Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

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dc.contributor.authorDuda, Adamina
dc.contributor.authorAdamczak, Julia
dc.contributor.authorChełmińska, Paulina
dc.contributor.authorJuszkiewicz, Justyna
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.organizationStudents’ Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Polanden
dc.contributor.organizationInstitute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Polanden
dc.date.accessioned2022-01-28T11:54:42Z
dc.date.available2022-01-28T11:54:42Z
dc.date.issued2019-02-01
dc.description.abstractCricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.en
dc.identifier.citationDuda A, Adamczak J, Chełmińska P, Juszkiewicz J, Kowalczewski P. Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. Foods. 2019; 8(2):46. https://doi.org/10.3390/foods8020046 ; (https://www.mdpi.com/2304-8158/8/2/46)en
dc.identifier.doi10.3390/foods8020046
dc.identifier.issn2304-8158
dc.identifier.urihttps://open.icm.edu.pl/handle/123456789/20988
dc.language.isoen
dc.publisherMDPIen
dc.rightsUznanie autorstwa 4.0 Międzynarodowe*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectnovel fooden
dc.subjectinsectsen
dc.subjecthigh-protein pastaen
dc.subjectprotein enrichmenten
dc.subjecttextureen
dc.subjectconsumer acceptanceen
dc.titleQuality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powderen
dc.typearticleen
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