本研究分析了食用昆虫的营养特性,特别是黄粉虫和阿比托比乌斯,并探索3D打印技术的潜力,为西方消费者引入营养和美味的必需营养素替代品。用于印刷带有微藻的零食的原始配方被调整为掺入可食用昆虫。10%的食用昆虫的浓度,既孤立又混合,被纳入开发的墨水面团中。对面团进行了应力和频率扫描,以了解流变学和对内部结构的影响,从而使这些材料更好地适应3D打印过程。评估了开发的零食的营养概况,揭示了大量的蛋白质,足以声称这些零食是“蛋白质的来源”,以及增加的矿物分布,与对照零食相比。同样地评估抗氧化剂谱和总酚含量。最后,进行了感官分析测试,将对照零食与其他三个含有10%墨虫的样品进行比较,10%A.diaperinus和5%5%的T.molitor和A.diaperinus,分别,导致对A.diaperinus和两种昆虫的组合的偏好。被认为是“新颖的食物”,含有可食用昆虫的食物代表,事实上,中世纪之前西方使用的食物的重新引入,当犹太-基督教传统开始认为昆虫不是犹太洁食的时候。通过3D打印食品,可以帮助消费者了解向新型食品的过渡。作为一个创新的过程,可用于设计创意丰富的动物蛋白零食,使最终产品更有吸引力和接受消费者。
This study analyzes the nutritional properties of edible insects, specifically Tenebrio molitor and Alphitobius diaperinus, and explores the potential of 3D printing technology to introduce a nutritious and tasty alternative to essential nutrients for Western consumers. An original formulation for the printing of snacks with microalgae was adapted to incorporate edible insects. Concentrations of 10% of edible insects, both isolated and mixed, were incorporated into the developed ink-doughs. Stress and frequency sweeps were performed on the doughs to understand the rheology and the impact on the internal structure to better adapt these materials to the 3D printing process. The nutritional profile of the developed snacks was assessed, revealing a significant amount of protein, enough to claim the snacks as a \"source of protein\", as well as an increased mineral profile, when compared to the control snack. The antioxidant profile and total phenolic content were equally assessed. Finally, a sensory analysis test was performed, comparing the control snack to three other samples containing 10% T. molitor, 10% A. diaperinus and 5% + 5% of T. molitor and A. diaperinus, respectively, resulting in a preference for the A. diaperinus and for the combination of the two insects. Considered as a \"novel food\", foods incorporating edible insects represent, in fact, the reintroduction of foods used in the West before the Middle Ages, when the Judeo-Christian tradition began to consider insects as not kosher. Educating consumers about the transition to novel foods can be helped by 3D printing food, as an innovative process that can be used to design creative rich animal protein snacks that make final products more appealing and acceptable to consumers.