Dridi, Chaima; Millette, Mathieu; Uscanga, Blanca R Aguilar; Salmieri, Stéphane; Allahdad, Zahra et Lacroix, Monique 
ORCID: https://orcid.org/0000-0002-2042-4033
(2023).
Evaluation of the Nutritional Quality and In Vivo Digestibility of Probiotic Beverages Enriched with Cricket Proteins
Food and Bioprocess Technology
, vol. -
.
pp. 1-9.
DOI: 10.1007/s11947-023-03043-y.
(Sous Presse)
Résumé
High-protein beverages are among the most consumed, but few offer nutritional or active ingredients beyond their basic nutritional content. The purpose of this study was to determine the protein quality of fermented beverages enriched with cricket protein hydrolysates (CP.H) or whole cricket proteins (CP). The protein quality was evaluated as the protein efficiency ratio (PER), net protein ratio (NPR), apparent (AD), and true (TD) digestibility realized in an animal model. The amino acid score was also calculated. Results showed that the incorporation of CP.H increased the PER and the NPR significantly compared to CP, from 1.7 to 2.0 and from 0.4 to 1.0, respectively. The AD of CP.H was 94%, which was close to the casein group (96%) and significantly higher than the CP group (85%). The analysis of amino acid content showed that cricket proteins benefit from a complete amino acid profile implicated in growth, namely methionine and cystine. Therefore, the 2 groups of cricket proteins (CP.H and CP) could be considered good quality proteins as well as a promising alternative source for human consumption.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | Functional beverage; Cricket protein hydrolysate; Probiotics · Nutritional quality; Digestibility |
| Centre: | Centre INRS-Institut Armand Frappier |
| Date de dépôt: | 19 juill. 2023 05:03 |
| Dernière modification: | 19 juill. 2023 05:03 |
| URI: | https://espace.inrs.ca/id/eprint/13369 |
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