Crispy Texture Research Articles

Genetic Diversity and Genome-Wide Association Study of Pleurotus pulmonarius Germplasm

Pleurotus pulmonarius is prized by consumers for its distinct flavor, strong aroma, and dense, crispy texture. Although China has extensive germplasm resources for P. pulmonarius, only a limited number of cultivars are commercially available. A comprehensive evaluation and detailed analysis of P. pulmonarius germplasm, alongside the exploration of superior germplasm resources, are essential for developing new varieties. In this study, we resequenced the genomes of 47 P. pulmonarius strains collected nationwide, identifying a total of 4,430,948 single nucleotide polymorphism (SNP) loci. After filtering based on minor allele frequency and data integrity, 181,731 high-quality SNP markers were retained. Phylogenetic analysis grouped the strains into six clusters, with strains from similar geographical regions clustering together. Most CBS strains formed a single cluster; cultivated varieties exhibited higher genetic similarity, whereas wild strains displayed greater diversity. Principal component analysis (PCA) and population structure analyses, using the same SNP markers, corroborated the phylogenetic findings. DNA fingerprinting, derived from 369 core SNPs, further underscored the genetic diversity among strains. Significant morphological variation was observed, with strains in groups ZP, CBS, and WHLJ exhibiting notably higher yields and cap widths compared to other groups. Correlation analysis revealed associations among various phenotypes, while genome-wide association study (GWAS) identified multiple SNP markers within candidate genes linked to agronomic traits, most of which were controlled by multiple genes. This research offers a molecular-level characterization and evaluation of P. pulmonarius germplasm resources, providing a scientific basis for enriching available germplasm and advancing breeding materials.

Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack

Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related non-communicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading enzymes including arabanase, cellulase, β-glucanase, hemicellulase and xylanase) hydrolyzed fibre on the techno-functional properties of puffed-extruded sorghum snacks made from sorghum flour. Sorghum flour and sorghum flour mixed with untreated bran, water-incubated bran, and enzyme-treated bran were extruded using a twin-screw extruder. The puffed-extruded snacks from sorghum flour with 2-hour enzyme-treated bran showed similar expansion ratios to snacks from sorghum flour without bran. The expansion ratios of the without-bran snacks (2.80) and enzyme-treated bran-added snacks (2.77) were significantly (P<0.05) higher than those made with untreated sorghum bran (1.87). A higher expansion ratio usually results in a lighter, crispier texture and a more attractive appearance of puffed-extruded snacks, which consumers often prefer. The enzyme treatment also increased the water solubility index and decreased the water absorption index compared to snacks with untreated bran. This study explores the potential of using an enzyme-treated sorghum bran to manufacture puffed-extruded snacks comparable to those made with sorghum flour.

Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice

The cooling rate is an important factor affecting the quality of refrigerated fried rice. The effect of the cooling rate (0.16°C/min, 0.78°C/min, 1.66°C/min) on the retrogradation properties of dry-steamed fried rice during the refrigeration period (0-3 d) was investigated. The increased cooling rate from 0.16 to 1.66°C/min led to a weakening of stability of the fried rice gel and an increase in the loss of moisture content of the fried rice from 0.86% to 7.11% after 3 d of refrigeration. The cooling rate of 0.78°C/min slowed the increase in hardness of fried rice and resulted in a lower short-range ordering (0.85) as well as the least increase in relative crystallinity (9.51%) after 3 d of refrigeration. However, a cooling rate of 1.66°C/min resulted in a crispy texture and the worst sensory quality of the fried rice after reheating. Both the 0.16°C/min and the 1.66°C/min cooling rates increased the viscosity and reduced the thermal stability of the fried rice paste system. In contrast, a cooling rate of 0.78°C/min is the most suitable cooling rate for refrigerated dry-steamed fried rice. These results will be of guiding significance for regulating the regrowth of dry-steamed fried rice by changing the cooling rate.

