Future Food Technologies Made of Raw Materials with a Larval Origin

Abstract

The paper scientifically substantiates the food technology for creating an innovative apiproduct from drone larvae and identifies factors that allow preserving the unique properties of larval raw materials in the finished product. The study shows the possibility of producing apiproduct in two forms – paste and powder. The leading qualitative indicators, organoleptic (color, taste, smell, texture) and physicochemical (mass fraction of water, proteins, fats, sugars, amino acids, fatty acids, vitamins, and minerals), were studied. According to the results of organoleptic studies, it is found that paste and powder are pasty and powdery substances, light yellow with a pleasant bread taste, without exotic taste and smell, completely soluble in water, pH 5.8 … 7.0, without mechanical impurities. According to the results of physical and chemical studies, it is found that the paste, with a 23.2% of solids, contains 13.2% of proteins, up to 9.5% of sugars, and 1.2% of fats. The powder has a significant protein content of 51.2%, vitamins, and minerals, which content is four times higher than in the paste. The protein belongs to the complete. For lysine, tryptophan, and histidine, it exceeds the level of an ideal protein according to the FAO/WHO scale several times. Apiproducts contain up to 5% of fat, 28 higher fatty acids. The quantitative composition of fats practically corresponds to the balanced nutrition formula. The authors found that the factors shaping the quality of the apiproduct include raw materials and production technology. The product is an innovative technology in agriculture, and the goal of this paper is to fully present it.