Development, Chemical and Organoleptic Characterisation of Gluten-free Millet Pasta Enriched with Insect Larvae – Abstract
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Abstract
Traditional pasta is a common and popular product in the world, however, it is high in carbohydrates and calories and low in fiber, which can rapidly raise blood sugar levels. One of the best alternatives may be millet pasta, which is not only filling, nutrient rich, and naturally gluten-free but also contains significant amounts of essential amino acids. The question is whether it is possible to produce pasta that can be incorporated into a wide range of diets and have the lowest possible environmental impact? In our work, we have therefore enriched millet flour with insect larvae (Tenebrio molitor) at 5, 10, 15 and 20% and then carried out physical and chemical tests on the flour mixtures, dry pasta, and cooked pasta. Physical measurements have shown that the moisture content of the flour mixtures and the dry doughs decreased with enrichment (values ranging from 9.627 to 8.637% and from 0.41 to 0.400%, respectively). In terms of chemical results, cooking and drying increased the water-soluble antioxidant capacity (values ranging from 0.25 to 0.432 mg/g DM and 0.302 to 0.506 mg/g DM) and the total water-soluble polyphenol content (0.30 to 0.396 mg/g of DM and 0.65 to 0.448 mg/g of DM) of dry doughs compared to the flour mixes, while the water-soluble protein content (17.007 to 30.916 mg/g DM and 15.532 to 15.155 mg/g DM) decreased. (DM = dry material) DOI: https://doi.org./10.52091/EVIK-2023/3-2-HUN Received: June 2023 / Accepted: August 2023 1
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