Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins

Pauter, Paulina; Różańska, Maria Barbara; Wiza, Paulina; Dworczak, Sandra; Grobelna, Natalia; Sarbak, Paulina; Kowalczewski, Przemysław Łukasz

doi:10.17306/j.afs.0570

Cited by 40 publications

(55 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results of the crumb color measurements of the muffins containing insect flours showed different brownish intensities (Table 2). Increasing the amount of insect flour decreased the lightness (L*) (except for samples with 2% flour addition, as also noted by other authors for muffins enriched with cricket flour [60]), redness (a*) for muffins fortified with 2% of insects' flour and whole insects, and the yellowness (b*) of all samples, while increasing total color difference (∆E). Color is an important feature for baked products, because it is one of several factors influencing consumer acceptance [3].…”

Section: Color Measurementssupporting

confidence: 84%

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

2021

View full text Add to dashboard Cite

Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.

show abstract

Section: Color Measurementssupporting

confidence: 84%

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

2021

View full text Add to dashboard Cite

show abstract

“…On the other hand, the protein content in mealworm flour was higher than in wheat flour, resulting in a higher degree of Maillard reaction with increased surface redness [33]. Similar results for color darkening were observed by researchers for muffins enriched with mealworm [22] and cricket powder [18], cookies enriched with mealworm powder [21], bread supplemented with insect flour [8,14], and pasta enriched with cricket powder [17]. The highest color difference in the control samples was seen in sample M1, which contained the greatest amount of mealworm flour.…”

Section: Color Measurementssupporting

confidence: 77%

“…The highest color difference in the control samples was seen in sample M1, which contained the greatest amount of mealworm flour. As Pauter et al [18] suggested, consumers tend to see darker bakery products as healthier and containing more fiber or whole grains. Therefore, this color change may increase consumer interest in this type of biscuit.…”

Section: Color Measurementsmentioning

confidence: 99%

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

Zielińska

Pankiewicz

2020

Molecules

View full text Add to dashboard Cite

Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.

show abstract

“…Pesticides residues, mycotoxins, antinutrients, pathogens, heavy metals and parasites are health risk factors that need to be considered [ 73 ].Edible insects can be used as food ingredients in the form of powder in widely accepted food products, like bread, snacks, pasta, bars, muffins, juices, etc. Currently, cricket powder has become well-known and accessible in most parts of the world and the acceptability of products containing cricket powder has increased even in western countries [ 75 , 76 , 77 , 78 ]. For example, bread and muffins enriched with 10% of cricket powder have shown good technological properties and higher nutritional value than the common bread products without reducing their sensory attractiveness [ 76 , 78 ].…”

Section: Novel Foodsmentioning

confidence: 99%

Novel Foods and Sustainability as Means to Counteract Malnutrition in Madagascar

et al. 2021

View full text Add to dashboard Cite

Although the trends of international reports show an increase in overweight and obesity, even in developing countries, there are still areas of the world, such as Sub-Saharan Africa, strongly affected by undernutrition. Specifically, in Madagascar, the percentage of stunted children under 5 is extremely high. Furthermore, the COVID-19 pandemic is expected to increase the risk of all forms of malnutrition, especially in low-income countries, including Madagascar, with serious intergenerational repercussions. This narrative review aims at investigating eating habits and cooking methods of the Malagasy population, addressing sustainable healthy diets through promotion of novel foods. While novel foods are a recent concept, there are data that describe how they may contribute to counteract food insecurity and malnutrition considering context and place. Efforts to promote native, traditional foods as Moringa oleifera, an indigenous plant in Asia and Africa including Madagascar, rich in protein and micronutrients, as well as edible insects, alternative sustainable source of protein, lipids, iron, and zinc, would provide not only nutritional but also cultural and economic benefits. The potential synergies between food traditions and agroecology have the potential to impact health addressing larger issues of sustainability and food security. Regional, national, and international policies are needed to develop and support one health approach actions.

show abstract

Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins

Cited by 40 publications

References 0 publications

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour

Nutritional, Physiochemical, and Antioxidative Characteristics of Shortcake Biscuits Enriched with Tenebrio molitor Flour

Novel Foods and Sustainability as Means to Counteract Malnutrition in Madagascar

Contact Info

Product

Resources

About