Organoleptic characteristics of high‐protein snacks with novel and sustainable ingredients: Cricket flour and carob powder

Abstract

AbstractTo fulfill consumer trends in sustainable and healthy food choices, this study explored the application of edible insects and carob powder as sustainable and nutritious ingredients in developing a high‐protein snack, known as a protein ball. Four formulations were developed and characterized in terms of moisture content, water activity, color, texture, microbial count, and nutritional profile. Finally, the sensory profile was determined using the flash profile method, and the developed product was compared to a commercial product. The effect of replacing the conventional protein source with cricket flour and cocoa with its sustainable alternative, carob, on the measured characteristics was determined. The results showed that cricket flour significantly decreased the lightness color values (from 40 to 30) on the internal surface of the protein ball. Texture remained largely unaffected initially; however, after 2 weeks of storage, cricket flour significantly decreased the hardness (from 15 to 12 N) and chewiness values (from 1.6 to 1.0 N mm). Moreover, cricket flour significantly increased the aerobic count (from 3–4 log to 5 log cfu g−1). The sensory space of the cricket samples was separated from the milk protein samples, mainly related to flavor attributes, while the commercial sample was distinguished by dryness and sweetness. In general, carob powder did not affect the measured parameters compared to cocoa. This study demonstrated the suitability of utilizing cricket flour and carob powder in a high‐protein snack without substantially compromising the product's organoleptic properties. Future research could investigate the consumer acceptability of the product.