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Projeto de investigação
Molecular Physical-Chemistry
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Development of Healthy Protein-Rich Crackers Using Tenebrio molitor Flour
Publication . Djouadi, Anna; Sales, Joana Rides; Carvalho, Maria Otilia; Raymundo, Anabela
Entomophagy is still a widespread practice in Africa and Asia, although it is declining
due to the westernization of diets. Today, the issue of its rehabilitation is underway; indeed, the
nutritional economic and ecological stakes of this consumption are strategic. It can be considered an
important way to face the scarcity of natural resources, environmental pressures due to the increasing
world population, and demand for protein. Tenebrio molitor larvae flour was recently approved by
the European Food Safety Authority (EFSA) as a novel food. The aim of the present work was to
create protein-rich healthy cracker from insect flour, achieving the claim “source of protein” with a
target market focused on the healthy products for consumption on the go. Contents of T. molitor flour
from 2 to 20% (%w/w) were tested, using a previously optimized formulation and the comparison in
terms of nutritional, physical, and sensory properties with a standard formulation was performed.
T. molitor incorporation allowed an improvement in the nutritional profile of snacks, through an
increase of 15% in protein content and an enrichment in minerals (namely potassium, phosphorus,
copper, and zinc). The crackers containing a 6% of insect flour were the most appreciated by the
panelists. The incorporation of T. molitor induced a reduction in firmness and an increase in crispness,
resulting from the impact of the protein on the structure. This aspect has a positive impact with
respect of the acceptance of snacks—70% of the panelists consider the possibility to buy the crackers
with 6% enrichment. A darkening of the samples with the increase in the incorporation of T. molitor
flour was also observed, accompanied by a reduction of about 20% of the L* values. Globally, insect
protein can play an important role in redesigning food diets, making them more sustainable, with
less environmental impact and equally balanced
Sarcocornia perennis: A Salt Substitute in Savory Snacks
Publication . Clavel-Coibrié, Elsa; Sales, Joana Ride; Silva, Aida Moreira; Barroca, Maria João; Sousa, Isabel; Raymundo, Anabela
Salt is the primary source of sodium in the human diet, and it is associated with hypertension
and increased risk of heart disease and stroke. A growing interest in halophyte plants and
food products containing this type of ingredient have been observed, to reduce the NaCl daily intake.
In the present work, Sarcocornia perennis was incorporated as a food ingredient into crackers to
replace the salt (NaCl) and to evaluate its impact on physical properties, water activity, nutritional
composition, mineral profile, total phenolic compounds, antioxidant activity, and sensory evaluation.
Concentrations of powder dried S. perennis from 1 to 10% were tested by replacing the initial salt content
and adjusting the flour incorporation to the initial formulation. The incorporation of S. perennis
had no relevant impact on cracker firmness, but it induced an increase in their crispness. Furthermore,
the incorporation of this halophyte originated darker crackers, which was revealed by a decrease of
L* and an increase of b* values. In terms of nutritional composition, the incorporation of S. perennis
leads to the improvement of the snack’s nutritional profile, namely in terms of phenolic compounds,
antioxidant activity, and minerals, highlighting the high content in potassium, magnesium, and
phosphor. Crackers with a content of 5% of S. perennis were sensorily well accepted and this level
should be considered the limit of incorporation accepted by the panelists. However, by substituting
1% NaCl for an equal amount of S. perennis, it is possible to obtain a 70% reduction in sodium content,
which is an important contribution to reducing the overall salt content of the diet
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Entidade financiadora
Fundação para a Ciência e a Tecnologia
Programa de financiamento
6817 - DCRRNI ID
Número da atribuição
UID/Multi/00070/2019