Characterisation of Lacto-Fermented Cricket (Acheta domesticus) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits

Abstract

The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with Lactiplantibacillus plantarum No. 122 and Lacticaseibacillus casei No. 210) cricket flour (Cr) on the quality characteristics and acrylamide formation in wheat biscuits (WB). The main formula for WB preparation consisted of 280 g of wheat flour, 100 g of margarine, 50 g of saccharose, 3 g of vanilla sugar, 50 g of eggs, 1.5 g of salt and 2.0 g of baking powder. It was established that the highest lactic acid bacteria (LAB) number was achieved in 48 h with No. 122 fermented Cr (11.8 log10 CFU/g) and the lowest pH (4.34) was obtained after 48 h of Cr fermentation with both the tested LAB strains. The total colour differences were in the range of 17.54 to 22.08 and, in every case, fermented samples were clearly distinguished from untreated ones. Fermentation increased tyramine content in Cr (from 13.0 to 29.2 times). The main FAs in Cr were palmitic acid, stearic acid, octadec-9-enoic acid and linoleic acid. The lowest acrylamide content (84.1 µg/kg) was found in WB with 40 g of Cr fermented with No. 210. Significant differences in WB overall acceptability were not found. However, the highest intensity of emotion “happy” was elicited by WB with 80 g of Cr fermented with No. 122. Due to the demonstrated decrease of acrylamide content, fermented Cr can be considered a beneficial ingredient for the manufacture of WB.

Effects of Ugali Maize Flour Fortification with Chia Seeds (Salvia hispanica L.) on Its Physico-Chemical Properties and Consumer Acceptability

“…This explains the green color added to the flour samples by chia seeds and defatted chia seeds, which masked the yellow color while the two color blends reduced the brightness of a single color. A similar trend was observed by [37], where chia seeds reduced both the lightness and yellowness of wheat bread. It was noted that incorporation of DCF resulted in a significant difference in total color difference (∆E*) when compared to control at p < 0.05 at all levels of substitution.…”

Effects of purple cabbage anthocyanin extract on the gluten characteristics and the gluten network evolution of high‐gluten dough

“…This purple wheat has been integrated seamlessly into the production of diverse finished products, such as cookies and pasta, offering consumers a delicious and healthenhancing alternative. 13,14 Previous investigations have primarily centered on exploring the influence of anthocyanins on the structural attributes of gluten proteins or their constituent parts. One study revealed that anthocyanins extracted from grape skins interact with gliadins, resulting in modifications to the protein's secondary structure.…”

The Neuroprotective Effect of Curcumin Cumin Against Oxidative Stress- Induced by Acrylamide in Male Rats

“…Being a neurotoxic, Acrylamide may slow down nerve transmission, paralyze the hind limbs of rats, increase the landing foot spread, and cause the animals to drag their feet. In rat primary astrocytes, Acrylamide-induced apoptosis led to mitochondrial dysfunction (Bartkiene et al, 2023).…”