foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-1-165-178foodsyst-426Research ArticleСтатьиBiscuits enriched with the edible powder of Angoumois grain moth (Sitotroga cerealella): Optimization, characterization and consumer perception assessmentПеченье, обогащенное пищевым порошком Ангумуазской моли (Sitotroga cerealella): оптимизация, характеристика и оценка потребительского восприятияhttps://orcid.org/0000-0002-2374-3929МохсенС. Н.MohsenS. M.

Мохсен С. М. — профессор, Кафедра науки о питании, Сельскохозяйственный факультет12613, Египет, Гиза, ул. Гамаа, 1Тел.: +2–0122–310–13–17

Sobhy M. Mohsen, Professor1 Gamaa Street, 12613, Giza, EgyptTel.: +2–0122–310–13–17

sobmohsen1@hotmail.comАшрафА.AshrafA.

Ашраф А. — ассистент, Кафедра науки о питании, Сельскохозяйственный факультет12613, Египет, Гиза, ул. Гамаа, 1Тел.: +2–0112–278–71–42

Amal Ashraf, Teaching Assistant, Department of Food Science1 Gamaa Street, 12613, Giza, EgyptTel.: +2–0112–278–71–42

amal.zayed@agr.cu.edu.eghttps://orcid.org/0000-0002-4875-400XАхмедС. С.AhmedS. S.

Ахмед С. С. — профессор, Кафедра энтомологии и пестицидов, Сельскохозяйственный факультет12613, Египет, Гиза, ул. Гамаа, 1Тел.: +2–0100–922–36–83

Sayeda S. Ahmed, Professor, Department of Entomology and Pesticides1 Gamaa Street, 12613, Giza, EgyptTel.: +2–0100–922–36–83

Sayeda01@agr.cu.edu.eghttps://orcid.org/0000-0002-7012-6667АбедельмаксудТ. Г.AbedelmaksoudT. G.

Абедельмаксуд Т. Г. — адъюнкт-профессор, Кафедра науки о питании, Сельскохозяйственный факультет12613, Египет, Гиза, ул. Гамаа, 1Тел.: +2–0110–144–12–80

Tarek G. Abedelmaksoud, Associate Professor, Department of Food Science1 Gamaa Street, 12613, Giza, EgyptTel.: +2–0110–144–12–80

tareekgamal_88@agr.cu.edu.egКаирский университетЕгипетCairo UniversityEgypt20242204202471165178Copyright © Mohsen S.M., Ashraf A., Ahmed S.S., Abedelmaksoud T.G., 20242024Мохсен С.Н., Ашраф А., Ахмед С.С., Абедельмаксуд Т.Г.Mohsen S.M., Ashraf A., Ahmed S.S., Abedelmaksoud T.G.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/426

During this study, the dried powder of Angoumois grain moth (Sitotroga cerealella) (AGM) was used as an excellent source of protein to produce nutritional biscuits. Physical, chemical, rheological and microbiological characteristics of biscuits with the optimum AGM percentage (5%) were evaluated compared to the control. The response surface methodology (RSM) with optimal (custom) design was first employed for optimizing the percentage of the AGM powder in biscuits. The optimum selected percentage of the AGM powder was 5% and a quadratic model was found to yield the best fit. The evaluation of parameters of biscuits (ash, protein, fiber and fat content) showed that most of the values, except carbohydrate, significantly increased with AGM inclusion (5%) compared to the control. Also, an increase in diameter, spread ratio and weight values and a decrease in the thickness and break strength of the biscuits were observed with AGM powder inclusion. The presence of the 5% AGM powder slightly increased water absorption, and dough development time also increased compared to the control sample. However, stability of dough decreased. The sanitary conditions of the AGM biscuits were satisfactory as the analytical results were within the established values specified in the regulation. The study revealed that Angoumois grain moth is an excellent source of nutrients necessary for combating protein-energy-malnutrition rampant in our world today.

В данном исследовании использовали сухой порошок Ангумуазской моли (Sitotroga cerealella) (AGM) как превосходный источник белка для производства питательного печенья. Оценивали физические, химические, реологические и микробиологические характеристики печенья с оптимальным процентом AGM (5%) по сравнению с контролем. Сначала был применен метод поверхности отклика для оптимизации процента порошка AGM в печенье. Оптимальным выбранным процентом порошка AGM было 5%, и было установлено, что квадратичная модель дает наибольшее соответствие. Оценка показателей печенья (содержание золы, белка, клетчатки и жира) показала, что большинство значений, за исключением углеводов, существенно увеличилось при включении 5% AGM по сравнению с контролем. Кроме того, наблюдали увеличение диаметра, отношения диаметра к толщине и веса, и снижение толщины и разрывного усилия печенья при включении порошка AGM. Присутствие 5% порошка AGM несколько увеличивало абсорбцию воды, также увеличивалось время образования теста по сравнению с контрольным образцом. Однако стабильность теста снижалась. Санитарное состояние печенья с AGM было удовлетворительным, так как результаты исследования были в пределах установленных уровней, указанных в нормативных документах. Данное исследование продемонстрировало, что зерновая моль является превосходным источником нутриентов, необходимых для борьбы с неполноценным питанием и недостатком белка и энергии, распространенных в нашем мире в настоящее время.

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The authors declare that there are no conflicts of interest present.