Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (Acheta domesticus).

Habiba Khatun,Johan Claes,Mohammad Akhtaruzzaman,Mik Van Der Borght

doi:10.3390/foods10112750

Habiba Khatun, Johan Claes + Show 2 more

Open Access

https://doi.org/10.3390/foods10112750

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Abstract

Addition of edible insects to food products may improve the nutritional status but can also influence their techno-functional properties. This study investigates the impact of supplementing wheat flour by cricket flour or paste at different levels (5–15%) on the rheological and textural properties of flour, dough, and baked chapatti. Addition of freeze-dried cricket flour resulted in the highest water absorption. The storage modulus increased at higher level (10–15%) of supplementation to wheat flour indicating an increased dough consistency. Similarly, biaxial extension of the dough showed an increased resistance to extension and decreased extensibility at higher level of supplementation due to a reduced strength of the gluten network. Uniaxial extension of baked chapatti showed less extensible and harder chapatti with the addition of a higher amount of cricket flour or paste. At lower level (5%), incorporation of cricket flour resulted in chapatti with textural properties comparable to the reference. Oven dried cricket powder is suggested as the best option for incorporating in chapatti dough to improve food security in Asian Countries.

Highlights

Chapatti, known as “roti”, is a single-layered flatbread prepared from whole wheat flour which is a typical staple diet in South Asian countries
Mehfooz et al (2018) reported that water absorption and storage modulus increased while dough extensibility decreased due to the addition of barley husk at 5–30% which resulted in increased hardness and reduced extensibility of baked chapatti [7]
Partial substitution of wheat flour with cricket flour improves the nutritional value of bakery products but can have an impact on the functional properties

Summary

Introduction

Known as “roti”, is a single-layered flatbread prepared from whole wheat flour which is a typical staple diet in South Asian countries. Chapatti could act as an effective vehicle to improve a large population’s nutritional status. Several efforts have been made to improve the nutritional status of chapatti by incorporating different pulses, leafy vegetables and different types of fiber, investigation on the technological functionality of chapatti is scarce [3]. Mehfooz et al (2018) reported that water absorption and storage modulus increased while dough extensibility decreased due to the addition of barley husk at 5–30% which resulted in increased hardness and reduced extensibility of baked chapatti [7]

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