Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation.

Barbara Biró,Klára Pásztor-Huszár,Mária Anna Sipos,Attila Gere,Katalin Badak-Kerti,Anikó Kovács

doi:10.3390/foods9111561

Barbara Biró, Klára Pásztor-Huszár + Show 4 more

Open Access

https://doi.org/10.3390/foods9111561

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Abstract

Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground Acheta domesticus (house cricket) were used to produce oat biscuits. Colour, hardness, and total titratable acidity (TTA) values were measured as well as a consumer sensory test was completed using the check-all-that-apply (CATA) method. An estimation of nutrient composition of the samples revealed that, according to the European Union’s Regulation No. 1924/2006, the products with 10 and 15 g/100 g cricket enrichment (CP10 and CP15, respectively) can be labelled as protein sources. Results of the colour, TTA, and texture measurements showed that even small amounts of the cricket powder darkened the colour of the samples and increased their acidity, but did not influence the texture significantly. Among product-related check all that apply (CATA) attributes, fatty and cheesy flavour showed a significant positive effect on overall liking (OAL). On the other hand, burnt flavour and brown colour significantly decreased OAL. OAL values showed that consumers preferred the control product (CP0) and the product with 5 g/100 g cricket enrichment (CP5) samples over CP10 and rejected CP15.

Highlights

One of the most serious problems of the 21th century is that global food security of the growing population cannot be assured due to the limited freshwater resources and available cultivable land [1,2]
Carbohydrate content was decreased from 38.27 g/100 g to 36.67 g/100 g in the case of CP5, 35.06 g/100 g in the case of CP10, and to 33.46 g/100 g in the case of CP15
Our study provides a set of check all that apply (CATA) descriptors, which can be applied in future studies

Summary

Introduction

One of the most serious problems of the 21th century is that global food security of the growing population cannot be assured due to the limited freshwater resources and available cultivable land [1,2]. According to the Food and Agricultural Organization of the United Nations’ (FAO). About 2 billion people experience some level of food insecurity in the world. It is necessary to focus on the supply of sufficient quantities of food, and on the nutritional quality of the diet [4]. Dietary quality scores (DQSs) are used to evaluate the quality of diets. When DQSs are calculated, nutrients are often classified as qualifying or disqualifying, based on the dietary recommendations. According to these classifications, adequate intake of nutrients such as high-quality protein, dietary fibre, vitamin A, vitamin C, vitamin E, folate, calcium, and iron is considered to be qualifying. High saturated fat, added sugar, salt, and cholesterol content, as well as too low or too high energy intake, are classified

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