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Projecte llegit

Títol: . Sistema alimentario sostenible: Procesamiento de galletas en base de harina de insecto y preferencias de mercado por el consumidor

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: PUJOLA CUNILL, MONTSERRAT

Departament: DEAB

Títol: . Sistema alimentario sostenible: Procesamiento de galletas en base de harina de insecto y preferencias de mercado por el consumidor

Data inici oferta: 08-01-2022      Data finalització oferta: 08-09-2022

Estudis d'assignació del projecte:
    GR ENG ALIMENT 2016

Lloc de realització:
EEABB

Segon tutor (UPC): KALLAS CALOT, ZEIN

Paraules clau:
Novel food, Acheta domesticus, Galetes, Consum, Sostenibilitat.

Descripció del contingut i pla d'activitats:
El pasado año, la Comisión Europea (CE) declaró el uso de algunas especies de
insectos para la alimentación humana, a partir del dictamen positivo de la
Agencia Europea de Seguridad Alimentaria (EFSA), con la finalidad de inducir al
cambio hacia un sistema alimentario más sostenible.
Con este escenario, se plantea el trabajo de final de grado con el objetivo de
evaluar el mercado sobre los tipos de harinas de insectos comercializados en la
EU para el consumo humano, determinar las propiedades nutricionales de cada
especie y decidir que harina puede tener mejores condiciones para la
elaboración de galletas adicionadas con insectos, teniendo en cuenta las
limitaciones declaradas por el Reglamento (UE) 2015/2283. Así mismo, se
procederá a la preparación de galletas con diferentes proporciones de insecto
adicionado hasta el limite permitido, para valorar las mejores características
sensoriales, químicas y reológicas. Finalmente, se diseñará un cuestionario para
los alumnos de la EEABB que se entregará en el momento de la prueba
sensorial, con la determinación de poder conocer las preferencias del
consumidor sobre los distintos tipos de productos expuestos y su valoraron en el
mercado.

Overview (resum en anglès): Last year, the European Commission (EC) declared the use of some species of insects for human consumption based on the positive opinion of the European Food Safety Agency (EFSA), with the aim of prompting a change towards a food system more sustainable.

With this scenario, this project is proposed with the aim of designing a more sustainable and highly nutritious food from the manufacturing process of cookies based on insect flour. To meet this objective, the current market has been evaluated on the types of insect flour marketed in the EU for human consumption in order to determine the nutritional properties of each species and decide which flour may have better conditions for elaboration of this product, taking into account the limitations declared by Regulation (EU) 2015/2283. Regarding the latter, an experimental analysis has been carried out based on the preparation of two types of cookies (orange vs. chocolate) with different proportions of Acheta domesticus, being 2%, 5% and 8%, for its corresponding comparison with the control formula. Said parameters studied, effects caused by the addition of insect flour were detected, producing changes in the texture of the dough before baking, increasing consistency and decreasing viscosity, while after baking, fragmentation increased in some samples with greater percentage of insect flour. The color intensified as the amount of Acheta domesticus increased and was directly related to the color provided by the insect flour itself, as well as by the acceleration of Maillard's biochemical reactions during baking.
Likewise, in the present study, an investigation on the market preferences of consumers for said enriched cookies was carried out based on a sensory analysis characterized by a panel of tasters with two types of contexts (Test in the tasting room of the EEABB, ST vs. Home Use Test, HUT). The results found for the following attributes (global visual appearance, color, smell, hardness, texture, sweetness, flavor and global acceptance) presented significant differences (p < 0,05) between both groups for some samples caused by the packaging conditions and by the insect compounds present. Likewise, a greater preference for consumption is observed in those cookies with a lower percentage of Acheta domesticus.

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