CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Formulacion de una hamburguesa vegetal y snaks liofilizados enriquecidos con harina de insectos

Estudiant que ha llegit aquest projecte:

Tutor/Cotutor: PUJOLA CUNILL, MONTSERRAT

Departament: DEAB

Títol: Formulacion de una hamburguesa vegetal y snaks liofilizados enriquecidos con harina de insectos

Data inici oferta: 24-01-2022      Data finalització oferta: 24-09-2022

Estudis d'assignació del projecte:
    MU MKET4FOOD+BIO
    MU TECH4AGRI+FOOD

Lloc de realització:
EEABB

Paraules clau:
Harina de insecto, test aceptación, análisis de color, análisis de textura, snacks.

Descripció del contingut i pla d'activitats:
El objetivo de este proyecto es elaborar una hamburguesa con base vegetal , a partir
de una receta dad y adicionarle harina de insecto para enriquecerla en proteina . La
valoracion del resultado se hara a partir de un analisis sensorial y fisicoquimico del
producto.
El mismo producto, con modificaciones de formato y peso se liofilizara par poder
obtener un snaks y se valorara su aceptacion por el consumidor

Overview (resum en anglès):
Insect flour as an enrichment for vegetable products and freeze-dried snacks

In recent years, insects have been introduced to the western market in different formats, but they are not yet part of a regular diet. The objective of this project is to analyze how the addition of Acheta domesticus flour affects protein enrichment in vegetable burgers and compare it with the influence it had on meat products in previous studies.

To carry out this objective, a preliminary study of the sector at a legislative and market level has been carried out, subsequently an organoleptic assessment has been made on a small scale of the products made with the different proportions of insect flour in order to see their viability and consider further product development.

The results obtained have indicated that all the parameters studied were affected by the addition of insect meal both at a nutritional and organoleptic level; obtaining an improvement in the nutritional profile and effects on the color and moisture of the final product. The textural results indicated a decrease in juiciness and an increase in cohesion according to the proportion of insect meal added.

The lyophilization of the samples of vegetable hamburgers with insect flour in snack format obtained a higher acceptability than that obtained by the meat hamburgers.

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