Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours

Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours

The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The uti...

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Main Authors: Stanisław Kowalski (Author), Dorota Gumul (Author), Joanna Oracz (Author), Justyna Rosicka-Kaczmarek (Author), Anna Mikulec (Author), Barbara Mickowska (Author), Magdalena Skotnicka (Author), Marek Zborowski (Author)
Format: Book
Published: MDPI AG, 2023-10-01T00:00:00Z.
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