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Chapter 94 - The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food. Chapter 94 - The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food: Proceedings from XIII Weurman Flavour Research Symposium

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Bou-Maroun, Elias | Cartier, Charlotte | Cabio’ch, Geoffroy | Lafarge, Céline | Labouré, Hélène | Luisa Medina, Ana | Cayot, Nathalie

Edité par CCSD ; Academic Press -

Proceedings of the 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 2011.. International audience. This study aimed to evaluate the potential use of a non-conventional protein source, a powder made from earthworms, as human food. Sensory analyses were done in order to assess the acceptability of cookies that were fortified with Eisenia foetida (Ef) protein powder. Cocoa and cinnamon were used as taste-masking agents. The acceptability of cookies fortified with deodorized Ef protein powder (off-flavor reduced) was also evaluated. We demonstrated that cocoa cookies can be fortified with 3.9% of raw Ef proteins and that cocoa/cinnamon cookies can be fortified with 5.2% of raw Ef proteins without any loss in their acceptability. Cookies fortified either with a raw protein powder or with a deodorized protein powder are significantly different up to a protein substitution level of 5%. Unflavored cookies can be fortified with 5.6% of deodorized Ef proteins and remain acceptable.

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