Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) Pupae

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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Bibliographic Details
Main Authors: Yu Liu, Ruixin Liu, Onanong Phuseerit, Hua Li, Sirithon Siriamornpun
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
silkworm pupa
edible insect
entomophagy
triticale noodle
biological activity
starch digestibility
Online Access:https://www.mdpi.com/2304-8158/14/13/2282
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