Will It Cricket? Product Development and Evaluation of Cricket (Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies

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 consumer test. Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). The products were evaluated for proximate composition and product-dependent parameters. The protein content increased in the CP pasta and brownies (p < 0.05) while no changes were found in the sausage (p > 0.05). Fat content increased in both the CP pasta and brownies while it decreased in the CP sausage (p < 0.05). The CP sausage had a higher carbohydrate content than the Control (p < 0.05). Overall, this may be attributed to cricket powder being high in protein and fat while also containing dietary fiber. Cricket powder replacement may lead to noticeable color differences by increasing green and blue coloring in sausage and pasta (p < 0.05). Changes in textural properties (p < 0.05) may be attributed to cricket powder affecting protein solubility and emulsion stability in sausage while gluten formation may be interfered with in the brownies. Overall, cricket powder replacement had improved nutritional content with minor changes in quality parameters.

The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response

“…The decrease in attribute liking of the CP sausage may be attributed to the changes in the quality of the sausage product. Ho et al [ 63 ] found that the CP sausage became darker than the Control and textural changes were found for firmness and springiness. When using cricket powder, Smarzyński et al [ 97 ] found that the addition of cricket powder decreased the lightness of pork pâtés, and shifted the color more towards blue.…”

“…A two-week sensory test was conducted to evaluate the three different products containing cricket ( Acheta domesticus ) powder. A mild Italian-style fresh sausage, dried pasta, and chocolate brownie were developed to either NOT contain cricket powder (Control) or contain cricket powder (CP) by Ho et al [ 63 ]. The three products were evaluated by utilizing them as major components in a three-course meal that included an appetizer (sausage), entrée (pasta), and dessert (brownie).…”

“…The three products were evaluated by utilizing them as major components in a three-course meal that included an appetizer (sausage), entrée (pasta), and dessert (brownie). The CP sausage, pasta, and brownies were developed to contain optimum usage levels of cricket powder (6.23%, 5% and 7%, respectively), to maximize cricket powder replacement without affecting quality parameters [ 63 ]. Participants were asked to evaluate the products used in their respective dishes.…”

“…The products were incorporated into dishes for the three-course meal described in Appendix A . The formulations for both the Control and CP versions of the sausage, pasta, and brownies, and how they were prepared, are described by Ho et al [ 63 ]. The same cricket powder (JR Unique Foods, Thani, Thailand) used in the previous study was used for this study [ 72 ].…”

“…When developing food products, especially novel foods such as insects, predicting their future acceptance may go beyond consumer liking when insect-based products are compared to their conventional counterparts. In a preliminary study, Ho et al [ 63 ] developed three different food products containing cricket powder: sausage, pasta, and chocolate brownies. These products were evaluated for nutritional content and quality parameters.…”