Savoury biscuits prepared with addition of cricket flour: a comprehensive quality assessment

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F23%3A43928088" target="_blank" >RIV/60461373:22330/23:43928088 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Savoury biscuits prepared with addition of cricket flour: a comprehensive quality assessment

Original language description

Savoury biscuits are popular traditional ready-to-eat snacks prepared with basic ingredients such as wheat flour, fat, water, and salt. However, their poor nutritional value and high consumption contribute to the development of different civilization diseases. Therefore, enhancing the nutritional value by adding, e.g., fibre, proteins or legumes is challenging. Recently, a perspective source of proteins presents edible insect powders known for their beneficial composition, including essential amino acids, bioactive compounds (vitamins, minerals), unsaturated fatty acids, fibre, and a low carbohydrate content contributing to the reduction of the glycaemic index.However, when protein-rich insect flours are used for biscuit production, free amino acids and reducing sugars serve as important reactants in the Maillard reaction. In addition to the development of desirable flavour and colour, a heat-induced contaminant such as well-known acrylamide (a probable human carcinogen, group 2A) can arise.Additionally, the fat used for the biscuit’s preparation can also be a source of processing contaminants 3-monochloropropane-1,2-diol fatty acid esters (3-MCPDEs) and glycidyl fatty acid esters. They are degraded in vivo by gastrointestinal lipases to form 3-MCPD and glycidol, classified as a probable human carcinogen (group 2B) and a potential human carcinogen (group 2A), respectively.In the recent years, several insect species (e.g., house crickets, yellow mealworms, and grasshoppers) have been authorized in the EU as novel foods, finding various uses. In this study, we aimed to investigate the impact of incorporation of cricket flour (Acheta domesticus) into the biscuit dough to assess the impact not only on the sensorial properties of the final product, but also on its nutritional value and chemical safety. The basic recipe (standard biscuit) contained wheat flour or whole-grain wheat flour, rapeseed oil, and salt. In the modified recipe cricket flour was added in different ratios (5, 10 and 15 %). The biscuits were baked at 180 °C for 25, 35 and 45 min and then subjected to analysis of acrylamide, MCPD and glycidyl esters. Finally, the aromatic profile was measured and a sensory evaluation was conducted.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2023

Confidentiality

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