Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

“…The relatively low viscosity of pea protein can explain this effect. In contrast, insect flours do not contain starch and, despite their high protein content, influence the gluten network formation by lowering their strength [23,29,73,93]. Table 2 shows physicochemical and compositional parameters (a w , CP, and ash) of the experimental bread produced with CWF or blends containing pea protein and insect powder (P5B, P10B, TM5B, TM10B, AD5B, and AD10B).…”

“…Partial substitution of wheat flour with alternative protein flours offers a viable method for increasing protein in the diet, particularly in countries with high consumption [22]; thus increases innovation in the bread sector. Several studies report the effects on value-added food products using alternative protein sources (plant-and insect-based) incorporated in bread, stating the improvement of physical, sensory, and nutraceutical characteristics [3,13,16,19,20,[23][24][25][26][27][28][29][30][31].…”

“…Other reported studies have related sensory properties in bread made with alternative protein sources, and many have been evaluated by trained or untrained assessors [19,20,24,31,[67][68][69][70][71][72]; also, the authors evaluated overall acceptance [29,73,74] with untrained assessors. Castro and Chambers [75] presented results of specific consumer behaviours toward insect-based products and Roma et al [76] provided a useful contribution to understanding how consumer's features may affect different behaviours towards entomophagy.…”

Ensuring the future of functional foods

“…However, Osimani et al . () found low consumer acceptance and negative technical features when incorporated into bread in a group that were used to eating insects. Furthermore, there were health concerns that insect protein carries spore forming bacteria that is a potential safety issue.…”

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

“…Cereal based foods such as bread, biscuits, bakery products, pasta, etc., being so popular worldwide and so widely accepted by the population, have been used by researchers as a carrier for the introduction of different percentages of insect flours and to study the products' quality. Different insect species were introduced in the preparation of bread and bakery products, and preliminary results indicate that insect flours could open new alternatives for developing bakery products [13][14][15][16][17][18][19][20]. An interesting feature of insect powders in connection with bakery products is their possible use as a new protein source for gluten-free products where gluten proteins must be replaced by other sources [12,21,22].…”