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Insect flour as milk protein substitute in fermented dairy products

2024Journal article Open access
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dc.contributor.authorNeves, Vítor
dc.contributor.authorCampos, Lara
dc.contributor.authorRibeiro, Nuno
dc.contributor.authorCosta, Rui
dc.contributor.authorCorreia, Paula
dc.contributor.authorC. Goncalves, J.
dc.contributor.authorHenriques, Marta
dc.date.accessioned2024-12-02T14:31:21Z
dc.date.available2024-12-02T14:31:21Z
dc.date.issued2024
dc.description.abstractFermented dairy products (FDP) are consumed worldwide, due to their nutritional attributes and sensory properties. In the last decade, edible insects have been the subject of research as a sustainable source of protein to be introduced into the food industry. This study aims to demonstrate the effectiveness of black soldier fly (BSF) and drone brood (DB) flours in FDP, with or without probiotics, as a viable substitute of milk powder during refrigerated storage for 21 days. The nutritional composition of the products remained unchanged despite the addition of insect flour, with a fat content of ~0.95% and a protein content of ~4.7%. The products acidity increased from 0.78 to 1.06% lactic acid during storage. The colour of the FDP was typical yellowish-white, except for those containing BSF flour which had a darker colour. For all FDP, syneresis values were below 10% after the first day of storage, particularly for those with DB flour with syneresis as low as 5%. The probiotics had the highest values of Lactobacillus spp. (>6 log CFU/g) and Streptococcus spp. (>10 log CFU/g). The addition of the BSF flour was found to have a negative impact in the consumers’ perception of the products, according to the sensory analysis.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.fbio.2024.104379pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/8658
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherFood Biosciencept_PT
dc.relationCERNAS (https://doi.org/10.54499/UIDP/00681/2020)pt_PT
dc.subjectblack soldier fly flourpt_PT
dc.subjectdrone brood flourpt_PT
dc.subjectfermented dairy productspt_PT
dc.subjectinsectspt_PT
dc.subjectphysicochemical propertiespt_PT
dc.subjectprobioticspt_PT
dc.titleInsect flour as milk protein substitute in fermented dairy productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.startPage104379pt_PT
oaire.citation.titleFood Biosciencept_PT
oaire.citation.volume60pt_PT
person.familyNameCorreia
person.familyNameGonçalves
person.familyNameHenriques
person.givenNamePaula
person.givenNameJoão Carlos
person.givenNameMarta Helena Fernandes
person.identifier1299655
person.identifierH-4029-2019
person.identifier.ciencia-id7915-FB81-4520
person.identifier.ciencia-idE411-A4A3-F728
person.identifier.ciencia-id401F-3B59-CFC0
person.identifier.orcid0000-0002-2023-4475
person.identifier.orcid0000-0003-3763-1503
person.identifier.orcid0000-0001-9214-0614
person.identifier.scopus-author-id24597116100
person.identifier.scopus-author-id55951854100
person.identifier.scopus-author-id7006664977
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication397e6196-5fed-44bb-b807-dacd9b85ae27
relation.isAuthorOfPublication86ea2dcb-45ec-47c9-bae0-c55a4af5d658
relation.isAuthorOfPublication.latestForDiscovery9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0

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