The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread

Bartkienė, Elena; Starkutė, Vytautė; Katuskevicius, Konstantinas; Laukyte, Neringa; Fomkinas, Markas; Vysniauskas, Edikas; Kasciukaityte, Paulina; Radvilavicius, Emilis; Rokaite, Skaiste; Medonas, Domantas; Valantinaviciute, Emilija; Mockus, Ernestas; Zokaitytė, Eglė

doi:10.1002/fsn3.3024

Cited by 17 publications

(15 citation statements)

References 28 publications

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“…Face Reader™ has also been applied to evaluate the emotional response of consumers toward bread incorporating cricket flour (Bartkiene et al., 2022), although it provided some contradicting results. For instance, the sample with the highest content of cricket flour was associated with both “Happy” and “Sad” emotions, and the control sample elicited “Disgusted” emotions as frequently as the sample with the highest content of cricket flour.…”

Section: Resultsmentioning

confidence: 99%

“…First, both Bartkowicz and Babicz-Zielinska (2020) and Ribeiro et al (2019) reported that the incorporation of edible insects led to a decrease in the association with characteristic and positive product attributes. Another common effect of insect incorporation is an increase in overall flavor/taste intensity, as well as the association with a prolonged aftertaste (Bartkiene et al, 2022;Biró et al, 2020;Ribeiro et al, 2019;Ribeiro et al, 2022a). Additionally, several negative flavor/taste attributes have been associated with insect incorporation: unpleasant aftertaste, soap (Ribeiro et al, 2019), rancid (Ribeiro et al, 2019;Ribeiro et al, 2022a), feed (Ribeiro et al, 2022a), fishy (Biró et al, 2020), bitterness (Bartkiene et al, 2022;Wendin et al, 2021), acidity (Wendin et al, 2021), and earthy/mushroom (Ribeiro et al, 2019;Wendin et al, 2021).…”

Section: Bakery and Snacksmentioning

confidence: 99%

“…Another common effect of insect incorporation is an increase in overall flavor/taste intensity, as well as the association with a prolonged aftertaste (Bartkiene et al, 2022;Biró et al, 2020;Ribeiro et al, 2019;Ribeiro et al, 2022a). Additionally, several negative flavor/taste attributes have been associated with insect incorporation: unpleasant aftertaste, soap (Ribeiro et al, 2019), rancid (Ribeiro et al, 2019;Ribeiro et al, 2022a), feed (Ribeiro et al, 2022a), fishy (Biró et al, 2020), bitterness (Bartkiene et al, 2022;Wendin et al, 2021), acidity (Wendin et al, 2021), and earthy/mushroom (Ribeiro et al, 2019;Wendin et al, 2021). However, it was possible to verify some of the impact of the drying method, since Ribeiro et al (2022b) reported that only oven-dried T. molitor was associated with negative attributes (feed and rancid) while microwave-drying only led to an increase in aftertaste.…”

Section: Bakery and Snacksmentioning

confidence: 99%

“…However, at lower incorporation levels (3.2%), the incorporation of A. domesticus led to a pleasant odor. Additionally, the incorporation of T. molitor in crisps led to associations with the odor attributes "frying oil," "burned," and "mushroom" (Wendin et al, 2021), while Bartkiene et al (2022) reported that the incorporation of cricket flour in bread led to an increase in additive odor intensity.…”

Section: Bakery and Snacksmentioning

confidence: 99%

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Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Ribeiro,

Pintado,

Cunha

2023

Comp Rev Food Sci Food Safe

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Low consumer acceptance of edible insects and insect‐based products is one of the main barriers to the successful implementation of entomophagy in Western countries. This rejection is mainly caused by consumers’ negative emotional responses, psychological/personality traits, and attitudes toward food choices. However, as the role of intrinsic product characteristics on such food choices has not been adequately studied, a systematic review was conducted following the PRISMA method, to analyze studies that have assessed hedonic evaluations, sensory profiling, or emotional responses to edible insects or insect‐based products. The majority of studies performed with whole insects and insect flour highlight that insect‐based products are more negatively evaluated than control products. Although the sensory properties of insects are affected by species and processing conditions, they are generally negative across sensory dimensions. In particular, insects and insect‐based products are generally associated with odor and flavor/taste attributes that are related to old/spoiled food. These negative attributes can be linked to the fat fraction of edible insects, with insect oils being very negatively evaluated by consumers. On the other hand, defatted fractions and deodorized oils are not associated with these negative attributes, further supporting the hypothesis that the fat fraction is responsible for the negative odor and flavor/taste attributes. However, there is still a lack of studies assessing the sensory profile of edible insects and insect‐based products, as well as consumers’ emotional responses to their consumption. Future studies should focus on the effects of different processing conditions, products incorporating insect fractions (namely protein concentrates/isolates and defatted fractions), and evaluation by target consumer groups.

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Section: Resultsmentioning

confidence: 99%

Section: Bakery and Snacksmentioning

confidence: 99%

Section: Bakery and Snacksmentioning

confidence: 99%

Section: Bakery and Snacksmentioning

confidence: 99%

See 2 more Smart Citations

Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Ribeiro,

Pintado,

Cunha

2023

Comp Rev Food Sci Food Safe

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“…The color coordinates of the lentil samples were evaluated on the surface using the CIE L*a*b* system (CromaMeter CR-400, Konica Minolta, Marunouchi, Tokyo Japan). The LAB viable counts were determined according to the method described by Bartkiene et al ( 22 ).…”

Section: Methodsmentioning

confidence: 99%

Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation

et al. 2023

Self Cite

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The aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = −0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.

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Color, pH, microbiological, and sensory quality of crickets (Gryllus bimaculatus) flour preserved with ginger and garlic extracts

Akullo

Kiage-Mokua

Nakimbugwe

et al. 2023

Food Science & Nutrition

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Although spices have been used in food for centuries, little is known about their use to preserve insect‐based foods. This study assessed the flour produced from blanched crickets treated with extracts of either ginger, garlic or both at a ratio of 1:4 (v/w) for color, pH, microbiological profile, sensory quality, and acceptability. Sodium benzoate treated and untreated cricket flour was used as positive and negative controls, respectively. The flour was stored at ambient conditions and analyzed on 0, 30, and 60 days of storage. The pH, moisture content and color change increased during storage but remained within acceptable limits. The total microbial count, yeast and molds significantly decreased with storage duration (p ˂ .05), while fecal coliforms and Escherichia coli were not detected in any of the samples. At the end of the 60‐day storage period, cricket flour treated with sodium benzoate and garlic extracts both had a significantly lowest population of yeast and molds (1.91 log cfu/g). On five point hedonic scale (1. Dislike extremely and 5. Like extremely), color (3.84 ± 0.86–2.55 ± 0.99), aroma (3.59 ± 1.09–2.40 ± 1.01), texture (4.11 ± 0.97–3.11 ± 0.97) and overall acceptability (3.77 ± 0.64–2.83 ± 1.01) sensory scores were all significantly high on day 0 and low on day 60 of storage, respectively. The study concluded that preserving crickets with garlic extracts significantly reduced the population of yeast and molds. Cricket flours were microbiologically safe and acceptable to consumers. Therefore, storage of cricket flour preserved with garlic and ginger extracts for longer periods is recommended. In addition, utilization of the preserved flour as an ingredient in different food applications is recommended to determine its suitability and sensory acceptability.

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The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread

Cited by 17 publications

References 28 publications

Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formation

Color, pH, microbiological, and sensory quality of crickets (Gryllus bimaculatus) flour preserved with ginger and garlic extracts

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