Abstract
SummaryThis research was performed to examine selected nutritional quality and physicochemical properties of silkworm pupae. Frozen or powdered pupae from two species of silkworm (Bombyx mori and Samia ricinii) were studied. Eri had the largest size with the highest lightness and peak viscosity. The PCA (principal component analysis) total variance could be explained by 74.68%, and silkworm pupaes could be put into 2 clusters. Cluster 1: all varieties of frozen silkworm pupae having a high moisture content; Cluster 2: silkworm pupae powder. Thai and Hybrid silkworm pupae powder had the highest calcium, total fat and n‐3, n‐6 and n‐9 fatty acids. Eri silkworm pupae powder had the highest protein, essential amino acid and crude fibre. Each variety of silkworm pupae had different properties that might be suitable for developing different food products. Therefore, the presented data would be advantageous for manufacturers for developing functional ingredients and novel foods.
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