Development of Nutraceutical Ice Creams Using Flour Yellow Worm Larvae (Tenebrio molitor), Chia (Salvia hispanica), and Quinoa (Chenopodium quinoa).

ABSTRACT: Functional ice creams were developed by adding larvae of the insect Tenebrio molitor mixed with a seed (Salvia hispanica) and a pseudocereal (Chenopodium quinoa) to strawberry-cranberry ice cream. The objective was to increase micronutrients, macronutrients, and antioxidants, thus rendering the product a food complement. Four ice cream formulations were manufactured: the control strawberry-cranberry ice cream and three experimental mixtures, one of them with an addition of Tenebrio larvae (HT) and two others with a combination of Tenebrio larvae, chia (HTC), and quinoa (HTQ). The ice creams were submitted to proximate chemical analysis: mineral, fatty acid, vitamin, and one antioxidant (cyanidin 3 glucoside) determination. The strawberry-cranberry ice cre

SUBMITTER: Hernandez Toxqui AG 

PROVIDER: S-EPMC8688395 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature