Un pandoro fatto con gli insetti. E' nato in Italia. E per farlo è stato usato un impasto con farina di baco da seta.
Il pandoro è normalmente realizzato con burro, uova, latte e farina bianca. Ma in questo nuovo prodotto è stato aggiunto nell'impasto un 20% di farina derivata da bachi da seta, allevati per il consumo alimentare umano. Il risultato? Un gusto più deciso, simile alla nocciola.
Oltre al gusto sono degni di nota i valori nutrizionali di questo pandoro, infatti la farina di bachi da seta è una importante fonte alimentare: le percentuali di contenuto proteico e lipidico totale per peso secco della farina sono rispettivamente del 55,6% e del 32,2%.
Le proteine delle pupe del baco da seta hanno alti livelli di aminoacidi essenziali come valina, metionina e fenilalanina. Il contenuto nutrizionale della farina di baco da seta (bombyx mori) per 100 g è composto da proteine 55 g, grassi 8,5 g, fibre 6g, carboidrati 25,43g con un valore energetico di 389.60 (kcal/100g).
ats/joe.p.
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