Abstract

This study aimed at characterising the techno-biofunctional aspect of seasoning powder made from sago palm weevil larvae (SP) in comparison with commercial products prepared from pork (CP) and chicken (CC). SP had a comparable moisture and water activity with CP and CC, following the Thai Community Product Standards. SP had higher protein, fat, carbohydrate, calcium, magnesium and potassium with lower ash and sodium (P<0.05). All samples had the same Fourier transform infrared spectra with different peak intensities. SP was darker (lower L*, higher a* and b*, and lower whiteness) than CP and CC. Different content and polarity of the intermediate (A<inf>285</inf>) and final (A<inf>420</inf>) products of the Maillard reaction was found. A<inf>420</inf> of the aqueous extract was distinctly higher than the acetone extract in all samples, suggesting the predominance of water soluble brown pigments. The highest total phenolic content and DPPH· inhibition was found in SP (P<0.05). The bulk density of SP was lower than CP and CC, which consequently affected the wettability. SP needed more time to become wet (P<0.05). The soup made from SP had the highest initial turbidity (P<0.05). All sensory aspects of SP were similar to CP and CC. Thus, SP can be categorised as an alternative functional food ingredient.