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Desenvolvimento de barras de cereais com farinha de inseto (Acheta domesticus): uma alternativa proteica e sustentável
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Abstract(s)
Os insetos na alimentação humana surgem como fonte proteica alternativa, sendo que a produção dos mesmos promove uma maior sustentabilidade ambiental, requer menor espaço para a sua domesticação e recursos para a sua produção, causando uma menor poluição do ambiente. O presente trabalho visa avaliar as potencialidades do uso de Acheta domesticus (na forma de “farinha”) na elaboração de barras energéticas e proteicas, dando-se especial atenção ao uso de ingredientes regionais, de modo a proporcionar a valorização de produtos autóctones do país/região. Assim, desenvolveram-se e avaliaram-se inicialmente barras de cereais sem a “farinha” de inseto para obter uma formulação base que fosse a mais apreciada. Após esta fase, incorporou-se na formulação preferida pelos provadores “farinha” de Acheta domesticus nas proporções de 5% e 10%, tendo sido analisados a cor, atividade da água (aW), teor de humidade, pH, cinzas, minerais, proteína, gordura total, perfil de ácidos gordos e fibra dietética total, bem como a avaliação microbiológica e sensorial. Em termos de cor, as formulações com inseto apresentaram valores de luminosidade e tonalidade semelhantes à formulação controlo. Os valores de aw foram sempre inferiores a 0,6, sugerindo estabilidade microbiológica. A adição de “farinha” de inseto a 10% aumentou o teor de cinzas. Contudo, os teores de potássio, magnésio, ferro e manganês não se alteraram de forma significativa com a adição de “farinha” de inseto. Pelo contrário, observou-se um aumento nos teores de sódio e zinco. A formulação controlo apresentou um teor de proteína igual a 15,1%, p.f., aumentando para 17,6 e 20,9% após a adição de 5 e 10% de “farinha” de inseto, respetivamente, sendo estas últimas consideradas fontes de proteína, bem como de fibra (>3 g de fibra/100 g de produto (p.f.). Os valores de MUFA e PUFA foram elevados (>80%), sendo os ácidos gordos oleico (C18:1n9c) e linoleico (C18:2n6c) maioritários. Em termos microbiológicos, os produtos elaborados apresentaram uma qualidade microbiológica satisfatória. Todas as formulações foram avaliadas positivamente em relação aos parâmetros analisados na análise sensorial, no entanto, a formulação controlo foi a preferida pelos consumidores. O presente trabalho permitiu demonstrar o potencial da incorporação da farinha de inseto em alimentos como os snacks, sendo uma alternativa sustentável e nutritiva, rica em proteína e fibras.
Insects in human food emerge as an alternative protein source, with their production promoting greater environmental sustainability, requiring less space for domestication and fewer resources for production, causing less pollution to the environment. This study aims to evaluate the potential of using Acheta domesticus (in the form of "flour") in the production of protein energy bars, with special attention given to the use of regional ingredients that enhance the value of products native to the country/region. Therefore, cereal bars were initially developed and evaluated without insect “flour” to obtain a base formulation that was most appreciated. After this phase, “flour” from Acheta domesticus was incorporated into the preferred formulation in proportions of 5% and 10%, analyzing color, water activity (aW), moisture content, pH, ash, minerals, protein, total fat, fatty acid profile, and total dietary fiber, as well as microbiological and sensory properties. In terms of color, the insect-containing formulations showed brightness and hue values not significantly different from the control formulation. The aw values were always below 0.6, suggesting microbiological stability. The addition of 10% insect “flour” increased the ash content. However, the levels of potassium, magnesium, iron, and manganese did not change significantly with the addition of insect “flour”. On the contrary, there was na increase in the levels of sodium and zinc. The control formulation had a protein contente of 15.1%, f.w., which increased to 17.6% and 20.9% after the addition of 5% and 10% insect “flour”, respectively, these latter being considered a source of protein, as well as of fiber (>3 g of fiber/100 g of product (f.w.). The bars developed in this study exhibited high MUFA and PUFA values (>80%), with oleic (C18:1n9c) and linoleic (C18:2n6c) fatty acids being the most predominant. In microbiological terms, the products prepared presented satisfactory microbiological quality. All formulations were evaluated positively in relation to the parameters analyzed in the sensory analysis; however, the control formulation was preferred by consumers. This study demonstrated the potential of incorporating insect “flour” into foods such as snacks, as a sustainable and nutritious alternative, rich in protein and fiber.
Insects in human food emerge as an alternative protein source, with their production promoting greater environmental sustainability, requiring less space for domestication and fewer resources for production, causing less pollution to the environment. This study aims to evaluate the potential of using Acheta domesticus (in the form of "flour") in the production of protein energy bars, with special attention given to the use of regional ingredients that enhance the value of products native to the country/region. Therefore, cereal bars were initially developed and evaluated without insect “flour” to obtain a base formulation that was most appreciated. After this phase, “flour” from Acheta domesticus was incorporated into the preferred formulation in proportions of 5% and 10%, analyzing color, water activity (aW), moisture content, pH, ash, minerals, protein, total fat, fatty acid profile, and total dietary fiber, as well as microbiological and sensory properties. In terms of color, the insect-containing formulations showed brightness and hue values not significantly different from the control formulation. The aw values were always below 0.6, suggesting microbiological stability. The addition of 10% insect “flour” increased the ash content. However, the levels of potassium, magnesium, iron, and manganese did not change significantly with the addition of insect “flour”. On the contrary, there was na increase in the levels of sodium and zinc. The control formulation had a protein contente of 15.1%, f.w., which increased to 17.6% and 20.9% after the addition of 5% and 10% insect “flour”, respectively, these latter being considered a source of protein, as well as of fiber (>3 g of fiber/100 g of product (f.w.). The bars developed in this study exhibited high MUFA and PUFA values (>80%), with oleic (C18:1n9c) and linoleic (C18:2n6c) fatty acids being the most predominant. In microbiological terms, the products prepared presented satisfactory microbiological quality. All formulations were evaluated positively in relation to the parameters analyzed in the sensory analysis; however, the control formulation was preferred by consumers. This study demonstrated the potential of incorporating insect “flour” into foods such as snacks, as a sustainable and nutritious alternative, rich in protein and fiber.
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Keywords
Insetos comestíveis Acheta domesticus Perfil nutricional Barras energéticas proteicas Sustentabilidade