Chapter 94 - The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food: Proceedings from XIII Weurman Flavour Research Symposium

Elias Bou-Maroun 1 Charlotte Cartier 1 Geoffroy Cabio’ch 1 Céline Lafarge 1 Hélène Labouré 1 Ana Luisa Medina 2 Nathalie Cayot 1
1 CSGA - Centre des Sciences du Goût et de l'Alimentation [Dijon]
2 ULA - Universidad de Los Andes [Venezuela]
Abstract : This study aimed to evaluate the potential use of a non-conventional protein source, a powder made from earthworms, as human food. Sensory analyses were done in order to assess the acceptability of cookies that were fortified with Eisenia foetida (Ef) protein powder. Cocoa and cinnamon were used as taste-masking agents. The acceptability of cookies fortified with deodorized Ef protein powder (off-flavor reduced) was also evaluated. We demonstrated that cocoa cookies can be fortified with 3.9% of raw Ef proteins and that cocoa/cinnamon cookies can be fortified with 5.2% of raw Ef proteins without any loss in their acceptability. Cookies fortified either with a raw protein powder or with a deodorized protein powder are significantly different up to a protein substitution level of 5%. Unflavored cookies can be fortified with 5.6% of deodorized Ef proteins and remain acceptable.
Keywords : Sensory evaluation Deodorized proteins Protein food fortification Non-conventional proteins
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Book sections
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Submitted on : Tuesday, May 28, 2019 - 4:26:05 PM
Last modification on : Thursday, July 11, 2019 - 1:15:07 PM

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Elias Bou-Maroun, Charlotte Cartier, Geoffroy Cabio’ch, Céline Lafarge, Hélène Labouré, et al.. Chapter 94 - The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food: Proceedings from XIII Weurman Flavour Research Symposium. Flavour Science, Academic Press, pp.507-511, 2014, 9780128067826. ⟨10.1016/B978-0-12-398549-1.00094-5⟩. ⟨hal-02142502⟩

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