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Use of insects and pea powder as alternative protein and mineral sources in extruded snacks

Abstract:

One of the general trends in the food industry is the production of new healthy snack products. Extrusion is one of the most versatile and efficient food processing techniques used in preparation of starch-based foods. Alternative sources of nutrients such as proteins and minerals are interesting ingbkp_redients to add to these products. The aim of this work was to evaluate the effects of enrichment with Alphitobius diaperinus, Tenebrio molitor, and pea protein powder on physicochemical and nutritional properties of extruded snacks. Extrudates were made using a single-screw extruder, with 5% of enrichment materials and 95% corn grits. Water content, water activity, particle size, expansion index, bulk density, porosity, water absorption index, water solubility index, swelling index, hygroscopicity, colour, texture, protein, and mineral content were assessed. The results show that enrichment ingbkp_redients are a practical alternative in extrudate formulation, maintaining physicochemical characteristics of the products and improving nutritional aspects.