« Previous AbstractCoprinopsis cinerea as a model fungus to evaluate genes underlying sexual development in basidiomycetes    Next AbstractInstantaneous analysis of aldehydes in biological fluids using a spray interface coupled to a mass spectrometer »

Food Res Int

Title:		"Effect of heat processing on the nutrient composition, colour, and volatile odour compounds of the long-horned grasshopper Ruspolia differens serville"
Author(s):		Ssepuuya G; Nakimbugwe D; De Winne A; Smets R; Claes J; Van Der Borght M;
Address:		"KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, KU Leuven Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; Department of Food Technology and Nutrition, CAES, Makerere University, P.O. Box 7062, Kampala, Uganda. Electronic address: geoffrey.ssepuuya@kuleuven.be. Department of Food Technology and Nutrition, CAES, Makerere University, P.O. Box 7062, Kampala, Uganda. KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium; Centre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M(2)S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium. Electronic address: ann.dewinne@kuleuven.be. KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, KU Leuven Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium. Electronic address: ruben.smets@kuleuven.be. KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, KU Leuven Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium. Electronic address: johan.claes@kuleuven.be. KU Leuven, Department of Microbial and Molecular Systems (M2S), Lab4Food, KU Leuven Campus Geel, Kleinhoefstraat 4, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), Leuven, Belgium. Electronic address: mik.vanderborght@kuleuven.be"
Journal Title:		Food Res Int
Year:		2020
Volume:		20191128
Issue:
Page Number:		108831 -
DOI:		10.1016/j.foodres.2019.108831
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Heat processing is commonly used to prepare edible insects for consumption. This study aimed at determining the effect of boiling and subsequent oven roasting on Ruspolia differens' nutrient composition, colour and odor compounds. Boiling leads to: a significant increase in protein and decrease in fat content on a dry matter basis; a minimal influence on its amino and fatty acids profile; a significant reduction in its ash content due to leaching of phosphorus, potassium and sodium; a significant increase in iron, zinc, copper, manganese and calcium content; and a fivefold reduction in the amount of vitamin B12. Roasting leads to a relative increase in the amount of calcium and trace mineral elements but doesn't affect other nutrients. Roasting results into a more uniform colour intensity when green and brown polymorphs are roasted together. Lipid oxidation is responsible for the colour and aroma of heat processed R. differens"
Keywords:		Animals *Color Copper/analysis Edible Insects/metabolism *Food Handling Grasshoppers/metabolism *Hot Temperature Iron/analysis Manganese/analysis Odorants/*analysis Trace Elements/analysis Vitamin B 12/analysis Volatile Organic Compounds/*analysis Zinc/an;
Notes:		"MedlineSsepuuya, Geoffrey Nakimbugwe, Dorothy De Winne, Ann Smets, Ruben Claes, Johan Van Der Borght, Mik eng Research Support, Non-U.S. Gov't Canada 2020/02/11 Food Res Int. 2020 Mar; 129:108831. doi: 10.1016/j.foodres.2019.108831. Epub 2019 Nov 28"