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Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species
Author(s) -
Hirunyophat Patthama,
Chalermchaiwat Parisut,
Onnom Nattira,
Prinyawiwatkul Witoon
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14985
Subject(s) - bombyx mori , pupa , food science , lightness , biology , botany , larva , biochemistry , physics , gene , optics
Summary This research was performed to examine selected nutritional quality and physicochemical properties of silkworm pupae. Frozen or powdered pupae from two species of silkworm ( Bombyx mori and Samia ricinii ) were studied. Eri had the largest size with the highest lightness and peak viscosity. The PCA (principal component analysis) total variance could be explained by 74.68%, and silkworm pupaes could be put into 2 clusters. Cluster 1: all varieties of frozen silkworm pupae having a high moisture content; Cluster 2: silkworm pupae powder. Thai and Hybrid silkworm pupae powder had the highest calcium, total fat and n‐3, n‐6 and n‐9 fatty acids. Eri silkworm pupae powder had the highest protein, essential amino acid and crude fibre. Each variety of silkworm pupae had different properties that might be suitable for developing different food products. Therefore, the presented data would be advantageous for manufacturers for developing functional ingredients and novel foods.