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&...

Full description

Bibliographic Details

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