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Article

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Title

Comparison of technological and physicochemical properties of cricket powders of different origin

Authors

[ 1 ] Instytut Inżynierii Materiałowej, Wydział Inżynierii Materiałowej i Fizyki Technicznej, Politechnika Poznańska | [ 2 ] Instytut Chemii i Elektrochemii Technicznej, Wydział Technologii Chemicznej, Politechnika Poznańska | [ P ] employee

Scientific discipline (Law 2.0)

[2.8] Materials engineering
[7.6] Chemical sciences

Year of publication

2023

Published in

Journal of Insects as Food and Feed

Journal year: 2023 | Journal volume: vol. 9 | Journal number: no. 5

Article type

scientific article

Publication language

english

Keywords
EN
  • acheta domesticus
  • edible insects
  • functional properties
  • insect protein
  • 1H NMR
  • water dynamics
Abstract

EN Despite the widely described high nutritional value of insects, many authors suggest significant differences in the nutrient content depending on the breeding conditions, preparation methods, or even geographical origin. To date, there is no reports on the technological and physical properties of cricket powder (CP). This article describes the properties of 3 CPs of various geographic origins. The oil-absorption, water-binding, foaming capacities and foam stability were analysed. Thermal changes by DSC, water behaviour by LF-NMR and FTIR analysis were performed as well. On the obtained results, it was found that all analysed cricket powders were characterized by a high content of protein and fat. The geographical origin did not affect oil absorption, while the differences were recorded for water-binding. No foaming properties were observed in any of CPs. Thermal analysis showed the beginning of protein degradation at temperatures above 110 °C. Despite the differences in the water behaviour of dry CPs, no significant changes in hydrated CPs were observed. On the basis of the obtained results, it was found that the geographic origin of cricket powder will not affect the differences in technological properties, and thus the application of CP as an additive increasing the nutritional value can be widely used.

Date of online publication

02.12.2022

Pages (from - to)

637 - 646

DOI

10.3920/JIFF2022.0030

URL

https://www.wageningenacademic.com/doi/abs/10.3920/JIFF2022.0030

License type

Czasopismo hybrydowe

Ministry points / journal

70

Impact Factor

5,1 [List 2022]

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