Use of the salicornia plant as a substitute for salt in the recipe for manufacturing meat chips

In Kazakhstan, the meat processing industry is represented mainly by traditional assortments, such as steaks, meat tenderloins, and sausages. However, meat industry enterprises understand the need to expand the range of meat products towards new products that appear on world food markets. One of them is food products for instant preparation and consumption, the so-called snacks, which appeared in connection with the need of part of the population to reduce the time for preparing food, and for the younger generation, products that are modern in their consumer characteristics. In turn, research in the development of new food products must solve pressing issues related to increasing their biological and nutritional value based on the use of natural raw materials and the minimal use of various additives and substances that subsequently have a negative impact on health. For example, a product such as meat chips has appeared on foreign markets, which are thin, round-shaped plates with a crispy texture and crust, and a salty taste. The presence of animal protein in it makes it a source of amino acids necessary for the body, on the one hand, but on the other hand, the use of table salt in the recipe in the amount necessary to impart a salty taste is not entirely beneficial for people suffering from high blood pressure, having kidney problems, etc. The goal of our research is to reduce the amount of table salt in meat chips using Salicornia plant raw materials containing natural sodium chloride, as well as various biological substances and mineral elements. As a research methodology, experimental methods were used, including selection and preparation of the Salicornia plant, selection of the ratio of table salt and Salicornia in the recipe for the production of meat chips, expert methods for determining the taste, smell, color of the finished product. It has been established that the species Salicornia E. grows in large quantities on the territory of Kazakhstan, in which the content of 32.89% Na and 33.51% Cl, as well as elements such as Mg -1.8%, K -1.94%, is confirmed by X-ray spectral method. Ca -0.74%, silicon -1.32%. To preserve the biologically active substances of the Salicornia plant during its preparation, drying is carried out at a temperature not exceeding 500C, and in the recipe for the manufacture of semi-finished minced meat, use only in powder form. It has been established that to preserve the salty taste without a pronounced herbal taste, as well as the color inherent in meat products, the ratio of table salt and powdered Salicornia should be 1:1.

Innovative approach in pistachio processing: Effect of explosion puffing drying on the quality characteristics of dried pistachios

The study examined the impact of explosion puffing (EP) drying at varying pressure levels (70, 140, and 210 kPa) followed by vacuum drying for 85, 100, and 115 min on pistachio quality. EP drying significantly reduced drying time, moisture content, and water activity. Samples dried at the pressure of 210 kPa for 85 min (P3T1) had a crispy texture of the kernel (p < 0.05). EP drying decreased the density of the pistachio kernels (p < 0.05), which led to a porous structure and a more favorable texture. Peroxide value (POV) decreased at lower pressure and drying time (p < 0.05), and the lowest POV was observed at 70 kPa for 100 min (P1T2). The EP had no significant effects on the free fatty acid (FFA), dimensions, and shell splitting degree of pistachios (p < 0.05). Among the sensory attributes, the sensory scores of texture and overall acceptance were significantly higher than those of the control (p < 0.05). In general, the textural and sensory characteristics of pistachio samples and the shorter drying time (2.5 times) in the EP with the 210 kPa pressure for 85 min (P3T1) were better than the control sample and other EP treatments, and it is suggested as a new drying method for pistachio processing.

Sensory and consumer aspects of sea lettuce (Ulva fenestrata) – impact of harvest time, cultivation conditions and protein level

The green seaweed Ulva fenestrata is a future food candidate, however, both compositional, e.g. protein content, and sensory qualities depend on cultivation and harvest conditions. The aim was to explore sensory qualities of, and consumer attitudes to, U. fenestrata derived from three different cultivation conditions and three harvest times. U. fenestrata was cultivated at sea and in two different land-based tank settings, one mimicking seawater and one with added process water from fishing industry to increase protein content. The seaweed was subjected to sensory analysis performed by an analytical sensory panel and a focus group consisting of consumers. The former assessed the seaweed as dried whole blades (9 samples) and as emulsions (9 samples). Consumers assessed whole blades and a vegan spread enriched with powdered U. fenstrata. All seaweed samples were intensely green; had tastes of umami, salt, bitter, and sour; odours and flavours of grass and fresh seaweed; and had a crispy texture. Cultivation in tanks resulted in a crispier texture than sea cultivation (p<0.001). Protein content increased from 14.4% to 21.6% in tank cultivation with process waters, which increased green colour intensity (p<0.007) and decreased intensity of bitterness (p<0.001). Overall, consumers were positive towards seaweeds as foods.

