Results 161 to 170 of about 13,558 (194)

Characterization of commercial cricket protein powder and impact of cricket protein powder replacement on wheat dough protein composition

Cereal Chemistry, 2023
AbstractBackground and ObjectivesSupplementation of foods with insect flours has been shown to be promising for improving the nutritional profile of food products. The objective of this study was to characterize two commercially available cricket protein powders and investigate their impact on molecular weight distribution when incorporated into wheat ...
Mayra Perez‐Fajardo, Scott R. Bean, Brian Ioerger, Michael Tilley, Hulya Dogan   +4 more
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Effect of cricket protein powders on dough functionality and bread quality

Cereal Chemistry, 2023
AbstractBackground and ObjectivesThe enrichment of foods with insect proteins has gained interest; however, more research is needed to understand how different insect protein functionalities impact food systems. The objective of this study was to understand the effect of cricket protein powder on mixing, pasting, and dough development characteristics ...
Mayra Perez‐Fajardo, Scott R. Bean, Hulya Dogan   +2 more
openaire   +1 more source

Nutritional value, protein and peptide composition of edible cricket powders

Food Chemistry, 2019
There are various indicators, including FAO and EU sources, that edible insects could become one of the solutions to the problem of global food supply. This report was aimed at improving the knowledge on powdered crickets (Acheta domesticus). The analyses of the basic nutritional composition revealed that cricket powders were rich in protein (42.0-45.8%
Magdalena Montowska, Przemysław Łukasz Kowalczewski, Iga Rybicka, Emilia Fornal   +3 more
openaire   +2 more sources

Comparison of technological and physicochemical properties of cricket powders of different origin

Journal of Insects as Food and Feed, 2023
Despite the widely described high nutritional value of insects, many authors suggest significant differences in the nutrient content depending on the breeding conditions, preparation methods, or even geographical origin. To date, there is no reports on the technological and physical properties of cricket powder (CP).
P.Ł. Kowalczewski, P. Siejak, M. Jarzębski, J. Jakubowicz, P. Jeżowski, K. Walkowiak, K. Smarzyński, E. Ostrowska-Ligęza, H.M. Baranowska   +8 more
openaire   +1 more source

Consumer attitudes toward entomophagy before and after evaluating cricket ( Acheta domesticus )‐based protein powders

Journal of Food Science, 2020
Abstract In recent years, the use of insects in food products has increased. Insects are a sustainable ingredient that is high in protein. However, consumption in Western countries is low, and this may be due to poor sensory qualities, expense, availability, and food neophobia.
Alanah Barton, Connor D. Richardson, Matthew B. McSweeney   +2 more
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Cricket powder as an alternative protein source for broilers based onin vitro digestibility

Journal of Insects as Food and Feed, 2019
Pathogen contamination in fishmeal (FM) and the imbalanced amino acid profile in soya meal (SYM) are the disadvantages of the common protein sources in broiler diets. Therefore, FM, SYM and three species of cricket powder (Acheta domesticus: AD,Gryllus testaceus: GT andGryllus bimaculatus: GB) were screened based on thein vitro digestibility of dry ...
A. Kovitvadhi, P. Chundang, J. Luapan, P. Amarapitak, P. Sriyaphai, R. Buahom, T. Cham-iam, K. Leelehapongsathon, C. Tirawattanawanich, K. Thongprajukaew   +9 more
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Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation

Innovative Food Science & Emerging Technologies, 2018
Abstract Recently, the high nutritional value of edible insects attracted the attention of researchers and food industry for their potential use in foods with enhanced nutritional characteristics. In this study cricket (Acheta domesticus) powder was added to wheat flour to obtain bread with enhanced nutritional value.
Andrea Osimani, Vesna Milanović, Federica Cardinali, Andrea Roncolini, Cristiana Garofalo, Francesca Clementi, Marina Pasquini, Massimo Mozzon, Roberta Foligni, Nadia Raffaelli, Federica Zamporlini, Lucia Aquilanti   +11 more
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Alternative Proteins Feeding The World: Inclusion Of Cricket Powder In Cereal- Based Products

2022
With the growing population worldwide and subsequently, the increasing demand for protein from livestock (poultry, fish, pigs and cattle) causes concern and future challenges. Entomophagy (the practice of consuming insects) can be promoted as an alternative and sustainable food source.
openaire   +1 more source

Gluten-free crackers supplemented with cricket (Gryllus bimaculatus) powder

Asia-Pacific Journal of Science and Technology, 30, 5, 8 (8 pages)
openaire   +1 more source

Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads

Innovative Food Science & Emerging Technologies, 2019
Abstract Gluten elimination in bakery goods is a technological challenge since the absence of gluten generates breads with poor capacity to retain gas during leavening, which can be minimised with the use of gluten-free proteins in combination with hydrocolloids and/or enzymes.
Carolina da Rosa Machado, Roberta Cruz Silveira Thys   +1 more
openaire   +1 more source