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EVALUATION OF THE IMPACT OF CRICKET POWDER

23/04/2018 17:27

Due to a rising demand for proteins, food industry is seeking new alternative protein sources that can be used for human food.

Edible insects are a part of the human diet in many parts of the world. They need less feed and produce less greenhouse gas and ammonia than conventional livestock. High in proteins, low in lipids and sugars, flours made from insects are an excellent way to improve the nutritional composition of the cereal products.

Because of that, the addition of insects in food and feed has been recently pursued. In addition to its positive nutritional impact, insect powders certainly have important impacts on dough’s rheological properties. The cereal industry must anticipate these effects and adapt formulations and/or processes.

Consequently, it is necessary to assess the rheological behavior of cricket powder alone and to evaluate the impact of cricket powder addition on the overall quality of doughs and the characteristics of the final products.

To see the complete CHOPIN Technologies study,click here 

Rheological characterization of nixtamalized corn doughs

20191114

Corn can be nixtamalized (soaked and cooked in an alkaline solution) for improving its nutritional value, flavor and aroma and for reducing mycotoxins. The nixtamalized corn is then grinded in order to obtain a dough (masa) which will be used to produce tortilla chips (nacho type). ...

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1st place in the “Undergraduate Student Technical Paper Global Competition” was awarded to a team that created a new bread formulation using the Mixolab 2!

20190926

Congratulations to Annel Saavedra and Dominique Almendariz whose project objectives were to use soursop agroindustrial residues to partially substitute wheat flour in a new bread formulation.

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