Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours

Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours

The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The uti...

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Bibliographic Details
Main Authors: Stanisław Kowalski, Dorota Gumul, Joanna Oracz, Justyna Rosicka-Kaczmarek, Anna Mikulec, Barbara Mickowska, Magdalena Skotnicka, Marek Zborowski
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Antioxidants
Subjects:
edible insects
amino acid profile
nutritional value of protein
texture profile analysis
fatty acid profile
antioxidant properties
Online Access:https://www.mdpi.com/2076-3921/12/11/1912

Internet

https://www.mdpi.com/2076-3921/12/11/1912

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