Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (<i>Acheta domesticus</i>) Flour Using Hydrocolloids by an I-Optimal Design

Optimizing the Rheological and Textural Properties of Chapatti Enriched with House Crickets (<i>Acheta domesticus</i>) Flour Using Hydrocolloids by an I-Optimal Design

The fortification of food with edible insect flour can improve its nutrition profile, but also affect its techno-functional characteristics. In this study, an I-optimal design was applied to improve the rheological and textural properties of wheat flour chapatti containing 10% cricket (<i>Ache...

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Bibliographic Details
Main Authors: Habiba Khatun, Siebe Lievens, Ruben Smets, Mohammad Akhtaruzzaman, Mik Van Der Borght, Johan Claes
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Foods
Subjects:
chapatti
<i>Acheta domesticus</i>
cricket flour
hydrocolloids
I-optimal design
dough rheology
Online Access:https://www.mdpi.com/2304-8158/11/21/3467

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https://www.mdpi.com/2304-8158/11/21/3467

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