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

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.