Improving the quality of sterilised silkworm (Bombyx mori) pupae fortified chicken bread spread using different binders
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Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand
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Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand
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Abstract
This study aimed to improve the quality of sterilised chicken bread spread (S-BS) fortified with silkworm pupae using binders (soy protein isolate (SP) and sodium caseinate (SC)). The characteristics of pasteurised chicken bread spread (P-BS) and S-BS were studied. S-BS was browner than P-BS, as indicated by the higher b* value. The higher total expressible fluid (TEF) in S-BS resulted in lower stickiness and spreadability values than those in P-BS, resulting in lower scores for appearance, taste, and overall preference for S-BS. Optimised types (SP and SC) and levels (0% (control), 1%, 2%, 3%, and 4%) of binders for improving S-BS quality were evaluated. The TEF of S-BS significantly decreased with increased SP and SC levels (
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Improving the quality of sterilised silkworm (Bombyx mori) pupae fortified chicken bread spread using different binders
In: Journal of Insects as Food and FeedSearch for other papers by Pavit Tansakul in
Current site
Google Scholar
PubMed
Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand
Search for other papers by Tanyamon Petcharat in
Current site
Google Scholar
PubMed
Search for other papers by Tran Hong Quan in
Current site
Google Scholar
PubMed
Search for other papers by Manat Chaijan in
Current site
Google Scholar
PubMed
Search for other papers by Arunothai Juemanee in
Current site
Google Scholar
PubMed
Food Technology and Innovation Research Centre of Excellence, Department of Agro-Industry, School of Agricultural Technology, Walailak University, Thasala, Nakhon Si Thammarat, 80161, Thailand
Search for other papers by Pensiri Kaewthong in
Current site
Google Scholar
PubMed
Abstract
This study aimed to improve the quality of sterilised chicken bread spread (S-BS) fortified with silkworm pupae using binders (soy protein isolate (SP) and sodium caseinate (SC)). The characteristics of pasteurised chicken bread spread (P-BS) and S-BS were studied. S-BS was browner than P-BS, as indicated by the higher b* value. The higher total expressible fluid (TEF) in S-BS resulted in lower stickiness and spreadability values than those in P-BS, resulting in lower scores for appearance, taste, and overall preference for S-BS. Optimised types (SP and SC) and levels (0% (control), 1%, 2%, 3%, and 4%) of binders for improving S-BS quality were evaluated. The TEF of S-BS significantly decreased with increased SP and SC levels (
