Published July 18, 2024 | Version v1
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Propiedades tecnofuncionales y digestibilidad proteica de harina de grillo Acheta domesticus entera y desgrasada por fluidos supercríticos

Authors/Creators

  • 1. ROR icon Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco

Description

La harina de grillo Acheta domesticus se postula como una fuente alternativa de proteína. El objetivo de este trabajo fue describir las propiedades tecnofuncionales y la digestibilidad proteica de la harina de grillo Acheta domesticus desgrasada (HGS) y sin desgrasar (HG). Se evaluó su capacidad y estabilidad emulsionante, gelificación, retención de agua/aceite y capacidad espumante en diferentes condiciones de pH. Se encontró que la HGS tenía una mejor actividad emulsionante y mayor estabilidad de emulsión a pH 3.0. Además, HGS mostró mayor retención de agua/aceite. Se observó gelificación en soluciones al 30%. HGS mostró una mayor capacidad de espumado a pH 7.0 del 83.33% y una estabilidad de espumado del 54.7%. No hubo diferencias significativas en la digestibilidad proteica entre HGS y HG. La harina de grillo desgrasada presenta mejores propiedades tecnofuncionales, lo que la hace potencialmente útil en la formulación de alimentos para mejorar su perfil nutricional.

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Additional details

Dates

Submitted
2024-03-17
Accepted
2024-07-17
Available
2024-07-18

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