Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread
| dc.contributor.author | Karnjanapratum, Supatra | |
| dc.contributor.author | Kaewthong, Pensiri | |
| dc.contributor.author | Indriani, Sylvia | |
| dc.contributor.author | Petsong, Kantiya | |
| dc.contributor.author | Takeungwongtrakul, Sirima | |
| dc.date.accessioned | 2026-08-06T10:38:29Z | |
| dc.date.available | 2026-08-06T10:38:29Z | |
| dc.date.issued | 2022-12-01 | |
| dc.description.abstract | This study aimed to apply silkworm pupae (SP) to food product development. The characteristics and sensory acceptance of chicken bread spread fortified with SP at different levels (0%; SP0, 25%; SP25, 50%; SP50, and 75%; SP75) were evaluated. The fat content of the bread spread was significantly increased, whereas the protein content was decreased with increasing levels of SP (p ≤ 0.05). The increased level of SP resulted in the final products being dark in color, as indicated by the significant decrease in L* and the significant increase in a* and b* (p ≤ 0.05). SP50 was accepted by the consumer. Thereafter, the characteristics and sensory acceptance of SP50 with different levels of coconut oil (CO) (100%; SP50-100, 70%; SP50-70, 40%; SP50-40, and 10%; SP50-10 of CO content in the control sample) were studied. The firmness and stickiness increased, whereas TEF decreased with decreasing CO levels, which was related to the decreased spreadability of SP50. SP50-40 obtained satisfactory sensory properties by the consumer. The energy value for SP50-40 was within the normal range for bread spread products. Therefore, SP could be a source of fat and protein for the production of an alternative food product to increase the added value of edible insects. | |
| dc.identifier.citation | Scientific Reports, 12(1), 2022 | |
| dc.identifier.doi | 10.1038/s41598-022-05462-x | |
| dc.identifier.issn | 20452322 | |
| dc.identifier.other | 2-s2.0-85123815700 | |
| dc.identifier.uri | https://dspace.kmitl.ac.th/handle/123456789/13613 | |
| dc.source | Scientific Reports | |
| dc.title | Characteristics and nutritional value of silkworm (Bombyx mori) pupae-fortified chicken bread spread | |
| dc.type | Article |