entomophagy; shortcake biscuits with insects; mealworm; novel protein edible insects; entomophagy; shortcake biscuits with insects; mealworm; novel protein
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MDPI and ACS Style

Zielińska, E.; Pankiewicz, U. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour. Molecules 2020, 25, 5629. https://doi.org/10.3390/molecules25235629

AMA Style

Zielińska E, Pankiewicz U. Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour. Molecules. 2020; 25(23):5629. https://doi.org/10.3390/molecules25235629

Chicago/Turabian Style

Zielińska, Ewelina, and Urszula Pankiewicz. 2020. "Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour" Molecules 25, no. 23: 5629. https://doi.org/10.3390/molecules25235629

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