CBL - Campus del Baix Llobregat

Projecte llegit

Títol: Avaluació dew l'efecte de diferents percentatges de farina d'insectes en les propietats reologiques de pures

Estudiant que ha llegit aquest projecte:


Departament: DEAB

Títol: Avaluació dew l'efecte de diferents percentatges de farina d'insectes en les propietats reologiques de pures

Data inici oferta: 26-01-2023      Data finalització oferta: 26-09-2023

Estudis d'assignació del projecte:

Lloc de realització:


Paraules clau:
Sostenibilitat, proteïna, viscositat, tixotropia, color.

Descripció del contingut i pla d'activitats:
El treball es basarà en l'ús de farina d'insecte per enriquir pures comercials ( patata i pesol) a nivell proteic i avaluar el seu efecte en les propietats reològiques i texturals.
L'objectiu serà esbrinar quina seria la màxima concentració acceptable de farina d'insecte que es pot addicionar als pures per mantenir unes adequades propietats reològiques i veure la diferencia de comportament entre ells.

Overview (resum en anglès): Although the use of insects in food is not new in many cultures such as Asian or Central American cultures, it is new in Europe. Taking this into account, European legislation, for the moment, only allows a certain number of insects for human consumption: larvae of Tenebrio molitor (mealworms), locusta migratoria (migratory grasshopper), acheta domesticus (house cricket) and the larvae of Alphitobius diaperinus (garbage beetle).
In general, the use of insect meal will provide us with proteins, essential amino acids, minerals and vitamins to the product, in addition to contributing to the sustainability of the planet, since its breeding has a low environmental impact, which encompasses sun, water, energy and CO¿ footprint).
The main objective of this work was to evaluate the effects caused by the addition of various doses (3%, 5% and 7%) of insect meal (from Acheta domesticus) together with hydrocolloids such as agar (0.25 and 5%) and alginate (0.5 and 1%). And to assess the effects they had on the rheological properties (viscosity, thixotropy, viscoelasticity) of the mashed potato.
The results indicate that the addition of insect meal to the mashed potato improved the nutritional composition and rheological characteristics. In addition to causing a loss of brightness and darkening of the mixture. According to the results obtained, it was found that the viscosity and thixotropy of the mixtures increased because the hydrocolloids and the insect flour may have contributed to the swelling of the starch granules, facilitating the access of water to their interior. The combination of adding alginate and flour did not result in such a significant change on the samples as did agar, which improved the rheological performance.
Therefore, it can be concluded that the combination of added insect meal and agar (at the concentrations used) is the most efficient in improving the rheological characteristics of the puree. Furthermore, the more insect meal added to the sample, the lower the consumer acceptance.

© CBLTIC Campus del Baix Llobregat - UPC