Insect proteins : characterisation and development of meat analogues : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until further notice.
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Date
2019
DOI
Open Access Location
Authors
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Publisher
Massey University
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The Author
Abstract
Insect proteins are under constant exploration by researchers as a sustainable protein source
to fulfil the rising needs of dietary proteins. Commercial insect powders are a rich source
of protein having crude protein content up to 70 % on dry weight basis, which is equivalent
to plant protein concentrates. In this study, commercially produced cricket powder was
characterised for nutritional and functional attributes and further investigated for its ability
to produce fibrous meat analogues when blended with plant proteins using a pilot-scale
process. The specific objectives of current study were i) To determine nutritional value and
functionality of commercial cricket powders; ii) To standardise a formulation using cricket
powder and plant proteins blends for a pilot- scale process for producing meat analogues.--Shortened abstract
Description
Embargoed until further notice
Keywords
Edible insects, Crickets, Proteins, Meat substitutes