Results 21 to 30 of about 1,730 (159)

Use of House Cricket (Acheta domesticus) Powder in Yoghurt Products

Foods
This 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, Adriana Łobacz, Justyna Ziajka, Anna Lis, Monika Małkowska-Kowalczyk, Maria Baranowska   +5 more
doaj   +4 more sources

Development of Stored-Product Moths on Cricket Powder and Insect-Enriched Biscuits [PDF]

Foods
In recent years, interest in edible insects has increased in Western countries, leading to an expansion of the market for insect-based products. In this context, it is essential to assess their susceptibility to infestation by stored-product pests, to ...
Serena Malabusini, Sara Savoldelli, Andrea Bresciani, Alessandra Marti, Daniela Lupi, Costanza Jucker   +5 more
doaj   +5 more sources

Influence of Extrusion Cooking Parameters on Antioxidant Activity and Physical Properties of Potato-Based Snack Pellets Enriched with Cricket Powder [PDF]

Molecules
Functional foods represent a new and thriving area of research. A significant direction of these studies is based on new products containing edible house cricket-derived additives.
Maciej Combrzyński, Jakub Soja, Michał Staniak, Beata Biernacka, Karolina Wojtunik-Kulesza, Marek Gancarz, Tomasz Oniszczuk, Magdalena Kręcisz, Jarosław Szponar, Anna Oniszczuk   +9 more
doaj   +4 more sources

Effect of tray drying temperature and drying time on properties of cricket powder [PDF]

E3S Web of Conferences
This 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, Thongprom Kittisak, Jaroensang Thunyapisit, Im-orb Karittha   +3 more
doaj   +3 more sources

Improvements in Visual Aspects and Chemical, Techno-Functional and Rheological Characteristics of Cricket Powder (Gryllus bimaculatus) by Solvent Treatment for Food Utilization [PDF]

Foods, 2023
This study aimed to improve the visual aspects and chemical, techno-functional and rheological characteristics of Gryllus bimaculatus cricket powder through the use of different solvents, with the objective of using it as a protein source in food ...
Barbara Catalano Damasceno, Mitsutoshi Nakajima, Noamane Taarji, Isao Kobayashi, Sosaku Ichikawa, Marcos A. Neves   +5 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, Manuel Venturi, Niccolò Pini, Lisa Granchi   +3 more
doaj   +4 more sources

Nutritional and Functional Properties of Novel Italian Spray-Dried Cricket Powder. [PDF]

Antioxidants (Basel), 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 properties of a novel Italian spray-dried (SD) cricket powder were evaluated.
Ruggeri M, Bianchi E, Vigani B, Sánchez-Espejo R, Spano M, Totaro Fila C, Mannina L, Viseras C, Rossi S, Sandri G.   +9 more
europepmc   +9 more sources

Physicochemical and sensory properties of cookies with cricket powder as an alternative snack to prevents iron deficiency anemia and chronic energy deficiency

Applied Food Research
Cricket contains high protein content, making them a valuable resource for enhancing nutritional properties of cookies for prevents Iron Deficiency Anemia (IDA) and Chronic Energy Deficiency (CED) in female adolescents.
Fitriyono Ayustaningwarno, Azzahra Mutiara Ayu, Layyinatus Syiffah, Hana Muthia, Filzah Afdha Amalina, Diana Nur Afifah, Yora Nindita, Nani Maharani, Nurmasari Widyastuti, Gemala Anjani, Dewi Marfu'ah Kurniawati, Ninik Rustanti, Mursid Tri Susilo, Etika Ratna Noer, Angga Rizqiawan   +14 more
doaj   +4 more sources

Effect of Acheta domesticus Powder Incorporation on Nutritional Composition, Technological Properties, and Sensory Acceptance of Wheat Bread [PDF]

Insects
The 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   +3 more sources

Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations. [PDF]

Insects, 2022
The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta.
Bresciani A, Cardone G, Jucker C, Savoldelli S, Marti A.   +4 more
europepmc   +6 more sources