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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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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:
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
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author Kowalski, Stanisław
Gumul, Dorota
Oracz, Joanna
Rosicka-Kaczmarek, Justyna
Mikulec, Anna
Mickowska, Barbara
Skotnicka, Magdalena
Zborowski, Marek
author_facet Kowalski, Stanisław
Gumul, Dorota
Oracz, Joanna
Rosicka-Kaczmarek, Justyna
Mikulec, Anna
Mickowska, Barbara
Skotnicka, Magdalena
Zborowski, Marek
author_sort Kowalski, Stanisław
collection PubMed
description 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 utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n − 6/n − 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact.
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spelling pubmed-106696232023-10-26 Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours Kowalski, Stanisław Gumul, Dorota Oracz, Joanna Rosicka-Kaczmarek, Justyna Mikulec, Anna Mickowska, Barbara Skotnicka, Magdalena Zborowski, Marek Antioxidants (Basel) Article 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 utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n − 6/n − 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact. MDPI 2023-10-26 /pmc/articles/PMC10669623/ /pubmed/38001765 http://dx.doi.org/10.3390/antiox12111912 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kowalski, Stanisław
Gumul, Dorota
Oracz, Joanna
Rosicka-Kaczmarek, Justyna
Mikulec, Anna
Mickowska, Barbara
Skotnicka, Magdalena
Zborowski, Marek
Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
title Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
title_full Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
title_fullStr Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
title_full_unstemmed Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
title_short Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours
title_sort chemical composition, antioxidant properties and sensory aspects of sponge cakes supplemented with edible insect flours
topic Article
url 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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