Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (<i>Tenebrio molitor</i>) Powders

Effect of Blanching Plus Fermentation on Selected Functional Properties of Mealworm (<i>Tenebrio molitor</i>) Powders

The aim of this study was to determine the effect of blanching followed by fermentation of mealworms (<i>Tenebrio molitor</i>) with commercial meat starter cultures on the functional properties of powders produced from the larvae. Full fat and defatted powder samples were prepared from n...

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Bibliographic Details
Main Authors: An Borremans, Sara Bußler, Sorel Tchewonpi Sagu, Harshadrai Rawel, Oliver K. Schlüter, Van Campenhout Leen
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
mealworm
fermentation
functional properties
insect proteins
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Online Access:https://www.mdpi.com/2304-8158/9/7/917

Internet

https://www.mdpi.com/2304-8158/9/7/917

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