Inovasi Stik Bawang dengan Penambahan Daun Kelor (Morina oleifera L.)

Onion sticks are a snack that is flat, long and resembles a stick and has a distinctive savory taste and crispy texture which is finally processed through frying. Moringa leaves are a plant with a multitude of benefits, including lowering blood sugar levels, controlling inflammation, controlling blood pressure, maintaining healthy growth and brain cells, inhibiting cancer, and increasing body resistance. The research objectives were to determine: 1) The results of the sensory quality of onion sticks with the addition of Moringa leaves, including color, taste, aroma, texture and level of preference; 2) Value of the vitamin C content of Moringa leaf sticks based on the best sensory results; 3) Selling price of Moringa leaf sticks in packages weighing 250 grams/package. This research is an experiment in making onion sticks with the addition of Moringa leaves. Using the observation method through sensory quality testing with 30 panelists. The resulting data was processed using the Anova test followed by the Duncan test. To determine the nutritional content of vitamin C, laboratory tests are carried out. The results of the research showed: 1) The best formulation of onion sticks with the addition of Moringa leaves from the sensory test was obtained from the addition of 20 grams of Moringa leaves. 2) The nutritional content of vitamin C in the product is 102.60 mg/100 gr. 3) The selling price of Moringa leaf sticks is known to be IDR 27.650 per-package weighing 250 grams.

Pulsed electric field effect on acrylamide reduction and quality attributes of continuous-style Lamoka potato chips

Potato chips are a popular snack, well-liked because of their texture-flavor combination. Potato chips are made by frying slices of potato in vegetable oil to achieve a crispy texture. Frying potato slices initiates the Maillard reaction, resulting in chemical changes that enhance taste, color, and texture, but also undesired acrylamides, which are suspected carcinogens. The application of pulsed electric field (PEF) technology is commonly used in French fry processing operations to prolong cutting blade sharpness and reduce waste, energy consumption, and water usage. Despite these attributes, PEF systems have not yet gained widespread adoption by potato chip producers. In the current study, Lamoka potatoes were PEF-treated prior to continuous frying into potato chips. The effect of specific energy at 0.75 kJ/kg (Low-PEF) and 1.5 kJ/kg (High-PEF) and electric field strength of 1 kV/cm, frequency of 24 kV, and pulse width of 6 μs versus untreated (control) samples was studied, then batches of 250 g of slices were fried at 170 °C or 185 °C for two frying times to obtain potato chips with acrylamide levels below the California Proposition 65 limit (275 ng/g). The Lamoka potato chip product quality metrics that were assessed include moisture, fat, reducing sugars, asparagine, acrylamide, chip color, and texture. PEF treatment of Lamoka potatoes resulted in chips fried in 10 % less time, lower oil content by 8 %, and a decrease of reducing sugars by 19.2 %, asparagine by 42.0 %, and acrylamide by 28.9 %. The PEF fried chips were lighter in color but maintained textural attributes compared to continuous frying cooking. The process of frying potato slices at 170 °C for 150 s with High-PEF yielded potato chips with acrylamide content below the California Proposition 65 limit; which speaks to the health implications for consumers and the quality and safety of these chips.

