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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Detalles Bibliográficos
Autores principales: Kowalski, Stanisław, Gumul, Dorota, Oracz, Joanna, Rosicka-Kaczmarek, Justyna, Mikulec, Anna, Mickowska, Barbara, Skotnicka, Magdalena, Zborowski, Marek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669623/
https://www.ncbi.nlm.nih.gov/pubmed/38001765
http://dx.doi.org/10.3390/antiox12111912

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10669623/
https://www.ncbi.nlm.nih.gov/pubmed/38001765
http://dx.doi.org/10.3390/antiox12111912

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