Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Duda, Adamina; Adamczak, Julia; Chełmińska, Paulina; Juszkiewicz, Justyna; Kowalczewski, Przemysław Łukasz

doi:10.3390/foods8020046

Cited by 142 publications

(96 citation statements)

References 42 publications

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“…Pasta production is a good opportunity for product innovation in different forms [1,2]. The food technologists are interested in using flaxseed (Linum usitatissimum) in food production because of its health effects [3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Zarzycki

Sykut-Domańska

Sobota

et al. 2020

Foods

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Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.

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Section: Introductionmentioning

confidence: 99%

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Zarzycki

Sykut-Domańska

Sobota

et al. 2020

Foods

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“…Recent studies have shown comparable emulsifying activity and foaming capabilities of cricket flours and protein isolates when compared to legume flours ( Zielińska et al., 2018 , Stone et al., 2019 ). Cricket powder has been used to supplement or replace protein-rich components in various complex foods, including meat emulsions ( Kim et al., 2017 ), pasta ( Duda et al., 2019 ), and bread ( Osimani et al., 2018 ); protein-nutrition bars containing crickets are also commercially available.…”

Section: Introductionmentioning

confidence: 99%

Contributions of protein and milled chitin extracted from domestic cricket powder to emulsion stabilization

Hirsch

Cho

Kim

et al. 2019

Current Research in Food Science

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Interfacial and emulsifying properties of fractionated cricket powder were assessed to identify whether emulsification properties originate from protein or chitin particles. Fractions extracted in alkaline water, containing high protein and mineral contents, increased the surface pressure of heptane-water interfaces with near-saturation equilibrium surface pressure of 31 mN/m. Dynamic surface pressure profiles indicated adsorption of protein clusters to the interface. Emulsification capacity of protein fraction was 50% greater than that of the source cricket flour, although oil-in-water emulsions prepared with 1–2% (w/w) protein fraction formed a cream layer within one day of storage. Emulsified layers persisted for up to 20 days, and light scattering measurements described a stable population with surface-volume-mean diameter of approximately 3 μm. Chitin-rich fractions milled to a particle size of 0.5–200 μm contributed negligible surface pressure, and its emulsification capacity was 5% of the value for the source cricket flour. Emulsions prepared with chitin-rich fractions coexisted with an unstable precipitate layer comprising 60% of the added solid, which was attributed to larger particles with poor emulsifying capability. Stable chitin-stabilized emulsion phases were resistant to creaming, yet volume-mean droplet diameter surpassed 50 μm within 24 h of storage. Both protein and chitin fractions have emulsifying capabilities but would require further processing or secondary additives to achieve desirable storage stability.

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“…The drying assay parameters were as following: 45°C, ɸ = 75% for 3 hr; 63°C ɸ = 85% for 12 hr; 40°C ɸ = 60% for 4 hr. Dried pasta was left for 10 hr at room temperature and 70% relative humidity to stabilize, and after that pasta was packed into PE bags (Duda, Adamczak, Chełmińska, Juszkiewicz, & Kowalczewski, ). The final pasta formulations contained 2.5%, 5%, 7.5%, or 10% addition of BLF, and were named as BLF2.5, BLF5, BLF7.5, and BLF10, respectively.…”

Section: Methodsmentioning

confidence: 99%

Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

Kowalczewski

Pauter

Smarzyński

et al. 2019

J Food Process Preserv

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The aim of this paper was to monitor changes of antioxidant activity and phenolic contents of pasta enriched with black locust flower (BLF) addition (in such percentages as 2.5, 5, 7.5, and 10) after thermal processing. Pasta microstructure, texture, and consumer acceptance were determined as well. The BLF addition increased the content of phenolics and antioxidant activity. Comparing to the control, the total polyphenol compounds content was two times higher (0.27 ± 0.01 and 0.63 ± 0.01 mg FAE/g, respectively), and the flavonoid concentration increased from 0.48 to 204.46 µg/g in case of 10% addition. It was also observed that the thermal processing improved antioxidant properties of pasta measured in vitro. Moreover, changes in the culinary behavior, texture and microstructure of samples were observed as well. However, changes in the texture and proximate composition of the pasta with 2.5% BLF did not change the consumer attractiveness of the obtained pasta. Practical applications Adequate supply of both nutrients and non‐nutrients (including antioxidants) is the basic condition for the proper conduct of all human life processes. Cereal products are the basic product category on the food market. Application to the production of a commonly found raw material (BLF) will allow low financial expense to widen the range of pasta produced. Another element important from the nutritional point of view is the innovative, previously unused composition of pasta, which undoubtedly improves the functioning of the body, but also can prevent diseases caused by oxidative stress. In summary, the pasta has an innovative nutritional qualities and health benefits, unprecedented so far in traditional on the market for products of this type.

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Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Cited by 142 publications

References 42 publications

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Contributions of protein and milled chitin extracted from domestic cricket powder to emulsion stabilization

Thermal processing of pasta enriched with black locust flowers affect quality, phenolics, and antioxidant activity

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