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Healthy bread spread fortified with silkworm pupae: physical characteristics, sensory evaluation and nutritional values
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Medical and Health Food Technology Program, Faculty of Science, Chulabhorn Royal Academy, Bangkok, 10210, Thailand
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Abstract
Obesity, a global health concern, is linked to various non-communicable diseases (NCDs). Silkworm pupae (SP), a nutrient-rich insect, offer potential health benefits. This study aimed to develop a healthy bread spread fortified with silkworm pupae, and to reduce the amount of salted egg yolk. Bread spreads with varying levels of silkworm pupae (5%, 10%, and 15%), and reduced salted egg yolk (5%, 10% and 15%) were evaluated for their physical, sensory, nutritional properties, and assessed the correlation between food quality data and consumer preferences for these products using Principal Component Analysis (PCA). The results indicated that the optimal formulation, SP10-15, achieved a balance between nutritional value and consumer acceptability. The addition of silkworm pupae significantly enhanced the protein content while reducing fat, cholesterol, and saturated fat levels. However, the sensory attributes, particularly flavor, were slightly impacted by the increased silkworm pupae content. Principal Component Analysis revealed that the development of health food products should consider increasing the amount of silkworm pupae and reducing the salted egg yolk to ensure optimal health benefits. However, the amount of silkworm pupae should remain within the 10% margin to maintain consumer acceptance. This study demonstrates the potential of silkworm pupae as a functional food ingredient to develop healthier and more nutritious food products. By carefully balancing the formulation, it is possible to create innovative food products that address consumer preferences while promoting healthier dietary choices.
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| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 511 | 445 | 50 |
| Gesamttextansichten | 13 | 11 | 2 |
| PDF-Downloads | 28 | 22 | 4 |
Healthy bread spread fortified with silkworm pupae: physical characteristics, sensory evaluation and nutritional values
in Journal of Insects as Food and FeedSearch for other papers by Pornpachen Chuchird in
Current site
Google Scholar
PubMed
Search for other papers by Nattapas Yousawang in
Current site
Google Scholar
PubMed
Search for other papers by Sujarinee Sangwanna in
Current site
Google Scholar
PubMed
Search for other papers by Pongsak Songpranam in
Current site
Google Scholar
PubMed
Search for other papers by Paponpat Pattarathitiwat in
Current site
Google Scholar
PubMed
Search for other papers by Apidech Pongprajak in
Current site
Google Scholar
PubMed
Medical and Health Food Technology Program, Faculty of Science, Chulabhorn Royal Academy, Bangkok, 10210, Thailand
Search for other papers by Teerapap Panklai in
Current site
Google Scholar
PubMed
Abstract
Obesity, a global health concern, is linked to various non-communicable diseases (NCDs). Silkworm pupae (SP), a nutrient-rich insect, offer potential health benefits. This study aimed to develop a healthy bread spread fortified with silkworm pupae, and to reduce the amount of salted egg yolk. Bread spreads with varying levels of silkworm pupae (5%, 10%, and 15%), and reduced salted egg yolk (5%, 10% and 15%) were evaluated for their physical, sensory, nutritional properties, and assessed the correlation between food quality data and consumer preferences for these products using Principal Component Analysis (PCA). The results indicated that the optimal formulation, SP10-15, achieved a balance between nutritional value and consumer acceptability. The addition of silkworm pupae significantly enhanced the protein content while reducing fat, cholesterol, and saturated fat levels. However, the sensory attributes, particularly flavor, were slightly impacted by the increased silkworm pupae content. Principal Component Analysis revealed that the development of health food products should consider increasing the amount of silkworm pupae and reducing the salted egg yolk to ensure optimal health benefits. However, the amount of silkworm pupae should remain within the 10% margin to maintain consumer acceptance. This study demonstrates the potential of silkworm pupae as a functional food ingredient to develop healthier and more nutritious food products. By carefully balancing the formulation, it is possible to create innovative food products that address consumer preferences while promoting healthier dietary choices.
| Insgesamt | Letzte 365 Tage | In den letzten 30 Tagen | |
|---|---|---|---|
| Aufrufe von Kurzbeschreibungen | 511 | 445 | 50 |
| Gesamttextansichten | 13 | 11 | 2 |
| PDF-Downloads | 28 | 22 | 4 |
