KMITL

Permanent URI for this communityhttps://dspace.kmitl.ac.th/handle/123456789/1

Browse

Settings

Access type: UnknownSubject: search.filters.subject.Bombay locust

Search Results

Now showing 1 - 2 of 2
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Effect of Bombay Locust (Patanga succincta) and Tapioca Flour or Carrageenan Addition on Quality of Ground Pork Patty
    (2025-01-01)
    Puechkamutr, Yuporn
    ;
    Arsa, Supeeraya
    The quality of ground pork (GP) patty containing ground Bombay locust meal (BM) was investigated. GP was mixed with BM (0–20%) and tapioca flour (0–3%) or carrageenan (0–2%). Patties with 20% added BM had higher protein content (21%), lower cooking loss (23%) and hardness (74693 N) than the GP patty, with no BM as the control. The pH of the patties significantly increased with added BM. The patty cooking loss decreased with added carrageenan or tapioca flour (p < 0.05). The addition of carrageenan increased patty hardness (p < 0.05). The best quality patties were prepared with the addition of 20%BM and 1%carrageenan.
  • Loading...
    Thumbnail Image
    Some of the metrics are blocked by your 
    consent settings
    Item type:Publication,
    Impact of hexane defatting on characteristics of Patanga succincta L. powder and its application on nutritional improvement of biscuit stick
    (2021-01-01)
    Indriani, S.
    ;
    Nalinanon, S.
    ;
    Karnjanapratum, S.
    Impact of hexane defatting on physicochemical, oxidative stability and total volatile compounds of Bombay locust (Patanga succincta L.) powder ‘BL' were studied. Defatted insect powder (F/BL) showed marked decrease in fat content (1.2%) with significantly (P<0.05) higher protein content (78.7%), compared with those of BL (29.8% fat and 56.5% protein). Based on electrophoresis result, hexane defatting had no effect on peptide distribution of insect powders. F/BL had lower peroxide value with better oxidative stability (P<0.05), while less variety of volatiles with more off-flavour compounds, particularly lipid oxidation and insect hormone odours, were observed from BL. F/BL was confirmed as an excellent source of amino acids and minerals. The physicochemical and sensory properties of F/BL fortified biscuit stick and the final products were determined. F/BL fortified biscuit stick showed a better acceptance, compared with those from BL at the same level used. Based on sensory characteristics, biscuit stick with 10% F/BL (F/BL-10) was selected and studied for its chemical composition and microstructure. F/BL-10 possessed more porous structure with higher protein and lower energy value, compared with those from 10% BL. Overall, defatted Bombay locusts could be an effective alternative protein source with excellent applicability to baked products, particularly biscuit stick.