Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (<i>Tenebrio molitor</i> L., <i>Acheta domesticus</i> L., <i>Alphitobius diaperinus</i> P.) were used at two different additive levels (15%...

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Bibliographic Details
Main Authors: Stanisław Kowalski, Joanna Oracz, Magdalena Skotnicka, Anna Mikulec, Dorota Gumul, Barbara Mickowska, Aleksandra Mazurek, Renata Sabat, Anna Wywrocka-Gurgul, Dorota Żyżelewicz
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Molecules
Subjects:
edible insects
amino acid profile
nutritional value of protein
fatty acid profile
sensory analysis
Online Access:https://www.mdpi.com/1420-3049/27/23/8472

Internet

https://www.mdpi.com/1420-3049/27/23/8472

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