Descripció del contingut i pla d'activitats:
Aquest treball fi de grau versarà sobre l'utilitzacio de farina
d'insecte (Tenebrius i Acheta domesticus) per l'elaboració de
galetes , amb la finalitat d'obtenir un producte enriquit
tradicionalment. Per comprovar la validesa del producte elaborat es
faran diferents anàlisi fisicoquímics ( color, textura ) i proves
sensorials d'acceptació. Els resultats obtinguts es tractaran
estadísticament per comprovar la seva validesa
Overview (resum en anglès): Entomophagy, or insect consumption, has become a growing food trend due to its nutritional properties, environmental sustainability, and economic potential within the food industry. This final degree thesis aims to study the feasibility of using flour from Tenebrio molitor and Acheta domesticus, in the production of biscuits.
To carry out the study, 'cookies' style cookies were made using Tenebrio molitor and Acheta domesticus flour with formulations of 1% and 2% respectively and comparing the effect of the addition of chocolate nibs was evaluated the sensorial acceptability of cookies compared to control cookies made with wheat flour.
The results have shown that the biscuits made with insect flour were comparable in terms of sensory acceptability to the control biscuits through a sensory tasting panel with EEABB consumers and the physicochemical analyzes of texture, color, activity water Likewise, the chocolate nibs bring more structural stability to all the masses as well as the characteristic 'cookie' flavor, this led to a better acceptance by consumers of chocolate biscuits.
In conclusion, the feasibility of using Tenebrio molitor and Acheta domesticus in the preparation of biscuits has been demonstrated with good acceptance by consumers with a consumption preference for Acheta domesticus biscuits with chocolate nibs.