|
|
Processing of selected species of edible insects for food purposes
Masár, Martin ; Lacina,, Lubor (oponent) ; Svěrák, Tomáš (vedoucí práce)
This diploma thesis is focused on nutritional evaluation of selected insect powders from house crickets, yellow mealworms and lesser mealworms and of one insect-based food product, which was also developed as one of the aims of this work. In addition to basic nutritional analyzes, also ICP-OES for mineral composition and GC-FID for fatty acid composition were used. Also, the crude protein content, using CHNSO analyzer and content of EAA was determined. Using PCA analysis, samples of individual insect powders were successfully distinguished, which confirmed the diversity of individual insect species, and thanks to the projection into the plane of the principal components, it is possible to see in terms of which nutritional parameters they differ the most. Sensory analysis of the newly developed insect-based product with addition of lesser mealworm powder was also performed in comparison to competing products. The work also includes an extensive consumer survey on a sample of 2,019 participants, concerning the perception of entomophagy in the Czech Republic and Slovakia, which was conducted online.
|
|
|
Processing of selected species of edible insects for food purposes
Masár, Martin ; Lacina,, Lubor (oponent) ; Svěrák, Tomáš (vedoucí práce)
This diploma thesis is focused on nutritional evaluation of selected insect powders from house crickets, yellow mealworms and lesser mealworms and of one insect-based food product, which was also developed as one of the aims of this work. In addition to basic nutritional analyzes, also ICP-OES for mineral composition and GC-FID for fatty acid composition were used. Also, the crude protein content, using CHNSO analyzer and content of EAA was determined. Using PCA analysis, samples of individual insect powders were successfully distinguished, which confirmed the diversity of individual insect species, and thanks to the projection into the plane of the principal components, it is possible to see in terms of which nutritional parameters they differ the most. Sensory analysis of the newly developed insect-based product with addition of lesser mealworm powder was also performed in comparison to competing products. The work also includes an extensive consumer survey on a sample of 2,019 participants, concerning the perception of entomophagy in the Czech Republic and Slovakia, which was conducted online.
|
host ::
RSS.