Grains of Innovation: Exploring the Development of Multigrain Bhakarwadi

The development of multigrain bhakarwadi, a well-liked traditional Indian snack distinguished by its crispy texture and savoury flavour, is thoroughly examined in this study. This study explores the addi-tion of a variety of grains, including as lentils, rice, millet, and wheat, to the bhakarwadi formulation, based on the formulation of traditional recipes. The goal of the research is to optimize the grain blend to increase the snack's nutritional content while preserving its distinctive flavours and texture through a series of experiments and sensory evaluations. The first step of the study is to examine and evaluate the nutritional value of traditional bhakarwadi dishes. The suitability of different grain combinations for the bhakarwadi dough is next evaluated, taking into account elements like texture, flavours, and nutritional value. The study makes use of both conventional and contemporary methods, such as sensory analysis to determine consumer preferences and milling procedures to produce desirable grain particle sizes. The study also looks at the possible health advantages of multigrain bhakarwadi, emphasizing its higher fibre, protein, and vitamin content in comparison to traditional varieties. Furthermore, dietary limitations and allergy sensitivity are taken into account to ensure that the finished product is inclusive and accessible. All things considered, this study advances the realm of culinary innovation by proving that adding dif-ferent grains to conventional snacks is both desirable and feasible. Through the use of both conventional wisdom and contemporary nutritional analysis, multigrain bhakarwadi presents itself as a viable choice for consumers looking for tasty and nutritious snack substitutes.

Consumer-Driven Product Innovation Revolutionizes Indonesia's Snack Industry

The research on consumer preferences for Sam Agung's tempe mendoan and spicy stuffed tofu products reveals significant insights into the desired product attributes. The conjoint analysis indicates that consumers prefer tempe mendoan with a slightly salty savory taste, a non-pungent aroma, a large shape, a soft texture, a half-cooked maturity level, paper box packaging, and a small logo. For spicy stuffed tofu, the preferred attributes include a sweet spicy taste, a non-pungent aroma, a round shape, a crispy texture, a mature maturity level, paper box packaging, and a small logo. These findings suggest that Sam Agung should consider these attributes for product improvement to align with consumer preferences, potentially enhancing customer satisfaction and sales. The importance values highlight critical attributes like the logo, shape, and maturity level for tempe mendoan, and taste, logo, and maturity level for spicy stuffed tofu. Future research could expand the sample size and explore additional product attributes or different market segments to further refine these insights and support broader applicability. Highlight: Consumer Preferences: Identified key attributes for tempe mendoan and spicy stuffed tofu. Conjoint Analysis: Used to determine and prioritize consumer preferences. Product Improvement: Suggested enhancements to better meet consumer demands. Keywoard: Consumer Preferences, Conjoint Analysis, Tempe Mendoan, Spicy Stuffed Tofu, Product Improvement

Pemanfaatan Tepung Bekatul Sebagai Substitusi Bahan Pembuatan Stik Bawang

Stick is one of cake’s type that flat, long, like a cane, has a savory taste, has a crispy texture and the final process is through frying (Fransiska 2019). The aims of this study was to the determine the level of community interested for the experimental and brand stick on the stick product, make certain about the total food fiber content in the experimental stick, and calculate the selling price in the experimental sticks. The research method used is a descriptive analysis of the percentage using microsoft excel aplications, laboratory tests to determine the total nutritional content of food fiber using AOAC gravimetry, and calculating the selling price using the Break Event Point (BEP) analysis. The results showed that the most preferred brand was brand B. Laboratory test results of the average total food fiber content in sticks sequentially showed that bran flour substitution was 0% (9,66%), 6% (9,94%), 8% (16,07%) and 10% (17,87%). The results of the calculation of Break Event Point (BEP) on the stick with a 10% substitution of bran flour with sales of Rp.70.794.800 and can be reached in 191 days.

