Developing a Functional Triticale Noodle by Incorporating Silkworm (<i>Antheraea pernyi</i> and <i>Bombyx mori</i>) Pupae

To enhance the nutritional and functional properties of triticale noodles, this study assessed their proximate composition, sensory attributes, and antioxidant activity, along with protein and starch digestibilities when supplemented with varying concentrations (0%, 5%, 10%, 15%) of silkworm (<i>Ant...

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Auteurs principaux:	Yu Liu, Ruixin Liu, Onanong Phuseerit, Hua Li, Sirithon Siriamornpun
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2025-06-01
Collection:	Foods
Sujets:	silkworm pupa edible insect entomophagy triticale noodle biological activity starch digestibility
Accès en ligne:	https://www.mdpi.com/2304-8158/14/13/2282
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