Quality and nutritional evaluation of bakery products enriched with cricket meal

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F25%3A102262" target="_blank" >RIV/60460709:41210/25:102262 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.afres.2025.101303" target="_blank" >https://doi.org/10.1016/j.afres.2025.101303</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.afres.2025.101303" target="_blank" >10.1016/j.afres.2025.101303</a>

Result language

angličtina

Original language name

Quality and nutritional evaluation of bakery products enriched with cricket meal

Original language description

The study was focused on the quality and sensory perception of everyday bakery products (buns) enriched by the cricket meal. Rheological properties, nutritional value and amino acid profile of bakery dough and buns were investigated before and after enrichment with two types of cricket meal (spray-dried light meal and oven-dried dark meal) at the level of substitution of 0, 5, 8 and 10%. Rheological differences were observed between the wheat dough and the dough enriched with cricket meal. The enriched dough showed decreased stability and worsened consistency after 12 minutes of the measurement resulting in the softening of the dough. The addition of cricket meal changed the dough's leavening ability, resulting in a lower specific volume and reduced height compared to the wheat dough without cricket meal. Significant differences were observed in the sensory evaluation between wheat buns (without cricket meal) and those enriched with cricket meal, particularly in terms of brown colour intensity, odour acceptability, toughness, taste intensity, and overall acceptability. Buns with 8% and 10% cricket meal had nutty, earthy and bean-like flavours. Replacement of wheat flour by 8% of cricket meal was considered as optimal, providing favourable sensory attributes and acceptable technological features. Dark cricket meal showed higher amino acid content than the light cricket meal. High levels of amino acid up to fifteen times increase where found in dark cricket meal compared to the wheat flour. Aspartic acid +asparagine value increased 6.92 to 11 times in light and dark cricket meal respectively resulting in higher acrylamide content.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QK21010064" target="_blank" >QK21010064: Application of biologically active natural compounds in storage of agricultural products</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Applied Food Research

ISSN

2772-5022

e-ISSN

2772-5022

Volume of the periodical

5

Issue of the periodical within the volume

2

Country of publishing house

NL - THE KINGDOM OF THE NETHERLANDS

Number of pages

11

Pages from-to

1-11

UT code for WoS article

001566391800001

EID of the result in the Scopus database

2-s2.0-105014724819