Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics.

The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (/) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores.

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder.

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition.

Effects of the replacement of wheat flour with cricket powder on the characteristics of muffins.

Background: Cricket powder (CP) is a cheap and valuable source of protein, unsaturated fatty acids and dietary fiber, as well as vitamins and minerals such as iron and calcium, which makes it useful for the enrich- ment of bakery products.

Methods: The ash, fat, moisture and protein contents of enriched muffins were analyzed ac- cording to PN-EN ISO and AACC methods. The proximate carbohydrate content was estimated by subtract- ing the total fat, protein, ash and moisture content from 100% of food composition.