Gantner, M.; Sadowska, A.; Piotrowska, A.; Kulik, K.; Sionek, B.; Kostyra, E. Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source. Molecules2024, 29, 711.
Gantner, M.; Sadowska, A.; Piotrowska, A.; Kulik, K.; Sionek, B.; Kostyra, E. Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source. Molecules 2024, 29, 711.
Gantner, M.; Sadowska, A.; Piotrowska, A.; Kulik, K.; Sionek, B.; Kostyra, E. Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source. Molecules2024, 29, 711.
Gantner, M.; Sadowska, A.; Piotrowska, A.; Kulik, K.; Sionek, B.; Kostyra, E. Wheat Bread Enriched with House Cricket Powder (Acheta domesticus L.) as an Alternative Protein Source. Molecules 2024, 29, 711.
Abstract
The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to the EU market as a novel food and alternative protein source. Innovative products, such as cricket flour, are increasingly appearing on supermarket shelves and can offer an alternative to traditional cereals, while providing the body with many valuable nutrients of comparable quality to those found in meat and fish. The aim of this study was to investigate the possibility of using cricket powder as a substitute for wheat flour in the production of bread. The physicochemical properties of cricket powder were evaluated in comparison to wheat flour, such as water and fat binding capacity, pH, water activity, colour, water content, protein, fat, fibre content and amino acid and fatty acid profile. As a result of the echnological studies, the composition of breads with 5%, 10% and 15% replacement of wheat flour by cricket flour was designed and their quality characteristics (physicochemical, sensory and microbiological) were evaluated. Cricket powder was character-ised by higher protein (63% vs. 13.5%) and fat (16.3% vs. 1.16%) content and a lower carbohydrate (9.8% vs. 66%) and fibre (7.8% vs. 9.5%) content as compared to wheat flour. The tested preparations had similar pH (6.9 and 6.8, respectively for cricket powder and flour), and fat-binding properties ( 0.14 vs. 0.27 g oil/g powder respectively for cricket powder and flour) but different water-binding properties and completely different color components. Despite the differences obtained in phys-icochemical properties for cricket powder and flour, most of the functional parameters obtained for bread with 5% cricket flour were not significantly different from the control sample. All breads had good microbiological quality after baking and during 7 days storage. The 10 and 15 per cent cricket flour treatments affected the darker colour of the breads and caused a significant increase in the hardness of the breads. In the overall sensory evaluation, the bread with 5% cricket flour did not differ significantly from the control bread, while the breads with higher levels of cricket flour had significantly lower overall scores compared to the control sample. In all cases, cricket flour in-creased the protein and fat content and decreased the carbohydrate content compared to the control sample. Considering nutritional properties such as high protein digestibility, breeding consid-erations, relatively low environmental impact and the possibility of intensive production in places where traditional agricultural production is not possible, insects seem to be the future of human nutrition.
Biology and Life Sciences, Food Science and Technology
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