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Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread

cris.virtual.author-orcid0000-0002-9829-1541
cris.virtual.author-orcid0000-0002-0153-4624
cris.virtual.author-orcid0000-0001-5324-5982
cris.virtual.author-orcid0000-0002-7450-5621
cris.virtual.author-orcid0000-0002-6568-8155
cris.virtualsource.author-orcid3a760071-6c31-4d98-b6b5-667cdf84f53d
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
cris.virtualsource.author-orcidad6302d1-4126-47ee-bfde-d3636e0b6d0a
cris.virtualsource.author-orcidd382c9a9-761f-47ff-b17c-86dcd70c09c6
cris.virtualsource.author-orcid1ddb8111-48d2-4a19-a7fb-97562fc1691c
dc.abstract.enScientists around the world are interested in edible insects as a source of valuable nutrients. Among the most often described are crickets, which represent a source of significant amounts of protein, lipids, vitamins, and minerals. This article reports results of a study into the effect of starch-to-cricket powder (CP) addition on the free amino acid profile as well as potential odorants in gluten-free (GF) bread. A significant 2.6-fold increase was observed in the content of essential amino acids in the CP-enriched GF bread. Moreover, the CP addition resulted in the formation of many volatile compounds, such as pyrazines, furans, and sulfur-containing compounds, which exhibit strong aroma-enhancing properties. The attractiveness of the CP-enriched bread was confirmed by the results of the sensory analysis, showing a significant improvement in its flavor when compared to the traditional GF bread without CP. GF bread enriched with CP was characterized by caramel, roasty, and cooked potatoes notes. On the basis of the obtained results, it was concluded that the use of CP not only improves the nutritional value but also aroma of GF bread.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorWieczorek, Martyna Natalia
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorDrabińska, Natalia
dc.contributor.authorRóżańska, Maria Barbara
dc.contributor.authorJeleń, Henryk
dc.date.access2025-11-12
dc.date.accessioned2025-11-12T09:01:30Z
dc.date.available2025-11-12T09:01:30Z
dc.date.copyright2022-11-22
dc.date.issued2022
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,4
dc.description.number4
dc.description.points100
dc.description.versionfinal_published
dc.description.volume72
dc.identifier.doi10.31883/pjfns/156404
dc.identifier.eissn2083-6007
dc.identifier.issn1230-0322
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5832
dc.identifier.weblinkhttps://journal.pan.olsztyn.pl/Effect-of-Cricket-Powder-Incorporation-on-the-Profile-of-Volatile-Organic-Compounds,156404,0,2.html
dc.languageen
dc.relation.ispartofPolish Journal of Food and Nutrition Sciences
dc.relation.pages431-442
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.ensensory analysis
dc.subject.envolatile compounds
dc.subject.enedible insects
dc.subject.enAcheta domesticus
dc.subject.enhouse crickets
dc.subject.enGC×GC-ToFMS
dc.titleEffect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
dc.typeJournalArticle
dspace.entity.typePublication