Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) Pupae
To enhance the nutritional and functional properties of triticale noodles, this study assessed their proximate composition, sensory attributes, and antioxidant activity, along with protein and starch digestibilities when supplemented with varying concentrations (0%, 5%, 10%, 15%) of silkworm (<i&...
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MDPI AG
2025-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/13/2282 |
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| author | Yu Liu Ruixin Liu Onanong Phuseerit Hua Li Sirithon Siriamornpun |
| author_facet | Yu Liu Ruixin Liu Onanong Phuseerit Hua Li Sirithon Siriamornpun |
| author_sort | Yu Liu |
| collection | DOAJ |
| description | To enhance the nutritional and functional properties of triticale noodles, this study assessed their proximate composition, sensory attributes, and antioxidant activity, along with protein and starch digestibilities when supplemented with varying concentrations (0%, 5%, 10%, 15%) of silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) pupa powder (SP). Incorporating SP into triticale noodles led to significant enhancements in protein, fat, and ash contents (<i>p</i> < 0.05). The addition of SP may also lead to noticeable color and texture differences by decreasing the lightness (L*) and increasing hardness and springiness in noodles, as well as the flavor difference revealed by E-nose and E-tongue analysis. Furthermore, the total phenolic content and abilities to scavenge DPPH and ABTS radicals improved as the SP level increased. Compared to the control, the SP-fortified noodles had a significantly high in vitro protein digestibility but a low estimated glycemic index. Overall, due to their enhanced nutritional value and bioactivities, SP triticale noodles could be regarded as a healthier alternative to traditional noodles. |
| format | Article |
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| institution | Matheson Library |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-3f4e96c49fa247c9b1c0f145d6a641072025-07-11T14:39:56ZengMDPI AGFoods2304-81582025-06-011413228210.3390/foods14132282Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) PupaeYu Liu0Ruixin Liu1Onanong Phuseerit2Hua Li3Sirithon Siriamornpun4Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaDepartment of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaDepartment of Science and Technology, Faculty of Liberal Arts and Science, Roi-Et Rajabhat University, Sela Phum District, Roi-Et 45120, ThailandDepartment of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, ChinaResearch Unit of Thai Food Innovation, Department of Food Technology and Nutrition, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, ThailandTo enhance the nutritional and functional properties of triticale noodles, this study assessed their proximate composition, sensory attributes, and antioxidant activity, along with protein and starch digestibilities when supplemented with varying concentrations (0%, 5%, 10%, 15%) of silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) pupa powder (SP). Incorporating SP into triticale noodles led to significant enhancements in protein, fat, and ash contents (<i>p</i> < 0.05). The addition of SP may also lead to noticeable color and texture differences by decreasing the lightness (L*) and increasing hardness and springiness in noodles, as well as the flavor difference revealed by E-nose and E-tongue analysis. Furthermore, the total phenolic content and abilities to scavenge DPPH and ABTS radicals improved as the SP level increased. Compared to the control, the SP-fortified noodles had a significantly high in vitro protein digestibility but a low estimated glycemic index. Overall, due to their enhanced nutritional value and bioactivities, SP triticale noodles could be regarded as a healthier alternative to traditional noodles.https://www.mdpi.com/2304-8158/14/13/2282silkworm pupaedible insectentomophagytriticale noodlebiological activitystarch digestibility |
| spellingShingle | Yu Liu Ruixin Liu Onanong Phuseerit Hua Li Sirithon Siriamornpun Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) Pupae Foods silkworm pupa edible insect entomophagy triticale noodle biological activity starch digestibility |
| title | Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) Pupae |
| title_full | Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) Pupae |
| title_fullStr | Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) Pupae |
| title_full_unstemmed | Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) Pupae |
| title_short | Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) Pupae |
| title_sort | developing a functional triticale noodle by incorporating silkworm i antheraea pernyi i and i bombyx mori i pupae |
| topic | silkworm pupa edible insect entomophagy triticale noodle biological activity starch digestibility |
| url | https://www.mdpi.com/2304-8158/14/13/2282 |
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