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Gluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions

cris.virtual.author-orcid0009-0003-6601-9708
cris.virtual.author-orcid0000-0002-0153-4624
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cris.virtual.author-orcid0000-0002-1365-8130
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cris.virtual.author-orcid0000-0001-6597-0858
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cris.virtualsource.author-orcidb717b2b0-ec16-418e-8c45-83f75f4bee08
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cris.virtualsource.author-orcid755be52f-6095-4872-8816-5d2179651fb3
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dc.abstract.enThe increasing demand for diverse foods and tailored nutrition encourages the development of innovative products, such as bread enriched with cricket powder (CP) or potato protein (PP). This study presents the preparation and analysis of gluten-free breads with CP and PP, focusing on their nutritional value and physical properties. Analytical methods included water activity measurement, bread volume, crumb color analysis, FTIR spectroscopy, low-field NMR relaxometry, and texture profile analysis. Ash content ranged from 0.60 ± 0.03% to 1.16 ± 0.11%, and caloric values ranged from 216.2 to 229.5 kcal/100 g. Water activity remained stable across all samples (0.975–0.976). Crumb color analysis showed the greatest change in CP samples (ΔE = 14.07), while PP had minimal impact (ΔE = 2.15). FTIR spectra revealed increased amide I and II bands, indicating higher protein content. NMR results demonstrated shorter T1, T21, and T22 times for CP, suggesting reduced water mobility and a denser structure, while PP samples showed higher values, indicating a looser, more hydrated matrix. Texture analysis confirmed that CP increased firmness and compactness, whereas PP enhanced springiness. These findings suggest that CP and PP can improve the nutritional and structural properties of gluten-free bread, offering valuable alternatives for modern dietary needs.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteStudenckie Koło Naukowe Technologów Żywnośći, Wydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorKrólak, Jakub
dc.contributor.authorKucharski, Jan Jakub
dc.contributor.authorKowalczewski, Przemysław
dc.contributor.authorDudek, Klaudia
dc.contributor.authorRuszkowska, Millena
dc.contributor.authorJeżowski, Paweł
dc.contributor.authorMasewicz, Łukasz
dc.contributor.authorSiejak, Przemysław
dc.contributor.authorBaranowska, Hanna Maria
dc.date.access2025-05-30
dc.date.accessioned2025-07-01T10:14:12Z
dc.date.available2025-07-01T10:14:12Z
dc.date.copyright2025-05-30
dc.date.issued2025
dc.description.abstract<jats:p>The increasing demand for diverse foods and tailored nutrition encourages the development of innovative products, such as bread enriched with cricket powder (CP) or potato protein (PP). This study presents the preparation and analysis of gluten-free breads with CP and PP, focusing on their nutritional value and physical properties. Analytical methods included water activity measurement, bread volume, crumb color analysis, FTIR spectroscopy, low-field NMR relaxometry, and texture profile analysis. Ash content ranged from 0.60 ± 0.03% to 1.16 ± 0.11%, and caloric values ranged from 216.2 to 229.5 kcal/100 g. Water activity remained stable across all samples (0.975–0.976). Crumb color analysis showed the greatest change in CP samples (ΔE = 14.07), while PP had minimal impact (ΔE = 2.15). FTIR spectra revealed increased amide I and II bands, indicating higher protein content. NMR results demonstrated shorter T1, T21, and T22 times for CP, suggesting reduced water mobility and a denser structure, while PP samples showed higher values, indicating a looser, more hydrated matrix. Texture analysis confirmed that CP increased firmness and compactness, whereas PP enhanced springiness. These findings suggest that CP and PP can improve the nutritional and structural properties of gluten-free bread, offering valuable alternatives for modern dietary needs.</jats:p>
dc.description.accesstimeat_publication
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.number11
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/foods14111959
dc.identifier.issn2304-8158
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/3794
dc.identifier.weblinkhttps://www.mdpi.com/2304-8158/14/11/1959
dc.languageen
dc.relation.ispartofFoods
dc.relation.pagesart. 1959
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.ensustainable protein
dc.subject.eninsect-derived protein
dc.subject.enpotato-derived protein
dc.subject.encircular economy
dc.titleGluten-Free Bread Enriched with Potato and Cricket Powder: Comparative Study of the Effects of Protein on Physicochemical Properties Bonds and Molecular Interactions
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue11
oaire.citation.volume14