Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)

Abstract

The aims of this study were determine (1) the chemical composition (2) the physico-chemical properties (3) the fatty acid profile (4) the techno-functional and (5) the antioxidant properties of flours obtained from house cricket (Acheta domesticus) using two different methods of drying. In thermal drying cricket flour (TDCF) and lyophilized cricket flour (LCF) high content of protein (62.68–67.48%, respectively) and fat (24.91–19.32% respectively) was found. This content was higher than found in several cereal or pseudocereal flours such as wheat, oat or quinoa. Both types of flours showed good techno-functional properties (water and oil holding capacity, Swelling capacity, emulsion and foam capacity and stability) with higher values in LCF than TDCF. The values obtained for techno-functional properties were similar to those found for several flours obtained from cereal or pseudocereal of fruits coproducts. In LCF and TDFC the main fatty acid detected were linoleic, oleic and palmitic acids. LCF showed stronger radical scavenging (7.18–2.82 mg Trolox equivalent/g, respectively), reducing (0.24–0.15 Trolox equivalent/g, respectively) and chelating capacity (43.78–32.23 µg EDTA/g, respectively) than TDCF. Due to the protein and fat content, the good techno-functional and antioxidant properties the flours obtained from house cricket could be used as food ingredient in the development of novel foods.