Acheta domesticus jahvatatud pulbri kasutamine valgubatoonis ning nende mõju füüsikalis-keemiliste ja sensoorsetele omadustele
Laen...
Kuupäev
2026
Kättesaadavus
04.09.2026
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Valgubatoonid on populaarsed funktsionaalsed tooted, mille kvaliteeti mõjutavad oluliselt kasutatud valguallikas. Viimastel aastatel on suurenenud huvi alternatiivsete ja jätkusuutlikumate valguallikate vastu, mille hulka kuuluvad putukapulbrid. Acheta domesticus (AD) ehk toakilgi pulber on kõrge valgusisaldusega ning lubav alternatiiv vadakuvalgule, kuid selle mõju valgubatoonide kvaliteedile ja säilivusele on seni vähe uuritud.
Magistritöö eesmärk on teaduskirjanduse ja eksperimentaalse töö põhjal anda ülevaade putukapulbri kui alternatiivse valguallika kasutusvõimalustest ning hinnata Acheta domesticus pulbri mõju valgubatoonide füüsikalis-keemilistele, tekstuursetele ja sensoorsetele omadustele säilitamise jooksul.
Töö raames valmistati erineva Acheta domesticus sisaldusega valgubatoonid, milles putukapulber asendas vadakuvalku osaliselt või täielikult. Batoonide omadusi hinnati 1., 14. ja 28. säilituspäeval. Selgus, et Acheta domesticus pulbri lisamine mõjutas oluliselt batoonide niiskusesisaldust, veeaktiivsust, tekstuuri ning sensoorset kvaliteeti. Säilitamise jooksul suurenes batoonide kõvadus, lõiketugevus ja murdejõud kõikides proovides, kuid kõrgema Acheta domesticus sisaldusega batoonides olid need muutused väiksemad kui kontrollproovides. See viitab, et putukapulbri lisamine aitas pidurdada batoonide kõvenemist ja säilitada stabiilsemat tekstuuri. Sensoorse hindamise tulemused näitasid, et madalama Acheta domesticus sisaldusega batoonid olid esialgu paremini hinnatud, kuid kõrgema putukapulbri sisaldusega proovides püsisid mõned omadused säilitamise jooksul stabiilsemad.
Kokkuvõtteks võib öelda, et Acheta domesticus pulber on perspektiivne alternatiivne valguallikas valgubatoonides, kuna aitab parandada tekstuuri stabiilsust säilitamise jooksul. Samas on oluline leida optimaalne lisamiskogus, mis tagaks tasakaalu tehnoloogiliste ja sensoorsete omaduste vahel. Edasised uuringud on vajalikud, et täpsemalt selgitada putukavalgu mõju batooni maatriksile, vee jaotumisele ning toote üldisele kvaliteedile.
Protein bars are popular functional foods whose quality is strongly influenced by the type of protein used. In recent years, interest in alternative and more sustainable protein sources has increased, including insect-based powders. Acheta domesticus (house cricket) powder is a high-protein ingredient and a promising alternative to whey protein; however, its effects on the quality and shelf-life of protein bars remain insufficiently studied. The aim of this Master’s thesis was to provide an overview of the use of insect powder as an alternative protein source based on scientific literature and experimental work, and to evaluate the impact of Acheta domesticus (AD) powder on the physicochemical, textural, and sensory properties of protein bars during storage. Protein bars with varying levels of Acheta domesticus were produced, where insect powder partially or fully replaced whey protein. The properties of the bars were evaluated on days 1, 14, and 28 of storage. The results showed that the addition of Acheta domesticus powder significantly affected moisture content, water activity, texture, and sensory quality. During storage, hardness, cutting force, and breaking force increased in all samples; however, these changes were less pronounced in bars with higher Acheta domesticus content compared to the control. This indicates that the addition of insect powder helped to slow down hardening and maintain a more stable texture. Sensory evaluation showed that bars with lower Acheta domesticus content were initially more preferred, while bars with higher insect powder content exhibited more stable properties during storage. In conclusion, Acheta domesticus powder is a promising alternative protein source in protein bars, as it can improve textural stability during storage. However, it is important to determine the optimal inclusion level to achieve a balance between technological and sensory properties. Further research is needed to better understand the role of insect protein in the food matrix, particularly in relation to water distribution and overall product quality.
Protein bars are popular functional foods whose quality is strongly influenced by the type of protein used. In recent years, interest in alternative and more sustainable protein sources has increased, including insect-based powders. Acheta domesticus (house cricket) powder is a high-protein ingredient and a promising alternative to whey protein; however, its effects on the quality and shelf-life of protein bars remain insufficiently studied. The aim of this Master’s thesis was to provide an overview of the use of insect powder as an alternative protein source based on scientific literature and experimental work, and to evaluate the impact of Acheta domesticus (AD) powder on the physicochemical, textural, and sensory properties of protein bars during storage. Protein bars with varying levels of Acheta domesticus were produced, where insect powder partially or fully replaced whey protein. The properties of the bars were evaluated on days 1, 14, and 28 of storage. The results showed that the addition of Acheta domesticus powder significantly affected moisture content, water activity, texture, and sensory quality. During storage, hardness, cutting force, and breaking force increased in all samples; however, these changes were less pronounced in bars with higher Acheta domesticus content compared to the control. This indicates that the addition of insect powder helped to slow down hardening and maintain a more stable texture. Sensory evaluation showed that bars with lower Acheta domesticus content were initially more preferred, while bars with higher insect powder content exhibited more stable properties during storage. In conclusion, Acheta domesticus powder is a promising alternative protein source in protein bars, as it can improve textural stability during storage. However, it is important to determine the optimal inclusion level to achieve a balance between technological and sensory properties. Further research is needed to better understand the role of insect protein in the food matrix, particularly in relation to water distribution and overall product quality.
Kirjeldus
Magistritöö
Toiduainete tehnoloogia õppekaval
Märksõnad
magistritööd, Acheta domesticus, valgubatoon, tekstuur, säilitamine