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FoodsCricket is a potential proteinaceous source used for protein hydrolysate (PH) preparation, having several biological activities. Nevertheless, cricket has high lipid contents, which are susceptible to oxidation during PH preparation.
Lalita Chotphruethipong +5 more
doaj +2 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. A large number of different species are edible, and they can contribute fats, protein, fibre, vitamins, and minerals to the ...
Carcea M.
europepmc +5 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 +6 more
openaire +2 more sources
Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour [PDF]
, 2023 The growing awareness of the consumers on the advantages of a proper nutrition is deeply modifying their demands. Hence, the exploitation of innovative ingredients to enrich the nutritional values of staple foods is continuously explored by research ...
Massimo Mozzon +7 more
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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 +2 more
openaire +2 more sources
, 2023 Crickets are being reevaluated as food and livestock feed due to their high nutritional value and low environmental impact during production, as food waste can be used as feed.
D. Akiyama (16875762) +2 more
core +1 more source
EFFECT OF CRICKET POWDER ADDITION ON 1H NMR MOBILITY AND TEXTURE OF PORK PÂTÉ [PDF]
Journal of microbiology, biotechnology and food sciences, 2019 Cricket powder (CP), rich in protein, fat, vitamins and minerals, is potentially a valuable additive for the production of food. While being relatively poorly studied in terms of its technological properties, this raw material has already found acceptance from organizations such as EU or FAO.
Walkowiak, Katarzyna +3 more
openaire +2 more sources
Foods, 2023 Crickets are known to be a promising alternative protein source. However, a negative consumer bias and an off-flavor have become obstacles to the use of these insects in the food industry.
Edward +6 more
doaj +1 more source
PLoS ONE, 2020 The house cricket, Acheta domesticus L. (Orthoptera: Gryllidae) is one of the most important species of industrialized insects in the United States.
Juan A Morales-Ramos +3 more
doaj +1 more source
Foods, 2021 Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%)
Habiba Khatun +3 more
doaj +1 more source