Improvements in Visual Aspects and Chemical, Techno-Functional and Rheological Characteristics of Cricket Powder () by Solvent Treatment for Food Utilization.

This study aimed to improve the visual aspects and chemical, techno-functional and rheological characteristics of cricket powder through the use of different solvents, with the objective of using it as a protein source in food production. Four treatments (pH 5 aqueous solution, ethanol 20%, ethanol 99.5%, and hexane) were applied to the powder, and analyses were conducted to assess changes in the previously mentioned parameters.