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

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

The aim of this study was to evaluate the influence of different amounts (40, 80 and 100 g) of non-fermented and fermented (with <i>Lactiplantibacillus plantarum</i> No. 122 and <i>Lacticaseibacillus casei</i> No. 210) cricket flour (Cr) on the quality characteristics and acr...

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Bibliographic Details
Main Authors: Elena Bartkiene, Egle Zokaityte, Evaldas Kentra, Vytaute Starkute, Dovile Klupsaite, Ernestas Mockus, Gintare Zokaityte, Darius Cernauskas, João Miguel Rocha, Raquel P. F. Guiné
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Fermentation
Subjects:
cricket flour
fermentation
biscuits
acrylamide
emotions
biogenic amines
Online Access:https://www.mdpi.com/2311-5637/9/2/153

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https://www.mdpi.com/2311-5637/9/2/153

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