Development of a procedure for the production of oat-supplemented wheat bread

Oat (Avena Sativa L.) is characterized by a high content of protein with a favorable amino acid composition, β-glucans, and unsaturated fatty acids. This study aimed to determine the factors affecting the physical properties and sensory value of bread made of wheat combined with oats. The research was to investigate the effects of (i) the proportion of added oat flour (15, 20, 30%); (ii) the fermentation time (60, 75, 90, 105 min); and (iii) baking temperature (200, 210, 220oC) for baking time (10, 15, 20 min) to bread quality with added oat flour. The quality assessment criteria include hardness, moisture content, specific volume, color, and sensory value of the product. According to the results, the most acceptable proportion of oat flour supplement in all of the criteria of bread was found to be 20%. The fermentation time of 90 minutes provided the best texture and highest sensory value for the bread. Oat-wheat bread was baked at 210oC for 20 minutes to obtain a good taste, helping the bread to have a crispy texture, smooth surface, and an attractive yellow-brown color.

Nitrogen fertilization rates in a subtropical peach orchard: Effect on fruit nutritional value and flavor

AbstractBackgroundThe necessity to help farmers improve yields has resulted in many years of agricultural research focused on productivity and disease resistance, neglecting other areas of fruit quality such as flavor, health benefits, and external appearance. Nitrogen is required for several biochemical processes. However, reducing N fertilization can increase the synthesis of antioxidants and volatile aroma compounds. Four‐N rates (0 (N0), 45 (N1), 90 (N2), 179 (N3), and 269 (N4) kg ha−1) were tested each year from 2011 to 2017 in two peach varieties melting flesh (MF) ‘TropicBeauty’ (TB), a soft texture peach, and non‐melting flesh (NMF) ‘UFSharp’ (UFS), a crispy texture peach, to determine the effect of N on nutritional value and flavor.ResultsThe phytochemical composition of the NMF ‘UFSharp’ (UFS) and MF variety ‘TropicBeauty’ (TB) were not cleared affected by N rates. Volatile synthesis was little affected by N. The sensory evaluation showed that consumers preferred MF peaches compared with NMF, because of its juiciness.ConclusionsNitrogen fertilization had minor effects on peach fruit phytochemical composition, volatile aroma compounds, and consumer acceptability. The N effect could had been influence by pruning practices, training of the orchard, and the delay of fruit developmental period.

Insight into the mechanisms of acid treatment on alkali-soluble polysaccharides from crispy and mealy lotus rhizomes

The present study investigated the structural disparities in cell wall polysaccharides between lotus rhizomes with mealy and crispy textures through a combination of acid and enzyme treatments. The results from size exclusion chromatography equipped with multi-angle light scattering detectors, viscometer detector and differential refractive index (SEC-MALS-DRI-VD) indicated that, before and after acid treatment, the CASP (alkali-soluble polysaccharides from crisp lotus rhizomes) were all semi-flexible chains using, while MASP (alkali-soluble polysaccharides from mealy lotus rhizomes) changed from flexible chains to semi-flexible. The atomic force microscope (AFM) images revealed a reduction in pectin chain length and decreased chain height of CASP following acid hydrolysis. However, MASP exhibited adhesion of pectin chains and formation of cluster structure. Through the analysis of monosaccharide composition result, the structural disparities between pectin are closely linked to the acid hydrolysis discrepancies observed in CASP and MASP. This study offers a molecular-level rationale for enhancing the thermal texture of fruits and vegetables through acid treatment.

Effect of different roasting conditions on the physicochemical properties, acrylamide concentration, and mineral bioaccessibility of nuts

