Extruded Corn Snacks with Cricket Powder: Impact on Physical Parameters and Consumer Acceptance

Thumbnail Image
sustainability-14-16578.pdf (1.17 MB)
Authors
Ruszkowska, Milena
Tańska, Małgorzata
Kowalczewski, Przemysław Łukasz
Date
2022-12-10
Journal Title
Journal ISSN
Volume Title
Publisher
MDPI
License
Creative Commons License
Creative Commons Attribution 4.0 International License
Abstract
Edible insects are more and more widely researched and presented as a good source of nutrients. Among the available raw materials, cricket powder (CP), obtained from roasted and crushed crickets, deserves attention because it can be used as an ingredient in many food products. The aim of this study was to determine the effect of CP addition on the physical and sensory properties of extruded corn snacks. In the extrusion process, five variants of corn snacks were produced with 2%, 4%, 6%, and 8% additions of CP, and with 8% CP and 2% baking powder. Snacks without CP addition were used as a control (R). The study also evaluated the storage life of the manufactured snack products based on their sorption properties. It was found that increasing the CP content in snacks has a significant effect on their characteristics, with a lower expansion ratio as the result of the higher CP content in the extrudates. CP increased the solubility and decreased the water absorption of the snacks. Color changes were also observed in the produced snacks. The more CP in the recipe, the darker the end product. In addition, the color parameters a* and b* were shifted towards red and blue in cross-sections of snacks with higher percentages of CP. According to the sensory analysis, CP additions up to 6% allow for obtaining sensory-attractive snacks. Statistical analysis of the results showed that the snack parameters, expansion ratio, and water absorption index are of the greatest importance for sensory acceptance. Therefore, when planning the incorporation of CP into this type of product, special attention should be paid to obtaining extrudates with appropriate parameters.
Description
Keywords
Acheta domesticus    quality of extrudates    water sorption isotherm    storage stability
Citation
Ruszkowska M, Tańska M, Kowalczewski PŁ. Extruded Corn Snacks with Cricket Powder: Impact on Physical Parameters and Consumer Acceptance. Sustainability. 2022; 14(24):16578. https://doi.org/10.3390/su142416578; https://www.mdpi.com/2071-1050/14/24/16578
URI
https://depot.ceon.pl/handle/123456789/21980
Belongs to collection
Artykuły naukowe UPP