Energy consumption, physical properties, protein structure and digestibility of edible insects dried using three methods
- 24 May 2022
- journal article
- research article
- Published by Brill in Journal of Insects as Food and Feed
- Vol. 8 (5), 525-535
- https://doi.org/10.3920/jiff2021.0042
Abstract
This study evaluated the effects of three drying techniques, tray drying, roasting and microwave vacuum drying, on the physical properties, secondary structures, in vitro protein digestibility and X-ray tomographic structure of crickets (Acheta domesticus) and mulberry silkworm pupae (Bombyx mori L.). The protein contents of dried crickets and silkworm pupae were 49-54% and 51-53% (dry basis), respectively. Roasting produced a significantly higher browning index than the other two methods for crickets and silkworm pupae. The microwave vacuum-dried crickets exhibited the lowest hardness, with hardness values of approximately half those of the tray-dried and roasted crickets. Tray-drying and microwave vacuum drying silkworm pupae produced similar hardness values, which were lower than that of roasted silkworm pupae. The energy consumption of the tray dryer was the lowest, followed by the roaster and microwave vacuum dryer. No significant changes in the secondary protein structure of dried silkworm pupae were observed. A significant decrease in α-helix and β-turn and increase in β-sheet was observed in roasted crickets. Cricket and silkworm pupae powders produced from all drying techniques could be easily digested (90-95% digestibility). This work presents valuable knowledge for understanding the effects of different drying techniques on the properties of dried edible insects, aiming to support the production of alternative and sustainable protein sources for the growing population to improve food security.Keywords
This publication has 36 references indexed in Scilit:
- Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human dietsBritish Journal of Nutrition, 2012
- Colour Measurement and Analysis in Fresh and Processed Foods: A ReviewFood and Bioprocess Technology, 2012
- Generalized microstructural change and structure-quality indicators of a food product undergoing different drying methods and conditionsJournal of Food Engineering, 2012
- Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying MechanismsJournal of Agricultural and Food Chemistry, 2012
- Nutrient composition and protein quality evaluation of eri silkworm (Samia ricinii) prepupae and pupaeFood Chemistry, 2011
- Region-of-interest tomography using filtered backprojection: assessing the practical limitsJournal of Microscopy, 2010
- Effect of Processing Methods on the In Vitro Protein Digestibility and Vitamin Content of Edible Winged Termite (Macrotermes subhylanus) and Grasshopper (Ruspolia differens)Food and Bioprocess Technology, 2009
- Octopus, a fast and user-friendly tomographic reconstruction package developed in LabView®Measurement Science and Technology, 2004
- Complete nutrient composition of commercially raised invertebrates used as food for insectivoresZoo Biology, 2002
- INSECTS AS FOOD: Why the Western Attitude Is ImportantAnnual Review of Entomology, 1999