Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to produce protein fortified breads. The addition of mealworm powder (MP) did not negatively affect the technological featu...

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Detalles Bibliográficos
Autores principales: Roncolini, Andrea, Milanović, Vesna, Cardinali, Federica, Osimani, Andrea, Garofalo, Cristiana, Sabbatini, Riccardo, Clementi, Francesca, Pasquini, Marina, Mozzon, Massimo, Foligni, Roberta, Raffaelli, Nadia, Zamporlini, Federica, Minazzato, Gabriele, Trombetta, Maria Federica, Van Buitenen, Anse, Van Campenhout, Leen, Aquilanti, Lucia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6358109/
https://www.ncbi.nlm.nih.gov/pubmed/30707742
http://dx.doi.org/10.1371/journal.pone.0211747

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6358109/
https://www.ncbi.nlm.nih.gov/pubmed/30707742
http://dx.doi.org/10.1371/journal.pone.0211747

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