Results 21 to 30 of about 13,633 (186)

Using Dried Crickets as a Nutrients and Bioactive Compounds Source in Crispy Vegetable Chips [PDF]

Foods
In 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

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, Yora Nindita   +2 more
exaly   +3 more sources

Evaluation of the Effects of Drying Techniques on the Physical and Nutritional Characteristics of Cricket (Gryllus bimaculatus) Powder for Use as Animal Feedstuff [PDF]

Insects
This study aimed to evaluate the effects of three drying methods, namely sun drying, microwave–vacuum drying, and hot-air-oven drying, on the physical and nutritional properties of cricket powder for use in poultry feed.
Warin Puangsap, Padsakorn Pootthachaya, Mutyarsih Oryza, Anusorn Cherdthong, Vibuntita Chankitisakul, Bundit Tengjaroensakul, Pheeraphong Phaengphairee, Sawitree Wongtangtintharn   +7 more
doaj   +2 more sources

Fermentation of House Crickets (Acheta domesticus): Boosting Quality and Functionality in Cricket-Based Food Ingredients [PDF]

Foods
This review examines the nutritional and functional potential of Acheta domesticus, the impact of fermentation on its biochemical and microbiological properties, and its application in food ingredients and products.
Seyed Mohammad Hasan Haghayeghi, Andrea Osimani, Lucia Aquilanti   +2 more
doaj   +2 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   +4 more sources

Enhancing nutritional and functional properties of gluten-free Riceberry rice pasta supplemented with cricket powder using D-optimal mixture design

Frontiers in Sustainable Food Systems
The study aimed to develop gluten-free Riceberry rice pasta supplemented with cricket powder using a twin-screw extruder, contributing valuable knowledge to increasing the nutritional value of pasta through sustainable practices, nutritional enhancement,
Jirayu Musika, Chutikarn Kapcum, Pimchada Itthivadhanapong, Thanawan Musika, Pannapa Hanmontree, Sumeth Piayura   +5 more
exaly   +3 more sources

Rapid Identification of Edible Insect Species in Food Using MALDI-TOF Mass Spectrometry. [PDF]

Rapid Commun Mass Spectrom
ABSTRACT Rationale Edible insects are emerging as sustainable, nutritious ‘foods of the future’ and are gradually introduced to the European market as novel foods. Ensuring consumer safety and preventing fraud requires legal regulation, which in turn depends on reliable analytical methods.
Straka D, Meledina A, Smirnova TA, Hajslova J, Kourimska L, Kulma M, Sebelova K, Pospisil O, Kopecka A, Kuckova S.   +9 more
europepmc   +2 more sources

Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins [pdf] [PDF]

Acta Scientiarum Polonorum Technologia Alimentaria, 2018
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.The ash, fat, moisture and protein contents of enriched muffins were analyzed ac- cording to PN-EN ISO and AACC methods.
Paulina, Pauter, Maria, Różańska, Paulina, Wiza, Sandra, Dworczak, Natalia, Grobelna, Paulina, Sarbak, Przemysław Ł, Kowalczewski   +6 more
openaire   +2 more sources

Protein quality and physicochemical properties of commercial cricket and mealworm powders [PDF]

Journal of Food Science and Technology, 2019
The pressing need for protein supply growth gives rise to alternative protein sources, such as insect proteins. Commercial cricket and mealworm powders were examined for their protein quality, surface charge and functional attributes. Both insect powders had similar proximate compositions with protein and ash contents of ~ 66% db (dry weight basis) and
Andrea K, Stone, Takuji, Tanaka, Michael T, Nickerson   +2 more
openaire   +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 Sci
ABSTRACT 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, Makran M, Mercatante D, Albano I, Rodriguez-Estrada MT, Cilla A, Garcia-Llatas G.   +6 more
europepmc   +2 more sources