To improve the nutritional value and biofunctionalities of traditional rice noodles, this study focused on the effects of incorporating cricket powder (CP) and silkworm pupae powder (SP) on the protein content and digestibility, starch digestibility, and antioxidant potential, as well as the sensory and cooking qualities of rice noodles. Compared to the control (4.96 % and 63.25 %), CP and SP significantly increased the protein content (12.06 %–25.85 %) and in vitro digestibility (71.61 %–90.58 %) ( p < 0.05). CP and SP also considerably reduced the estimated glycemic index from 70.36 to 53.47, which may be partly related to the binding of more protein and lipid, as revealed by Fourier-transform infrared spectroscopy. Nevertheless, scanning electron microscopy showed a loose and porous noodle structure, which contributed to higher cooking loss, reduced cohesiveness, and lower tensile strength. Overall, these findings suggest that edible insect powders are promising ingredients for developing functional foods with enhanced nutritional properties.
Summary The purpose of this experiment was to explore the improvement of tussah pupa powder on the deterioration of pork batter emulsion gel by using proteomics, distribution of moisture, rheological properties and surface hydrophobicity. The results showed that the myosin decomposed as the heating temperature increased; as the increase of the addition proportion of tussah pupa powder at each sterilisation temperature point, compared to the control group, the pH of a pork batter emulsified gel showed a significant increased trend ( P < 0.05); the low molecular weight proteins or formed oligomers of tussah pupa powder could be used as fillers to participate in the formation process of gel network; the vitellogenin of tussah pupa powder could form a ‘skeleton’ in the pork batter system; as the sterilisation temperature at 100 °C (30 min) and 110 °C (30 min), the surface hydrophobicity was the largest as the addition amount 2%. In short, the tussah pupae powder could improve the deterioration characteristics of the pork batter emulsified gel by influencing the pH, surface hydrophobicity and the formation of gel network of pork batter system. This research provided theoretical support for improving the process property of the meat products.
危险品化学品经营许可证（带存储）