Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43932399" target="_blank" >RIV/60461373:22330/25:43932399 - isvavai.cz</a>
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S2590157525007655?via%3Dihub#ac0005" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2590157525007655?via%3Dihub#ac0005</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.fochx.2025.102918" target="_blank" >10.1016/j.fochx.2025.102918</a>
Alternative languages
Result language
angličtina
Original language name
Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study
Original language description
The formation of acrylamide was investigated in salty crackers enriched with cricket powder (Acheta domesticus) since its addition increases the free asparagine content. Cricket powder additions (5, 10, 15 %) were tested on crackers prepared with white wheat flour or whole grain wheat flour, baked for 25, 35 and 45 min at 180 degrees C. Additionally, chloropropandiols (2- and 3-MCPD) fatty acid esters and glycidol fatty acid esters were investigated. Acrylamide increased significantly after the addition of cricket powder and a prolonged baking time, especially in crackers containing white wheat flour. Although 2-MCPD and glycidol were not affected by the addition of cricket powder, 3-MCPD increased especially in crackers baked for 45 min. Crackers enriched with 5 % cricket powder were sensorially the most preferred.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
<a href="/en/project/LUC23140" target="_blank" >LUC23140: Safe and tasty thermally processed foods prepared from low asparagine cereals</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Food Chemistry-X
ISSN
2590-1575
e-ISSN
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Volume of the periodical
30
Issue of the periodical within the volume
August
Country of publishing house
GB - UNITED KINGDOM
Number of pages
11
Pages from-to
nestránkováno
UT code for WoS article
001565847200004
EID of the result in the Scopus database
2-s2.0-105013998743