The effect of cricket meal inclusion on the quality of bakery products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A96454" target="_blank" >RIV/60460709:41210/23:96454 - isvavai.cz</a>

Výsledek na webu

<a href="https://conferences.imeko.org/event/6/" target="_blank" >https://conferences.imeko.org/event/6/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of cricket meal inclusion on the quality of bakery products

Popis výsledku v původním jazyce

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 products dough and buns before and after enrichment with two types of cricket meal (light meal; spray-dried) and (dark meal; oven-dried) with the level of substitution of 0, 5, 8 and 10%) were investigated. Rheological differences between the wheat dough and the enriched dough were observed. Decreasing the time of dough stability (lower stability) in enriched dough and the worsened consistency of dough after 12 minutes of the measurement were observed. The addition of cricket meal leads to the changes in the leavening ability of the dough, whereas dough containing cricket meal showed a lower specific volume and a smaller height than the wheat dough without it. Regarding the sensory evaluation, significant differences in brown colour intensity, acceptability of odour, toughness, the intensity of taste, and overall acceptability were observed between wheat products (buns without cricket meal) and buns enriched with the crickets. The buns with 8% and 10% addition had nutty, earthy and bean-like flavours. In the case of acrylamide formation, the addition of cricket meal negatively affected the technological feature or the quality of the buns. Finally, the replacement of wheat flour by 8% of cricket meal in the buns was considered as optimal.

Název v anglickém jazyce

The effect of cricket meal inclusion on the quality of bakery products

Popis výsledku anglicky

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 products dough and buns before and after enrichment with two types of cricket meal (light meal; spray-dried) and (dark meal; oven-dried) with the level of substitution of 0, 5, 8 and 10%) were investigated. Rheological differences between the wheat dough and the enriched dough were observed. Decreasing the time of dough stability (lower stability) in enriched dough and the worsened consistency of dough after 12 minutes of the measurement were observed. The addition of cricket meal leads to the changes in the leavening ability of the dough, whereas dough containing cricket meal showed a lower specific volume and a smaller height than the wheat dough without it. Regarding the sensory evaluation, significant differences in brown colour intensity, acceptability of odour, toughness, the intensity of taste, and overall acceptability were observed between wheat products (buns without cricket meal) and buns enriched with the crickets. The buns with 8% and 10% addition had nutty, earthy and bean-like flavours. In the case of acrylamide formation, the addition of cricket meal negatively affected the technological feature or the quality of the buns. Finally, the replacement of wheat flour by 8% of cricket meal in the buns was considered as optimal.

Druh

O - Ostatní výsledky

CEP obor

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OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2023

Kód důvěrnosti údajů

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