Will It Cricket? Product Development and Evaluation of Cricket (<i>Acheta domesticus</i>) Powder Replacement in Sausage, Pasta, and Brownies
Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage, dried pasta, and chocolate brownie formulatio...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/19/3128 |
| _version_ | 1797479308682330112 |
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| author | Isaac Ho Adelynn Peterson Jack Madden Evan Huang Samir Amin Amy Lammert |
| author_facet | Isaac Ho Adelynn Peterson Jack Madden Evan Huang Samir Amin Amy Lammert |
| author_sort | Isaac Ho |
| collection | DOAJ |
| description | Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). The products were evaluated for proximate composition and product-dependent parameters. The protein content increased in the CP pasta and brownies (<i>p</i> < 0.05) while no changes were found in the sausage (<i>p</i> > 0.05). Fat content increased in both the CP pasta and brownies while it decreased in the CP sausage (<i>p</i> < 0.05). The CP sausage had a higher carbohydrate content than the Control (<i>p</i> < 0.05). Overall, this may be attributed to cricket powder being high in protein and fat while also containing dietary fiber. Cricket powder replacement may lead to noticeable color differences by increasing green and blue coloring in sausage and pasta (<i>p</i> < 0.05). Changes in textural properties (<i>p</i> < 0.05) may be attributed to cricket powder affecting protein solubility and emulsion stability in sausage while gluten formation may be interfered with in the brownies. Overall, cricket powder replacement had improved nutritional content with minor changes in quality parameters. |
| first_indexed | 2024-03-09T21:44:00Z |
| format | Article |
| id | doaj.art-54f93b1984a84a3cb363969a6b723fa6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:44:00Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-54f93b1984a84a3cb363969a6b723fa62023-11-23T20:22:38ZengMDPI AGFoods2304-81582022-10-011119312810.3390/foods11193128Will It Cricket? Product Development and Evaluation of Cricket (<i>Acheta domesticus</i>) Powder Replacement in Sausage, Pasta, and BrowniesIsaac Ho0Adelynn Peterson1Jack Madden2Evan Huang3Samir Amin4Amy Lammert5FSN Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFSN Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFSN Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFSN Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFSN Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAFSN Department, California Polytechnic State University, San Luis Obispo, CA 93407, USAInsect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). The products were evaluated for proximate composition and product-dependent parameters. The protein content increased in the CP pasta and brownies (<i>p</i> < 0.05) while no changes were found in the sausage (<i>p</i> > 0.05). Fat content increased in both the CP pasta and brownies while it decreased in the CP sausage (<i>p</i> < 0.05). The CP sausage had a higher carbohydrate content than the Control (<i>p</i> < 0.05). Overall, this may be attributed to cricket powder being high in protein and fat while also containing dietary fiber. Cricket powder replacement may lead to noticeable color differences by increasing green and blue coloring in sausage and pasta (<i>p</i> < 0.05). Changes in textural properties (<i>p</i> < 0.05) may be attributed to cricket powder affecting protein solubility and emulsion stability in sausage while gluten formation may be interfered with in the brownies. Overall, cricket powder replacement had improved nutritional content with minor changes in quality parameters.https://www.mdpi.com/2304-8158/11/19/3128insect-based foodsnovel foodsproduct developmentcricket powdermeat productspasta |
| spellingShingle | Isaac Ho Adelynn Peterson Jack Madden Evan Huang Samir Amin Amy Lammert Will It Cricket? Product Development and Evaluation of Cricket (<i>Acheta domesticus</i>) Powder Replacement in Sausage, Pasta, and Brownies Foods insect-based foods novel foods product development cricket powder meat products pasta |
| title | Will It Cricket? Product Development and Evaluation of Cricket (<i>Acheta domesticus</i>) Powder Replacement in Sausage, Pasta, and Brownies |
| title_full | Will It Cricket? Product Development and Evaluation of Cricket (<i>Acheta domesticus</i>) Powder Replacement in Sausage, Pasta, and Brownies |
| title_fullStr | Will It Cricket? Product Development and Evaluation of Cricket (<i>Acheta domesticus</i>) Powder Replacement in Sausage, Pasta, and Brownies |
| title_full_unstemmed | Will It Cricket? Product Development and Evaluation of Cricket (<i>Acheta domesticus</i>) Powder Replacement in Sausage, Pasta, and Brownies |
| title_short | Will It Cricket? Product Development and Evaluation of Cricket (<i>Acheta domesticus</i>) Powder Replacement in Sausage, Pasta, and Brownies |
| title_sort | will it cricket product development and evaluation of cricket i acheta domesticus i powder replacement in sausage pasta and brownies |
| topic | insect-based foods novel foods product development cricket powder meat products pasta |
| url | https://www.mdpi.com/2304-8158/11/19/3128 |
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