The effect of different roasting conditions (temperature and time) on the physico-chemical properties, aflatoxin and acrylamide contents, and mineral bioaccessibility (BA) of different nuts (almond, hazelnut, cashew, roasted chickpea (leblebi)) was investigated. Moisture content and water activity of all nuts decreased with roasting. A crispier texture was obtained in all nuts due to the decreased hardness and brittleness after roasting. A significant decrease in L* values of all nuts was accompanied by visible darkening. Although roasting affected a* and b* values of nut samples, the differences depended on nut type. No aflatoxin was detected in control nuts. Acrylamide concentration was increased as the nuts darkened. Highest acrylamide contents (ppb) were found in the darkest samples of cashew (148.59), chickpea (148.63), almond (120.25), and hazelnut (67.33). Considering mineral contents, highest concentrations (ppm) of Ca (2518.97), P (8340.68), and K (13902.70) were found in almonds, Ag (1.51), Mn (88.68), and Se (5.60) in hazelnuts, Cu (6.99), Fe (107.53), Mg (1813.26), and Na (1139.09) in cashews, and Zn (177.57) in chickpeas. Although the mineral content of chickpea was generally lower than other nuts, it showed the highest BA for Ca (38.8 %), Zn (38.2 %), P, (37.3 %) Se (41.8 %), and K (39.8 %), while the highest BA of Fe (21.4 %), Mg (46.8 %) and Mn (48.5 %) was observed in almonds and cashews, respectively. The roasting process generally decreased the BA values of minerals. As a conclusion, since the roasting conditions and food matrix have a direct effect on the absorbed amount of minerals, a product-based evaluation is crucial.

Karakteristik Kimia dan Sensori Roti Kering Bagelen Substitusi Tepung Kacang Arab (Cicer arietinum)

Wheat flour is highly used as a main material of processing bread, one of the developments is bagelen bread. The intent of this study is to innovate bagelen dried-bread product with the proportion of chickpea flour, increasing protein (based on SNI) and fibre content. This research was using a one-factor Complete Randomized Design (RAL) method, 2 repeats, with wheat flour: chickpea flour treatment rates each are 100%:0%, 90%:10%, 80%:20%, 70%:30%. ANOVA variance and Duncan test were carried out with a 95% confidence interval. The results of the data analysis stated that the substitution of chickpea flour had a significant effect on protein and fibre level, sensory and hedonic quality, but it has no noticeable effect on the moisture level. The selected product is bagelen dried-bread with the proportion of 80% wheat flour and 20% chickpea flour with moisture content of 6,09%, protein 9,93%, crude fibre 29,5%, ash 1.49%, fat 29.97%, carbohydrate 52.50%, total calorie value of 519,53 kcal. Based on the results of sensory quality tests, bagelen dried-bread was obtained with more brownish-yellowish color, bagelen smell, chickpea smell, baked smell, not smelled langu, tasted sweet like bagelen, chickpea taste, more crispy texture. By hedonic tests, panelists tend to like the color, odor, taste, crispiness, and overalls of the product.

Glycemic Index of Sweet Corn and the Characteristics of their Flakes by Adding the Red Bean

Consuming foods with a low glycemic index, such as sweet corn (Zea mays Saccharata), which has a high fiber content, can help lower the risk of diabetes. According to previous research, sweet corn is predicted to have a low glycemic index (GI). The study's goals were to determine the value of the glycemic index of corn and to produce low glycemic index instant flake products made from sweet corn and red beans. The glycemic index value of sweet corn was determined using a glycemic index test technique based on ISO 26642:2010E. The flakes was made with the addition of red beans reported to have the lowest glycemic index among legume, i.e. 26 in order to enhance the crude protein content of the flakes. Flakes were made in two formulas based on the proportion of red beans to sweet corn, namely formula 1 (30:70) and formula 2 (70:30). Proximate analysis was done according to AOAC 2005, total dietary fiber analysis according to AOAC Official Methods 985.29, and total starch analysis according to AOAC 2002.02. Texture analysis of the flakes was carried out using a texture analyzer and color analysis using a chromameter. The sweet corn was found to have a low GI (&lt;55) i.e. 36. Formula 1 flakes contained more fat (db), carbohydrate (db), and total starch (db); while formula 2 flakes had more moisture, protein (db), and resistant starch (db). The resulting flakes have crispy texture (hardness of 553±5.09 gf for formula 1 and 519.05±6.86 gf for formula 2) and have yellow color (both are included in the yellow chromatic area).

