000127797 001__ 127797
000127797 005__ 20241125101144.0
000127797 0247_ $$2doi$$a10.3390/foods12183460
000127797 0248_ $$2sideral$$a134898
000127797 037__ $$aART-2023-134898
000127797 041__ $$aeng
000127797 100__ $$0(orcid)0009-0006-4144-7150$$aArdila, Paula
000127797 245__ $$aInnovative Plant-Based Burger Enriched with Tenebrio molitor Meal: Characterization and Shelf-Life
000127797 260__ $$c2023
000127797 5060_ $$aAccess copy available to the general public$$fUnrestricted
000127797 5203_ $$aEnvironmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious, and tasty foods. Alternative protein sources of plant origin can be an alternative to meat but their low biological value proteins can be a problem. Novel foods, such as insect meals, can meet current consumer’s demands. Therefore, this research has developed innovative prototypes of analog burgers with insect and vegetable proteins. Concerned about health and allergies, a prototype incorporating soya to satisfy coeliacs was developed. An iterative and heuristic process was carried out to test the product development feasibility. The main raw materials used were insect flour (Tenebrio molitor), seitan, and soya. In addition, oat and sodium alginate were used as binders. The shelf-life of the new product was evaluated by physicochemical (pH, aw, moisture, color, acidity, and peroxide index) and sensory analysis (quantitative analysis QDA). The production of the burger analogs was feasible. Product characterization showed significant differences (p < 0.05) among samples for organoleptic properties, highlighting texture changes. Using a multivariate model, it was established that the “best before date” occurs at seven days for all developed prototypes, conditioned by microbial growth. Finally, the spoilage model indicated an important contribution to bacterial growth with a notable modification to the pastiness and hardness of the burger analogs developed.
000127797 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000127797 590__ $$a4.7$$b2023
000127797 592__ $$a0.87$$b2023
000127797 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b38 / 173 = 0.22$$c2023$$dQ1$$eT1
000127797 593__ $$aFood Science$$c2023$$dQ1
000127797 593__ $$aHealth (social science)$$c2023$$dQ1
000127797 593__ $$aPlant Science$$c2023$$dQ1
000127797 593__ $$aHealth Professions (miscellaneous)$$c2023$$dQ1
000127797 593__ $$aMicrobiology$$c2023$$dQ2
000127797 594__ $$a7.4$$b2023
000127797 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000127797 700__ $$0(orcid)0000-0002-3244-4699$$aHonrado, Adrián$$uUniversidad de Zaragoza
000127797 700__ $$0(orcid)0000-0002-1905-5883$$aMarquina, Pedro$$uUniversidad de Zaragoza
000127797 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán, José Antonio$$uUniversidad de Zaragoza
000127797 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche, Juan B.$$uUniversidad de Zaragoza
000127797 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000127797 773__ $$g12, 18 (2023), 3460 [15 pp.]$$pFoods$$tFoods$$x2304-8158
000127797 8564_ $$s1073969$$uhttps://zaguan.unizar.es/record/127797/files/texto_completo.pdf$$yVersión publicada
000127797 8564_ $$s2817935$$uhttps://zaguan.unizar.es/record/127797/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000127797 909CO $$ooai:zaguan.unizar.es:127797$$particulos$$pdriver
000127797 951__ $$a2024-11-22-12:03:46
000127797 980__ $$aARTICLE