News

Scientists Bake a Cake Using Butter Made from Bugs, Nobody Notices Any Difference

Scientists Bake a Cake Using Butter Made from Bugs, Nobody Notices Any Difference


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Belgian researchers from Ghent University have discovered that fat made from the black fly larvae is a more sustainable and environmentally friendly option than its dairy version.

In order to achieve the bugger – sorry, butter, researchers soaked the Black soldier fly larvae in water. Afterward, they put it through the blender and created a smooth dollop, and separated it with the help of a kitchen centrifuge.

Of course, they needed to taste-test it, and they did that by making three identical versions of cakes, cookies, and waffles. Each group had one item that was made with regular butter, another with 25% larvae fat, and the final food was made with half butter and half larvae fat.

SEE ALSO: BRITISH TEENAGER TURNS BLIND DUE TO POOR DIET OF ONLY FRIES AND CHIPS

The blind test results showed that a group of 344 people didn’t mind the switch at all. The statements say, “The cake with a quarter of insect fat passed the test: the taste panel did not notice that insect fat was used. In the case of waffles, they did not even notice the presence of insect fat when half of the butter had been replaced. Also, the texture and color were hardly affected as compared with butter.”

While the thought of eating insects might be torturous to some, it is actually better for the environment. According to the researcher Daylan Tzompa-Sosa, “the ecological footprint of an insect is much smaller compared to animal-based food sources”.

Moreover, insects can be grown in large numbers in Europe, thus, decreasing the transportation footprint.

Tzompa-Sosa adds, “Insect fat contains lauric acid, which provides positive nutritional attributes since it is more digestible than butter. Moreover, lauric acid has an antibacterial, antimicrobial and antimycotic effect. This means that it is able, for example, to eliminate harmless various viruses, bacteria or even fungi in the body, allowing it to have a positive effect on health."

The research was published in the journal Food Quality and Preference.


Watch the video: How to Bake Super Easy Super Soft Moist Butter Cake. 3 baking Tips!!! (July 2022).


Comments:

  1. Delvin

    I'm waiting for the continuation of the post ...;)

  2. Maed

    Interestingly :)

  3. Keoni

    I apologize for interrupting you, but I propose to go the other way.

  4. Chinh

    I recommend to you to visit a site, with an information large quantity on a theme interesting you.

  5. Due

    Yes indeed. I subscribe to all of the above. We can communicate on this theme. Here or at PM.

  6. Royall

    You have hit the mark. In it something is also to me it seems it is very good idea. Completely with you I will agree.



Write a message