Academic Journal
View in EDS

Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks

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
FullText Text:
  Availability: 0
CustomLinks:
  – Url: https://resolver.ebsco.com/c/xy5jbn/result?sid=EBSCO:edsdoj&genre=article&issn=23048158&ISBN=&volume=13&issue=15&date=20240701&spage=2390&pages=2390-2390&title=Foods&atitle=Field%20Cricket%20%28Gryllus%20bimaculatus%29%20and%20Spirulina%20%28Arthrospira%20platensis%29%20Powders%20as%20Environmentally%20Friendly%20Protein%20Enrichment%20Ingredients%20in%20Corn%20Snacks&aulast=Millena%20Ruszkowska&id=DOI:10.3390/foods13152390
    Name: Full Text Finder (for New FTF UI) (s8985755)
    Category: fullText
    Text: Find It @ SCU Libraries
    MouseOverText: Find It @ SCU Libraries
  – Url: https://doaj.org/article/15bb0c99879041a09cb6e7716563e8cd
    Name: EDS - DOAJ (s8985755)
    Category: fullText
    Text: View record from DOAJ
    MouseOverText: View record from DOAJ
Header DbId: edsdoj
DbLabel: Directory of Open Access Journals
An: edsdoj.15bb0c99879041a09cb6e7716563e8cd
RelevancyScore: 997
AccessLevel: 3
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 997.228698730469
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Millena+Ruszkowska%22">Millena Ruszkowska</searchLink><br /><searchLink fieldCode="AR" term="%22Małgorzata+Tańska%22">Małgorzata Tańska</searchLink><br /><searchLink fieldCode="AR" term="%22Joanna+Miedzianka%22">Joanna Miedzianka</searchLink><br /><searchLink fieldCode="AR" term="%22Przemysław+Łukasz+Kowalczewski%22">Przemysław Łukasz Kowalczewski</searchLink>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: Foods, Vol 13, Iss 15, p 2390 (2024)
– Name: Publisher
  Label: Publisher Information
  Group: PubInfo
  Data: MDPI AG, 2024.
– Name: DatePubCY
  Label: Publication Year
  Group: Date
  Data: 2024
– Name: Subset
  Label: Collection
  Group: HoldingsInfo
  Data: LCC:Chemical technology
– Name: Subject
  Label: Subject Terms
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22colour%22">colour</searchLink><br /><searchLink fieldCode="DE" term="%22edible+insects%22">edible insects</searchLink><br /><searchLink fieldCode="DE" term="%22extrusion%22">extrusion</searchLink><br /><searchLink fieldCode="DE" term="%22nutritional+value%22">nutritional value</searchLink><br /><searchLink fieldCode="DE" term="%22sensory+acceptance%22">sensory acceptance</searchLink><br /><searchLink fieldCode="DE" term="%22texture%22">texture</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+technology%22">Chemical technology</searchLink><br /><searchLink fieldCode="DE" term="%22TP1-1185%22">TP1-1185</searchLink>
– Name: Abstract
  Label: Description
  Group: Ab
  Data: 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.
– Name: TypeDocument
  Label: Document Type
  Group: TypDoc
  Data: article
– Name: Format
  Label: File Description
  Group: SrcInfo
  Data: electronic resource
– Name: Language
  Label: Language
  Group: Lang
  Data: English
– Name: ISSN
  Label: ISSN
  Group: ISSN
  Data: 2304-8158
– Name: NoteTitleSource
  Label: Relation
  Group: SrcInfo
  Data: https://www.mdpi.com/2304-8158/13/15/2390; https://doaj.org/toc/2304-8158
– Name: DOI
  Label: DOI
  Group: ID
  Data: 10.3390/foods13152390
– Name: URL
  Label: Access URL
  Group: URL
  Data: <link linkTarget="URL" linkTerm="https://doaj.org/article/15bb0c99879041a09cb6e7716563e8cd" linkWindow="_blank">https://doaj.org/article/15bb0c99879041a09cb6e7716563e8cd</link>
– Name: AN
  Label: Accession Number
  Group: ID
  Data: edsdoj.15bb0c99879041a09cb6e7716563e8cd
PLink https://login.libproxy.scu.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsdoj&AN=edsdoj.15bb0c99879041a09cb6e7716563e8cd
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.3390/foods13152390
    Languages:
      – Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: 2390
    Subjects:
      – SubjectFull: colour
        Type: general
      – SubjectFull: edible insects
        Type: general
      – SubjectFull: extrusion
        Type: general
      – SubjectFull: nutritional value
        Type: general
      – SubjectFull: sensory acceptance
        Type: general
      – SubjectFull: texture
        Type: general
      – SubjectFull: Chemical technology
        Type: general
      – SubjectFull: TP1-1185
        Type: general
    Titles:
      – TitleFull: Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Millena Ruszkowska
      – PersonEntity:
          Name:
            NameFull: Małgorzata Tańska
      – PersonEntity:
          Name:
            NameFull: Joanna Miedzianka
      – PersonEntity:
          Name:
            NameFull: Przemysław Łukasz Kowalczewski
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 07
              Type: published
              Y: 2024
          Identifiers:
            – Type: issn-print
              Value: 23048158
          Numbering:
            – Type: volume
              Value: 13
            – Type: issue
              Value: 15
          Titles:
            – TitleFull: Foods
              Type: main
ResultId 1