CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Noves fonts proteiques per a l'obtenció de productes alimentaris

Estudiant que ha llegit aquest projecte:

Tutor/a o Cotutor/a: CODINA TORRELLA, IDOIA

Departament: DEAB

Títol: Noves fonts proteiques per a l'obtenció de productes alimentaris

Data inici oferta: 02-02-2024      Data finalització oferta: 02-10-2024

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:

UPC      Departament/centre: ETSEIB

Segon tutor/a (UPC): VILLASANTE DUEÑAS, JULIANA

Paraules clau:
Farina de grill, hamburgueses, activitat antioxidant, caracterització, acceptabilitat.

Descripció del contingut i pla d'activitats:
Aquest treball s'emmarca en un projecte d'investigació vigent, centrat en la utilització de "noves" fonts proteiques per a la formulació de productes alimentosos. Es treballarà amb farina d'insecte. El treball comprendrà la caracterització de la farina, possible millora de les seves característiques nutricionals, i avaluació de les seves propietats (capacitat antioxidant). També, es contempla realitzar l'aplicació d'aquest possible ingredient a alguna formulació alimentària, realitzant l'avaluació fisicoquímica del producte obtingut. El treball comportarà la realització d'anàlisis fisicoquímiques i microbiològiques, anàlisis i gestió de dades, i també, dels resultats obtinguts.

Overview (resum en anglès): At present there is a trend on the research of alternative food products based on insects due to the nutritional needs at the global level and the improvement of sustainable systems. One of the edible insect species that stands out has been the Acheta domesticus, and its process has been observed to implement it in the form of flour to make all kinds of insect-based products, such as breads, biscuits , even in meat derivatives such as hamburgers.
This work focused on characterizing cricket flour (Acheta domesticus) and evaluating its potential as an ingredient for the manufacture of beef burgers. To fulfill this purpose, the drying process of cricket flour was optimized (oven or microwave drying), and it was characterized at a nutritional and physicochemical level, so that its potential as an ingredient in beef burgers. The flour was added in different percentages (5, 7.5 and 15%) and the changes that occur in the raw product stored during the 7 days in refrigeration were assessed, comparing these changes with those observed in the cooked product. Finally, the general sensory acceptability of the hamburgers was assessed through a tasting.
The results obtained from the drying process of cricket flour (Acheta domesticus) corresponded to a better option in microwave drying, and it was observed that the cricket flour was characterized by a high percentage of proteins (57.84 % ), also a notable presence of lipids (22.34%), mostly with a predominant profile of unsaturated fatty acids, and also a high water and oil retention capacity, and the presence of polyphenols (15.89%). As for the raw hamburgers, it was observed that with a higher percentage of cricket flour, the product had a lower moisture content, with a higher profile of polyunsaturated acids, a noticeable change in color was observed and these also had a microbial load greater On the other hand, the product with more cricket flour presented greater oxidative stability during storage, as well as a lower content of metamyoglobin. On the other hand, hamburgers cooked with a higher percentage of cricket flour presented a lower cooking loss and a higher hardness, increasing their chewiness. According to the results obtained in the sensory analysis, it was observed that the greater the addition of cricket flour, the lower the acceptability.
Therefore, this study concluded that cricket flour (Acheta domesticus) would be presented as a potential ingredient for use in beef burgers.
Keywords: Cricket flour, hamburgers, antioxidant activity, characterization, acceptability.

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