Nutritional and Functional Properties of Novel Italian Spray-Dried Cricket Powder [PDF]
Antioxidants, 2023 Insects, especially crickets, have been proposed as a novel source of nutrients in human nutrition since they possess bioactive molecules, including high protein content, lipids, chitin, vitamins and minerals. In this work, the nutritional and functional
Marco Ruggeri +9 more
doaj +6 more sources
Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder [PDF]
Foods, 2020 Edible insects have always been consumed by humans and nowadays they are looked at with interest by the research community as a means to produce food at low environmental cost for a growing and increasingly demanding population.
Marina Carcea
doaj +5 more sources
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
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
Effects of cricket powder on structural and mechanical properties of soy protein isolate extrudates [PDF]
Current Research in Food ScienceThis study investigated the impact of cricket powder (CP) incorporation on the structural and mechanical properties of soy protein isolate (SPI) extrudates. The physicochemical properties of CP, rheological properties of SPI-CP blends and their potential structuring properties were evaluated. The results showed that CP had a high protein content (72.10
Hui Ye
exaly +6 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
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
Effect of tray drying temperature and drying time on properties of cricket powder [PDF]
E3S Web of ConferencesThis research studied the production of cricket powder via tray drying and powdering processes by investigating the effect of drying temperature of 80, 90, 100oC and drying time ranging of 30 - 240 min on the properties of cricket powder. The drying rate
Simasatitkul Lida +3 more
doaj +2 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
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