Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Salty crackers enriched with cricket (Acheta domesticus) powder: a comprehensive quality and safety assessment study

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40500 - Other agricultural sciences

Projekt

<a href="/cs/project/LUC23140" target="_blank" >LUC23140: Bezpečné, senzoricky atraktivní tepelně zpracované potraviny z cereálií s nízkým obsahem asparaginu</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry-X

ISSN

2590-1575

e-ISSN

—

Svazek periodika

30

Číslo periodika v rámci svazku

August

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

nestránkováno

Kód UT WoS článku

001565847200004

EID výsledku v databázi Scopus

2-s2.0-105013998743