Bibliographic Details
| Title: |
Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks |
| Authors: |
Millena Ruszkowska, Małgorzata Tańska, Joanna Miedzianka, Przemysław Łukasz Kowalczewski |
| Source: |
Foods, Vol 13, Iss 15, p 2390 (2024) |
| Publisher Information: |
MDPI AG, 2024. |
| Publication Year: |
2024 |
| Collection: |
LCC:Chemical technology |
| Subject Terms: |
colour, edible insects, extrusion, nutritional value, sensory acceptance, texture, Chemical technology, TP1-1185 |
| More Details: |
Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product’s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks. |
| Document Type: |
article |
| File Description: |
electronic resource |
| Language: |
English |
| ISSN: |
2304-8158 |
| Relation: |
https://www.mdpi.com/2304-8158/13/15/2390; https://doaj.org/toc/2304-8158 |
| DOI: |
10.3390/foods13152390 |
| Access URL: |
https://doaj.org/article/15bb0c99879041a09cb6e7716563e8cd |
| Accession Number: |
edsdoj.15bb0c99879041a09cb6e7716563e8cd |
| Database: |
Directory of Open Access Journals |
