Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder.

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and ß-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of ß-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.

Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.

BACKGROUND: Cricket powder (CP) is a cheap and valuable source of protein, unsaturated fatty acids and dietary fiber, as well as vitamins and minerals such as iron and calcium, which makes it useful for the enrich- ment of bakery products. METHODS: The ash, fat, moisture and protein contents of enriched muffins were analyzed ac- cording to PN-EN ISO and AACC methods. The proximate carbohydrate content was estimated by subtract- ing the total fat, protein, ash and moisture content from 100% of food composition. The color of the muffins was measured in the CIE L*a*b* scale using a Chroma Meter CR-410. A TA.XTplus texture analyzer was used to perform texture profile analysis. RESULTS: The protein content in muffins enriched with increased CP in samples with 5% and 10% CP addition, and the carbohydrate content reduced as the percentage of CP increased. Results of texture analysis indicated that the use of CP as an additive caused a significant decrease in the hardness, springiness, chewiness and re- silience of the obtained muffins. There were no changes in cohesiveness. With increasing amounts of CP, the value of lightness (L*) decreased, while the green/red (a*) and blue/yellow (b*) color balances were shifted towards green and blue respectively. The results of consumer acceptance tests showed that control muffins and muffins with 2% CP did not significantly differ from each other. CONCLUSIONS: Taking into account the slight changes in color and textural properties, cricket powder can be used for the enrichment of muffins with protein without reducing the sensory attractiveness of the product obtained.