Expansionsmöjligheter hos Acheta domesticus

: En studie om syrsmjölets påverkan på färg,textur, gillande och expansion i extruderadmajskrok.

Abstract

In line with a growing world population, higher demands are put on primary producers to supply raw materials in adequate quantities. Research in the area is of great importance in finding new sustainable sources of nutrients such as protein, which presently brings with it many environmental disadvantages. As the EU approves insects as food, more people are becoming aware of potential benefits they can provide. The purpose of this report is to investigate the effect of the addition of cricket flour on the color, texture, liking and expansion of an extruded corn puff. This is a step towards the implementation of insects in the Western diet. By analyzing the water and protein content of the extruded product, as well as measuring its color, texture, radial expansion and consumer appreciation, collected data can be compared and any correlations can be shown. The results of the study show that with a higher proportion of cricket flour the texture becomes more compact, shows less expansion and a color change toward a darker tone. The samples with a lower proportion of added cricket flour, and thus a better expansion, received the highest points of liking on all the questions in the consumer test.