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Rheological, textural properties and storage stability of mayonnaise formulated with protein hydrolysate derived from yellow mealworm (Tenebrio molitor)

In: Journal of Insects as Food and Feed
Authors:
E.-T. Phuah School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
Center for Research on Agri-Food Science and Technology, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam

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https://orcid.org/0000-0002-0334-2335
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Y.-Y. Lee School of Science, Monash University Malaysia, 47500 Selangor, Malaysia
Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, 47500 Selangor, Malaysia

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https://orcid.org/0000-0002-4586-5978
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T.-K. Tang Malaysian Palm Oil Board, 43000 Selangor, Malaysia

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https://orcid.org/0000-0003-1118-7088
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S.A. Lim School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
Center for Research on Agri-Food Science and Technology, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam

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https://orcid.org/0000-0001-7458-0499
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M. Rambli School of Applied Sciences and Mathematics, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam
Center for Research on Agri-Food Science and Technology, Universiti Teknologi Brunei, Bandar Seri Begawan BE1410, Brunei Darussalam

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Abstract

Yellow mealworm (Tenebrio molitor), the larva stage of darkling beetle, confers high nutritional and functional protein and it can serve as a sustainable protein source. The present study therefore evaluated the effect of replacing the egg yolk as emulsifier with yellow mealworm protein hydrolysate powder (YMPH) (0-100%) at 20% increment levels on the rheological and textural properties, colour attributes, emulsion microstructure and storage stability of mayonnaise. The emulsion stability results demonstrated that mayonnaise with up to 60% substitution of YMPH displayed excellent storage stability for 3 weeks (<2% phase separation). In terms of textural properties, all samples showed no significant difference ( P < 0.05) in firmness whereas consistency decreased steadily with increasing YMPH concentration levels. Microstructure observation of all mayonnaise formulations demonstrated a gradual increase in oil droplet size in parallel with the increase in YMPH concentration. For rheological properties, all mayonnaise exhibited similar gel-like behaviour with greater storage modulus (G’) than loss modulus (G”) and loss tangent (tan δ) less than 1.0. For the colour attributes, increasing YMPH level led to significant decrease ( P < 0.05) in the L* and b* factors from 73.0 to 27.2 and 23.9 to 8.1, respectively. However, the overall a* factor value increased significantly ( P < 0.05) from 1.11 to 5.10 as the YMPH concentration increased. This study revealed that insect-based protein hydrolysate has a good potential to serve as an emulsifier.

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