The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread.

This study evaluated the influence of edible cricket flour (ECF) on the quality parameters and sensory characteristics of wheat bread (WB), including the formation of volatile compounds (VC) and their relationship with emotions (EM) induced for consumers. ECF reduced dough pH, redness, and yellowness. At 5%, ECF increased the porosity of WB (by 7.

Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small-scale agricultural companies.

The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans' by artisanal at small-scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α-linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α-linolenic acids in HE; palmitic, oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T-2 toxin and zearalenone concentrations higher than 1.