Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders
The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flou...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-06-01
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| Series: | Sensors |
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| Online Access: | https://www.mdpi.com/1424-8220/20/12/3569 |
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| author | Martin Adamek Anna Adamkova Jiri Mlcek Klara Vojackova Oldrich Famera Martin Buran Veronika Hlobilova Martina Buckova Mojmir Baron Jiri Sochor |
| author_facet | Martin Adamek Anna Adamkova Jiri Mlcek Klara Vojackova Oldrich Famera Martin Buran Veronika Hlobilova Martina Buckova Mojmir Baron Jiri Sochor |
| author_sort | Martin Adamek |
| collection | DOAJ |
| description | The present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flour, 10% grape pomace, and 10% mealworm. X-ray analysis was used to measure the mineral content of calcium, iron, copper, and zinc. The properties of the individual mixture were monitored using an experimental electronic nose and a thermodynamic sensor system during the leavening. The results showed that a combination of 50% grape pomace and 50% mealworm larvae was advantageous from the viewpoint of the favorable representation of minerals. The analyzed mixture contained a high proportion of calcium (3976.7 ± 362.9 mg·kg<sup>−1</sup>), iron (209.3 ± 25.7 mg·kg<sup>−1</sup>), and copper (65.0 ± 100.1 mg·kg<sup>−1</sup>) for grape pomace as well as a high proportion of zinc (277.0 ± 21.9 mg·kg<sup>−1</sup>) for the mealworm larvae. However, this mixture showed a small change in the heat flux response when analyzed with thermodynamic sensors (lower yeast activity and worse gas formation properties resulted from the sensor characteristic with a lower response). The 100% wheat flour had the highest response, and the second highest response was recorded for a mixture of wheat flour with 10% grape pomace and 10% mealworm larvae. This combination also often had one of the highest responses when measured with an experimental electronic nose, so this combination was considered as one of the most advantageous options for processing from the mixtures mentioned in the article. |
| first_indexed | 2024-03-10T18:55:28Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 1424-8220 |
| language | English |
| last_indexed | 2024-03-10T18:55:28Z |
| publishDate | 2020-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Sensors |
| spelling | doaj.art-902b623271f640d08ed5ff51ebbfc0f12023-11-20T04:49:06ZengMDPI AGSensors1424-82202020-06-012012356910.3390/s20123569Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm PowdersMartin Adamek0Anna Adamkova1Jiri Mlcek2Klara Vojackova3Oldrich Famera4Martin Buran5Veronika Hlobilova6Martina Buckova7Mojmir Baron8Jiri Sochor9Department of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech RepublicDepartment of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech RepublicDepartment of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech RepublicDepartment of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech RepublicDepartment of Food Science, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Praha 6 - Suchdol, Czech RepublicDepartment of Microelectronics, Faculty of Electrical Engineering and Communication, Brno University of Technology, Technicka 3058/10, 616 00 Brno, Czech RepublicDepartment of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech RepublicDepartment of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 275, 760 01 Zlin, Czech RepublicDepartment of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech RepublicDepartment of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech RepublicThe present article dealt with the fortification of plain wheat flour by the addition of grape pomace flour and mealworm larvae powder, focusing on the mineral content and selected properties of the dough. The work also analyzed the properties of one mixture in a weight combination of 80% wheat flour, 10% grape pomace, and 10% mealworm. X-ray analysis was used to measure the mineral content of calcium, iron, copper, and zinc. The properties of the individual mixture were monitored using an experimental electronic nose and a thermodynamic sensor system during the leavening. The results showed that a combination of 50% grape pomace and 50% mealworm larvae was advantageous from the viewpoint of the favorable representation of minerals. The analyzed mixture contained a high proportion of calcium (3976.7 ± 362.9 mg·kg<sup>−1</sup>), iron (209.3 ± 25.7 mg·kg<sup>−1</sup>), and copper (65.0 ± 100.1 mg·kg<sup>−1</sup>) for grape pomace as well as a high proportion of zinc (277.0 ± 21.9 mg·kg<sup>−1</sup>) for the mealworm larvae. However, this mixture showed a small change in the heat flux response when analyzed with thermodynamic sensors (lower yeast activity and worse gas formation properties resulted from the sensor characteristic with a lower response). The 100% wheat flour had the highest response, and the second highest response was recorded for a mixture of wheat flour with 10% grape pomace and 10% mealworm larvae. This combination also often had one of the highest responses when measured with an experimental electronic nose, so this combination was considered as one of the most advantageous options for processing from the mixtures mentioned in the article.https://www.mdpi.com/1424-8220/20/12/3569flourdoughmealwormsgrape pomacewheat flour |
| spellingShingle | Martin Adamek Anna Adamkova Jiri Mlcek Klara Vojackova Oldrich Famera Martin Buran Veronika Hlobilova Martina Buckova Mojmir Baron Jiri Sochor Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders Sensors flour dough mealworms grape pomace wheat flour |
| title | Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders |
| title_full | Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders |
| title_fullStr | Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders |
| title_full_unstemmed | Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders |
| title_short | Sensor Systems for Detecting Dough Properties Fortified with Grape Pomace and Mealworm Powders |
| title_sort | sensor systems for detecting dough properties fortified with grape pomace and mealworm powders |
| topic | flour dough mealworms grape pomace wheat flour |
| url | https://www.mdpi.com/1424-8220/20/12/3569 |
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