Physicochemical, Nutritional, Antioxidant, and Sensory Properties of Crackers Supplemented with Edible Insects

Abstract

Featured Application: The addition of edible insects to crackers in an amount of 5% improved the nutritional profile compared to the control sample. The crackers with edible insect powder were evaluated as acceptable, but some evaluators felt a foreign taste and aroma which resembled fish or mushrooms, or bitterness. Crackers with cricket powder addition had the best score (smell—balanced, and pleasant) compared to other samples containing insect powder. This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition and antioxidant activity (DPPH method); total polyphenol content; mineral compound composition (AAS); caloric value; and sensory profile (aroma, taste, general appearance, overall acceptability) of the durable pastry—crackers supplemented with 5% of powder of edible insects (cricket, mealworm, and grasshopper). Appropriate research methods were used for analyses. Studies have shown that the contents of dry matter, crude protein, fat and all amino acids detected were higher in the samples with the addition of insects compared to the control sample. The highest antioxidant activity was assayed in the sample with the addition of grasshopper powder. The highest content of total polyphenols was determined in the sample with the addition of mealworm. The addition of insects positively affected the content of mineral substances—especially zinc—in the sample with cricket powder addition. The results of this study show that edible insects are an attractive raw material, which can in future expand the assortment of food products available on the market and increase the nutritional benefits of enriched products.