LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Technology International"
DOI: 10.1177/1082013220987914
Abstract: The paper presents the effect of replacing starch (at 2%, 6% and 10%) with cricket powder (CP) on the water behavior studied by the 1H NMR method, as well as the texture of gluten-free bread… read more here.
Keywords: gluten free; storage; water; cricket powder ... See more keywords
Color and Texture of Wheat and Whole Grain Wheat Salty Crackers—Technological Aspects of Cricket Powder Addition
Sign Up to like & getrecommendations! Published in 2025 at "Applied Sciences"
DOI: 10.3390/app15189914
Abstract: Salty wheat crackers prepared from wheat white (WF) and whole grain flour (WG) were enriched with 5, 10, and 15% cricket powder (CRPW). According to the content of dietary fiber and fat, two types of… read more here.
Keywords: whole grain; wheat; cricket powder; salty ... See more keywords
Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies
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DOI: 10.3390/foods11193128
Abstract: 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… read more here.
Keywords: cricket; cricket powder; sausage; powder replacement ... See more keywords
Using Dried Crickets as a Nutrients and Bioactive Compounds Source in Crispy Vegetable Chips
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DOI: 10.3390/foods14101810
Abstract: In general, the acceptance of edible insects by consumers is low. Therefore, the aim of this research was to develop protein supplements from desiccated crickets. The objectives of this research were to study the effects… read more here.
Keywords: vegetable chips; content; powder; drying methods ... See more keywords
Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions
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DOI: 10.3390/foods14111959
Abstract: The increasing demand for diverse foods and tailored nutrition encourages the development of innovative products, such as bread enriched with cricket powder (CP) or potato protein (PP). This study presents the preparation and analysis of… read more here.
Keywords: bread enriched; analysis; free bread; gluten free ... See more keywords
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production
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DOI: 10.3390/foods9091322
Abstract: The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation and characterization… read more here.
Keywords: cricket; bread; spontaneous fermentation; cricket powder ... See more keywords
Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations
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DOI: 10.3390/insects13060546
Abstract: Simple Summary Considering the chemical composition of cricket powder, specific nutritional goals (such as high protein content) can be achieved by including cricket powder, even at low levels (i.e., 5%). However, when formulating new food… read more here.
Keywords: cricket; wheat; water; pasta ... See more keywords
Olfactory Response of Sitophilus zeamais Adults to Odours of Semolina Pasta and Semolina Pasta Enriched with Different Amounts of Acheta domesticus Powder
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DOI: 10.3390/insects15090634
Abstract: Simple Summary The house cricket, Acheta domesticus, is one of the species recently authorised for production and commercialisation as novel food by European legislation. Powder from this insect can be used to enrich bread, extruded… read more here.
Keywords: semolina pasta; pasta; pasta enriched; powder ... See more keywords
Sustainable Protein Fortification: Impact of Hemp and Cricket Powder on Extruded Snack Quality
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DOI: 10.3390/su17073097
Abstract: This research paper evaluates the functional and nutritional properties of extruded corn snacks fortified with plant-based hemp protein (HP) and insect-derived cricket powder (CP). With a focus on sustainable protein sources due to growing environmental… read more here.
Keywords: protein; hemp; cricket powder; sustainable protein ... See more keywords