The influence of food sensory properties on eating behaviours in children with Down syndrome

Developing new food products for children is challenging, particularly in vulnerable groups including children with Down syndrome (DS). Focusing on children with DS, the aim of this study was to study the influence of parent liking on acceptance of food products by children with DS and demonstrate the influence of food sensory properties on indicators of food acceptance, food rejection, and challenging eating behaviours. Children (ages 1158 months) with DS (n = 111) participated in a home use test evaluating snack products with varying sensory properties as profiled by a trained sensory panel. Parents recorded their children’s reactions to each food product; trained coders coded videos for eating behaviours. To understand the influence of each sensory modality on eating behaviour, ordered probit regression models were run. Results found a significant correlation between the parent liking and overall child disposition to the food (p < 0.05). From the regression analysis, the inclusion of all food sensory properties, including texture, flavour, taste, product shape and size, improved the percentage of variance explained in child mealtime behaviours and overall disposition over the base model (containing no sensory modalities), with texture having the largest influence. Overstuffing the mouth, a challenging eating behaviour, was most influenced by product texture (children ≥ 30 months), and product texture and size (children < 30 months). In both age groups, coughing/choking/gagging was most influenced by food texture and was associated with a product that was grainy and angular (sharp corners). In both age groups, product acceptance was associated with a product that was dissolvable, crispy, and savoury while rejection was associated with a dense, gummy and fruity product. These results suggest that a dissolvable, crispy texture, with a cheesy or buttery flavour are the sensory properties important in a desirable flavoured commercial snack product for children with DS; however, overall disposition must be balanced against mouth overstuffing.

Corn-Based Gluten-Free Snacks Supplemented with Various Dried Fruits: Characteristics of Physical Properties and Effect of Variables

The market of extruded products is constantly growing and the incorporation of fruit items into their recipe, can made a crisp snack product a healthy one of acceptable flavor. The subject of this work is the evaluation of the effects of production screw speed, fruit type and amount on selected physical properties (expansion index, bulk density, water absorption and solubility, texture profile and color balance) of corn-based gluten-free crisps supplemented with various amounts (0–20%) of dried fruits (apple, white mulberry, goji berry, elderberry, blackberry) processed at variable screw speeds (80, 100 and 120 rpm). This work demonstrates that it is possible to obtain marketable extruded snacks with natural color coming from the incorporated dried fruits and with adequate expansion and texture if addition was up to 10% of all the tested fruits. Moreover, very good aeration, crispy texture and acceptable natural color was found if dried elderberry and blackberry were added to snacks even at 15 and 20%. Application of 15 or 20% of apple, white mulberry and goji berries showed similar color profiles and caused decrease in texture and expansion of snacks. The rotational screw speed effect differs significantly only in hardness and cutting force of the supplemented corn crisps.

The crispy cricket – Attitudes, habits, and tradition in insect consumption

Consuming insects as a solution to climate change became popular in scientific publications but most of these publications focus on western countries. The objective of this study was to explore attitudes and motivations towards insect consumption in a country where insect consumption is common. A questionnaire was administered to 462 Mexicans in regions where insect consumption is frequent. The questionnaire included three main sections: 1) edible insect representations, 2) attitude and consumption drivers and 3) consumption habits. A majority of respondents declared eating insects (60%). The representation of edible insects of respondents not eating insects was not very different from that of the respondents eating insects, both being organized around the type of edible insects and their nutritional value. A Principal Component Analysis revealed four main attitude dimensions: Eating insect is 1) a habit from the past, 2) a tradition, 3) for snack and special occasions, 4) trendy. Most of noneaters disagreed with the tradition dimension. Insect-eaters’ drivers were mostly nutritional and sensory, liking crispy texture, spiciness, and salty taste of insects. Sustainability, convenience, and affordability were not important drivers. Concerning culinary habits, participants declared to prepare each insect in different ways (taco, complex dishes). To sum up, our results highlight that the fact of seeing eating insects as disgusting and that insects need to be “invisible” to be accepted is culturally acquired among western countries. We suggest that hedonic persuasion strategies based on current practices may be more efficient in promoting entomophagy than nutritional and sustainable messages.