Development of innovative ready to use industrial pastry preparations using insect based ingredients

• Author(s): Rodrigues, Rui Miguel Martins ; Gomes, João ; Pereira, Ricardo Nuno Correia ; Azevedo, Miguel ; Oliveira, Isabel ; Teixeira, J. A.
• Date: 2025
• Persistent ID: https://hdl.handle.net/1822/95871
• Origin: RepositóriUM - Universidade do Minho
• Document Type: Conference poster
• Language: English
• Contributor(s): Universidade do Minho

Description

[Excerpt] Introduction The interest in insect-based ingredients as a protein source has grown significantly in recent years due to their nutritional benefits, environmental sustainability, and potential to address global food security. Insect-based ingredients have a high protein content, are rich in micronutrients and present suitable alternative to conventional proteins. However, there are several challenges when incorporating these ingredients in food products, particularly in pastry applications. The functionality of insect ingredients is limited and can compromise the stability and quality of food products. They can also have a significant impact in organoleptic properties due their marked flavor, colour and textural properties.[...]