Abstract
The goal of this research work was to propose formulations of bread products including South American palm weevil (Rhynchophorus palmarum) larvae harvested in the Ecuadorian Amazon region. Three bread formulations (treatments) were proposed to make bread pieces; replacement percentages with biomass of South American palm weevil larvae of each treatment were 5% (T1), 10% (T2), and 15% (T3). A standard treatment, T0, with 0% re-placement was also part of the experiment. Fat was characterized in bread pieces obtained. Contents of saturated, mono, and polyunsaturated fatty acids were measured by gas chromatography. Firmness was determined by tex-turometry by a simple cycle compression. As the South American palm weevil larvae biomass addition percentage increased in the proposed formulations, mono-unsaturated fatty acids amount also increased from 3.37% (T1) to 3.51% (T3), in the same subject, the percentage of polyunsaturated acids were in the range from 1.28% (T1) to 1.55% (in T3). Firmness increased as the percentage of palm weevil larvae biomass were higher (5,348 gf in T1 and 6,925 gf in T3). The inclusion of palm weevil larvae biomass in bread making contributed to increasing the levels of mono and polyunsaturated fatty acids, resulting in a product with functional properties.
Presenters
Omar MartÃnez MoraProfesor, Food Department, Universidad Tecnica de Machala, El Oro, Ecuador
Details
Presentation Type
Theme
KEYWORDS
BAKERY PRODUCTS, CHONTACURO, ENTOMOPHAGY, FAT, MICRO-LIVESTOCK
