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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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/2/153 |
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| author | Elena Bartkiene Egle Zokaityte Evaldas Kentra Vytaute Starkute Dovile Klupsaite Ernestas Mockus Gintare Zokaityte Darius Cernauskas João Miguel Rocha Raquel P. F. Guiné |
| author_facet | Elena Bartkiene Egle Zokaityte Evaldas Kentra Vytaute Starkute Dovile Klupsaite Ernestas Mockus Gintare Zokaityte Darius Cernauskas João Miguel Rocha Raquel P. F. Guiné |
| author_sort | Elena Bartkiene |
| collection | DOAJ |
| description | 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 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 log<sub>10</sub> 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. |
| first_indexed | 2024-03-11T08:50:35Z |
| format | Article |
| id | doaj.art-281a176ebbd9431386097e5ab0eb50aa |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T08:50:35Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-281a176ebbd9431386097e5ab0eb50aa2023-11-16T20:26:13ZengMDPI AGFermentation2311-56372023-02-019215310.3390/fermentation9020153Characterisation of Lacto-Fermented Cricket (<i>Acheta domesticus</i>) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat BiscuitsElena Bartkiene0Egle Zokaityte1Evaldas Kentra2Vytaute Starkute3Dovile Klupsaite4Ernestas Mockus5Gintare Zokaityte6Darius Cernauskas7João Miguel Rocha8Raquel P. F. Guiné9Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, LithuaniaDepartment of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, LT-47181 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, LithuaniaInstitute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, LT-47181 Kaunas, LithuaniaFood Institute, Kaunas University of Technology, LT-50254 Kaunas, LithuaniaLEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, PortugalCERNAS Research Centre, Polytechnic Institute of Viseu, 3504-510 Viseu, PortugalThe 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 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 log<sub>10</sub> 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.https://www.mdpi.com/2311-5637/9/2/153cricket flourfermentationbiscuitsacrylamideemotionsbiogenic amines |
| spellingShingle | Elena Bartkiene Egle Zokaityte Evaldas Kentra Vytaute Starkute Dovile Klupsaite Ernestas Mockus Gintare Zokaityte Darius Cernauskas João Miguel Rocha Raquel P. F. Guiné Characterisation of Lacto-Fermented Cricket (<i>Acheta domesticus</i>) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits Fermentation cricket flour fermentation biscuits acrylamide emotions biogenic amines |
| title | Characterisation of Lacto-Fermented Cricket (<i>Acheta domesticus</i>) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits |
| title_full | Characterisation of Lacto-Fermented Cricket (<i>Acheta domesticus</i>) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits |
| title_fullStr | Characterisation of Lacto-Fermented Cricket (<i>Acheta domesticus</i>) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits |
| title_full_unstemmed | Characterisation of Lacto-Fermented Cricket (<i>Acheta domesticus</i>) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits |
| title_short | Characterisation of Lacto-Fermented Cricket (<i>Acheta domesticus</i>) Flour and Its Influence on the Quality Parameters and Acrylamide Formation in Wheat Biscuits |
| title_sort | characterisation of lacto fermented cricket i acheta domesticus i flour and its influence on the quality parameters and acrylamide formation in wheat biscuits |
| topic | cricket flour fermentation biscuits acrylamide emotions biogenic amines |
| url | https://www.mdpi.com/2311-5637/9/2/153 |
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