Physicochemical characteristics and flow behaviour of locust (Locusta migratoria) powder as influenced by fat content and particle size
In: Journal of Insects as Food and FeedSearch for other papers by Işıl Barutçu Mazı in
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Abstract
This study investigated the impact of lipid removal and particle size classification on the physical structure, chemical composition, and powder handling characteristics of an insect-derived protein source. Samples were prepared by ethanol-based defatting and sieving into coarse, medium, and fine fractions. Comprehensive analyses included proximate composition, CHNS elemental profiling, water activity measurements, laser diffraction for size distribution, microscopy, colorimetry, and flowability evaluation using bulk densities, Carr’s Index, Hausner Ratio, and angle of repose. Defatting reduced lipid content by 16–18%, increasing protein concentration and sulphur content, while decreasing carbon and hydrogen levels. Water activity was significantly lower in defatted samples. Size distribution analyses revealed higher specific surface area and narrower span values in defatted powders, with fine fractions exhibiting the highest surface area. Microscopy confirmed a fragmented and porous morphology in defatted powders, in contrast to the smoother, agglomerated structure of non-defatted samples. Colour analysis indicated that defatting and particle size reduction increased lightness and decreased redness, with fine powders displaying the lightest colour profile. Bulk and tapped densities were generally higher in finer fractions. However, reduced flow performance was observed with decreasing particle size. Flowability was improved by lipid removal, particularly through a reduction in angle of repose. These results provide valuable insights into the interplay between composition, structure, and powder functionality, with implications for optimization in food processing applications.
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Physicochemical characteristics and flow behaviour of locust (Locusta migratoria) powder as influenced by fat content and particle size
In: Journal of Insects as Food and FeedSearch for other papers by Işıl Barutçu Mazı in
Current site
Google Scholar
PubMed
Abstract
This study investigated the impact of lipid removal and particle size classification on the physical structure, chemical composition, and powder handling characteristics of an insect-derived protein source. Samples were prepared by ethanol-based defatting and sieving into coarse, medium, and fine fractions. Comprehensive analyses included proximate composition, CHNS elemental profiling, water activity measurements, laser diffraction for size distribution, microscopy, colorimetry, and flowability evaluation using bulk densities, Carr’s Index, Hausner Ratio, and angle of repose. Defatting reduced lipid content by 16–18%, increasing protein concentration and sulphur content, while decreasing carbon and hydrogen levels. Water activity was significantly lower in defatted samples. Size distribution analyses revealed higher specific surface area and narrower span values in defatted powders, with fine fractions exhibiting the highest surface area. Microscopy confirmed a fragmented and porous morphology in defatted powders, in contrast to the smoother, agglomerated structure of non-defatted samples. Colour analysis indicated that defatting and particle size reduction increased lightness and decreased redness, with fine powders displaying the lightest colour profile. Bulk and tapped densities were generally higher in finer fractions. However, reduced flow performance was observed with decreasing particle size. Flowability was improved by lipid removal, particularly through a reduction in angle of repose. These results provide valuable insights into the interplay between composition, structure, and powder functionality, with implications for optimization in food processing applications.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 290 | 290 | 19 |
| Full Text Views | 11 | 11 | 0 |
| PDF Views & Downloads | 29 | 29 | 0 |
