Evaluation of gluten-free bars made with house cricket (Acheta domesticus) powder

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880755" target="_blank" >RIV/62157124:16270/23:43880755 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.55251/jmbfs.9873" target="_blank" >https://doi.org/10.55251/jmbfs.9873</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.55251/jmbfs.9873" target="_blank" >10.55251/jmbfs.9873</a>

Result language

angličtina

Original language name

Evaluation of gluten-free bars made with house cricket (Acheta domesticus) powder

Original language description

The use of insects is a modern trend in the food industry with a positive impact on ecology and sustainability. Not only the popularity of eating whole insects is growing among consumers, but also products with an insect component are preferred more. It is also used in foods for special nutrition. Gluten-free bar made with cricket powder can represent a functional food stuff. The study shows that the addition of insects can increase the Total Polyphenol Content (24.78 mg GAE/ 100 g to 44.68 mg GAE/ 100 g) (p &lt; 0.05). There is also an increase in antioxidant activity expressed as scavenging activity (%) for ABTS from 7.33 to 50.17, for DPPH 4.10 to 33.88 (p &lt; 0.05). The influence of cricket powder was also recorded in the moisture content of the product, when the increased addition of insects led to a decrease in moisture content (R=0.89). Sensory evaluation showed overall acceptability for these bars. Texture, taste, appearance, aroma and overall pleasantness were compared. Although the protein bars without cricket content (Ctrl) had the highest overall pleasantness rating, it differed statistically significantly (p &lt; 0.05) only from the sample with the highest cricket powder content (B25I).

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

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

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

Name of the periodical

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

4

Pages from-to

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UT code for WoS article

000992338900001

EID of the result in the Scopus database

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