Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (Acheta domesticus) Flour Using Hydrocolloids by an I-Optimal Design

The fortification of food with edible insect flour can improve its nutrition profile, but also affect its techno-functional characteristics. In this study, an I-optimal design was applied to improve the rheological and textural properties of wheat flour chapatti containing 10% cricket (Acheta domest...

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Detalles Bibliográficos
Autores principales: Khatun, Habiba, Lievens, Siebe, Smets, Ruben, Akhtaruzzaman, Mohammad, Van Der Borght, Mik, Claes, Johan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657930/
https://www.ncbi.nlm.nih.gov/pubmed/36360080
http://dx.doi.org/10.3390/foods11213467

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657930/
https://www.ncbi.nlm.nih.gov/pubmed/36360080
http://dx.doi.org/10.3390/foods11213467

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