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

Abstract

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 enrichment of bakery products. Material and methods. The ash, fat, moisture and protein contents of enriched muffins were analyzed according to PN-EN ISO and AACC methods. The proximate carbohydrate content was estimated by subtracting the total fat, protein, ash and moisture content from 100% of food composition. The color of the muffins was measured in the CIE L*a*b* scale using a Chroma Meter CR-410. A TA. XT plus texture analyzer was used to perform texture profile analysis. Results. The protein content in muffins enriched with increased CP in samples with 5% and 10% CP addition, and the carbohydrate content reduced as the percentage of CP increased. Results of texture analysis indicated that the use of CP as an additive caused a significant decrease in the hardness, springiness, chewiness and resilience of the obtained muffins. There were no changes in cohesiveness. With increasing amounts of CP, the value of lightness (L*) decreased, while the green/red (a*) and blue/yellow (b*) color balances were shifted towards green and blue respectively. The results of consumer acceptance tests showed that control muffins and muffins with 2% CP did not significantly differ from each other. Conclusion. Taking into account the slight changes in color and textural properties, cricket powder can be used for the enrichment of muffins with protein without reducing the sensory attractiveness of the product obtained.