Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations

Bresciani, Andrea; Cardone, Gaetano; Jucker, C.; Savoldelli, S.; Marti, Alessandra

doi:10.3390/insects13060546

Cited by 23 publications

(1 citation statement)

References 44 publications

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“…The elongational energy (A) also decreased with an increase in drone powder concentration. These differences are probably related to the presence of high amounts of dietary fibers and proteins of the drone powder which might dilute the gluten network [23,27,53]. This is more pronounced in the enriched wheat flour with the drone powder at 10% concentration, indicating a greater weakening of the gluten network.…”

Section: Extensional Properties Of the Doughsmentioning

confidence: 99%

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics

Marinopoulou,

Kagioglou,

Vacharakis

et al. 2023

Foods

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Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on bread-quality characteristics were investigated. The incorporation of the drone powder to the wheat flour caused a decrease in the extensibility and energy of the dough in the extensograph and an increase in the dough’s maximum resistance with increasing levels of the added drone powder. The elongational viscosity values of the dough fortified with drone powder were significantly higher than those of the control wheat flour dough. The breads supplemented with 10% drone powder exhibited lower lightness (L*) values compared to the control bread. The addition of drone powder led to an increase in the total dietary fiber content and insoluble dietary fiber content in the fortified bread. Significant differences in the specific volume values were observed between the control bread and the corresponding ones with 10% drone powder. Upon storage, the moisture content of the crumb of the control bread and of the fortified breads were both significantly decreased, while the addition of the drone powder to the wheat flour bread increased the crumb hardness and gumminess but decreased the cohesiveness of the breads.

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Section: Extensional Properties Of the Doughsmentioning

confidence: 99%

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics

Marinopoulou,

Kagioglou,

Vacharakis

et al. 2023

Foods

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Acheta domesticus (house cricket) as human foods ‐ An approval of the European Commission ‐ A systematic review

Siddiqui,

Zhao,

Fitriani

et al. 2024

Food Frontiers

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Entomophagy (consumption of insects) has been proposed as one of the important solutions to the food crisis caused by population growth. Despite a long history of insect consumption, numerous challenges have arisen that question the feasibility of using insects as a food source. It should be notifying that Acheta domesticus (house cricket) is recently approved by Commission Implementing Regulation (EU) 2022/188 as a novel food ingredient. Gaining a comprehensive understanding of the house cricket is paramount for fostering a proper appreciation of its potential as a food source. This review aims to provide comprehensive and in‐depth information on the house cricket, covering various aspects such as its consumption, bioecology, nutritional value, health benefits, harvesting and rearing, and processing methods for use as a food source. Additionally, the consumer acceptance of house cricket will be discussed and specific information on why it has gained approval in the European Union will also be provided. The consumption of crickets has a long history as both food and feed. They are environmentally friendly to rear, making them an attractive option for human consumption. House cricket, in particular, holds promise as a sustainable alternative to traditional farming and conventional food sources due to its nutritional and pharmaceutical properties. Different processing methods enhance its potential. However, there are challenges regarding public acceptance, which can be overcome through diverse processing techniques and applications. Further research and efforts are needed to expand the acceptance and application of A. domesticus.

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A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification

Bresciani,

Chiodaroli,

Landers

et al. 2023

Food Bioprocess Technol

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Animal-based foods have a large impact on the environment; for this reason, plant-based meat analogous are now in the spotlight. Although protein concentrates/isolates from soy are the most used raw materials for meat analogues, some concerns about allergenicity, loss of biodiversity, and low sustainability of their production rise from their uses. In this context, high protein fractions obtained by air classification of pulse flours are here proposed as substitutes of protein concentrates. Thus, this work is aimed at understanding the aptitude of high protein fraction from pulses to be transformed into meat analogous through high moisture extrusion process. Differences in functional and rheological properties among high protein fractions resulted in different high moisture extrusion properties and thus products with different appearance. Specifically, the foaming capacity of high protein fraction from red lentil resulted in expansion at the end of the extruder creating a heterogeneous structure, whereas the high lipid content of high protein fraction from chickpea can account for the unsuitability of this raw material to high moisture extrusion. On the contrary, high protein fraction from both fava bean and yellow pea presented a fibrous structure. However, the structure and textual properties of the final products need to be further investigated.

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Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations

Cited by 23 publications

References 44 publications

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics

Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread’s Quality Characteristics

Acheta domesticus (house cricket) as human foods ‐ An approval of the European Commission ‐ A systematic review

A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification

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