Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour
Issued Date
2022-01-01
Resource Type
ISSN
09505423
eISSN
13652621
Scopus ID
2-s2.0-85116492622
Journal Title
International Journal of Food Science and Technology
Volume
57
Issue
1
Start Page
631
End Page
642
Rights Holder(s)
SCOPUS
Bibliographic Citation
International Journal of Food Science and Technology Vol.57 No.1 (2022) , 631-642
Suggested Citation
Hirunyophat P., Chalermchaiwat P., On-nom N., Prinyawiwatkul W. Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour. International Journal of Food Science and Technology Vol.57 No.1 (2022) , 631-642. 642. doi:10.1111/ijfs.15356 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/87483
Title
Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour
Author's Affiliation
Other Contributor(s)
Abstract
Effects of Lecithin (LC):Calcium carbonate (CaCO3) ratios (0.00:0.50, 0.10:0.40, 0.25:0.25, 0.40:0.10 and 0.50:0.00%w/w) on selected physicochemical properties and sensory acceptability of extruded breakfast cereals made with silkworm (Samia ricini D.) pupae powder and rice flour were investigated. The control sample was made without LC:CaCO3. Compared to the control, addition of LC significantly (P ≤ 0.05) reduced sectional expansion index, water solubility index and hardness, while increasing L*, bulk density and water absorption index of the samples. Increasing the CaCO3 level decreased bulk density while increased L*, ΔE*, sectional expansion index and crispness. The LC:CaCO3 interaction influenced aw, moisture, porosity and sensory liking, especially at 0.10:0.40%w/w which was suitable to produce the breakfast cereals. All samples had a protein content between 31.70% and 33.76% (dry basis), which made them qualified as a “high-protein” source. The white malt–honey flavour coating increased liking scores of the finished product compared to the uncoated ones.