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

cris.lastimport.scopus2025-10-23T06:54:43Z
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dc.abstract.enThis 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.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorIvanišová, Eva
dc.contributor.authorRajnoha, Marek
dc.contributor.authorHarangozo, Ľuboš
dc.contributor.authorKunecová, Daniela
dc.contributor.authorČech, Matej
dc.contributor.authorGabríny, Lucia
dc.contributor.authorGálik, Branislav
dc.contributor.authorBanach, Joanna Katarzyna
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.contributor.authorPietrzak-Fiećko, Renata
dc.date.access2025-06-05
dc.date.accessioned2025-09-04T09:39:45Z
dc.date.available2025-09-04T09:39:45Z
dc.date.copyright2023-10-31
dc.date.issued2023
dc.description.abstract<jats:p>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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,5
dc.description.number21
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/app132111911
dc.identifier.issn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4624
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/13/21/11911
dc.languageen
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 11911
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.endurable pastry
dc.subject.encricket
dc.subject.enmealworm
dc.subject.engrasshopper
dc.subject.enbenefits
dc.subject.enfood with added value
dc.titlePhysicochemical, Nutritional, Antioxidant, and Sensory Properties of Crackers Supplemented with Edible Insects
dc.title.volumeSpecial Issue Biotechnology in Plant Food Processing and Preservation
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue21
oaire.citation.volume13