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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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).

Název v anglickém jazyce

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

Popis výsledku anglicky

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).

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Svazek periodika

13

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

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Kód UT WoS článku

000992338900001

EID výsledku v databázi Scopus

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