Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder [PDF]
Foods, 2019 Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production.
Adamina Duda +4 more
doaj +6 more sources
Contributions of protein and milled chitin extracted from domestic cricket powder to emulsion stabilization [PDF]
Current Research in Food Science, 2019 Interfacial and emulsifying properties of fractionated cricket powder were assessed to identify whether emulsification properties originate from protein or chitin particles.
Andrew Hirsch +3 more
doaj +4 more sources
Foods, 2022 Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage,
Isaac Ho +5 more
doaj +3 more sources
Use of House Cricket (Acheta domesticus) Powder in Yoghurt Products
FoodsThis study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet ...
Kinga Karwacka +5 more
doaj +3 more sources
Comparison of Cricket Protein Powder and Whey Protein Digestibility
MoleculesWith the global population projected to reach nine billion by 2050, the search for alternative protein sources has become critical. This study evaluated the digestibility of cricket protein powder compared with that of whey protein powder.
Barbora Lampová +3 more
doaj +3 more sources
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production [PDF]
Foods, 2020 The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp.
Viola Galli +3 more
doaj +3 more sources
Effect of Acheta domesticus Powder Incorporation on Nutritional Composition, Technological Properties, and Sensory Acceptance of Wheat Bread [PDF]
InsectsThe fortification of bakery products with alternative protein sources, including edible insects, offers a promising approach to improving nutritional quality while addressing sustainability challenges.
Agnieszka Orkusz, Martyna Orkusz
doaj +2 more sources
Using Dried Crickets as a Nutrients and Bioactive Compounds Source in Crispy Vegetable Chips [PDF]
FoodsIn general, the acceptance of edible insects by consumers is low. Therefore, the aim of this research was to develop protein supplements from desiccated crickets.
Natcharee Jirukkakul, Areeya Phoolklang
doaj +2 more sources
Fortified Pasta With Cricket (Acheta domesticus) Powder: Impact of an Alternative Protein Source on Pasta Nutritional, Functional, and Technological Properties. [PDF]
J Food SciABSTRACT Global population growth is challenging the sustainability of current food systems and driving the search for alternative protein sources with lower environmental impact. The house cricket (Acheta domesticus) has emerged as a promising, sustainable provider of high‐quality protein.
Musto L +6 more
europepmc +2 more sources
Effect of Combined High-Pressure Homogenization and Biotechnological Processes on Chitin, Protein, and Antioxidant Activity of Cricket Powder-Based Ingredients [PDF]
FoodsThe main objective of this work was to evaluate the combined effect of a biotechnology process, based on selected yeast strains, and a high-pressure homogenization (HPH) treatment on the microbiological quality, structural organization of proteins ...
Samantha Rossi +8 more
doaj +2 more sources