Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtual.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtual.author-orcid | 0000-0002-0153-4624 | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | #PLACEHOLDER_PARENT_METADATA_VALUE# | |
| cris.virtualsource.author-orcid | 4ddc81ce-066b-4d2e-a9f3-015a6c34a525 | |
| dc.abstract.en | Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product’s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Technologii Żywności Pochodzenia Roślinnego | |
| dc.contributor.author | Ruszkowska, Millena | |
| dc.contributor.author | Tańska, Małgorzata | |
| dc.contributor.author | Miedzianka, Joanna | |
| dc.contributor.author | Kowalczewski, Przemysław Łukasz | |
| dc.date.accessioned | 2024-10-03T10:36:09Z | |
| dc.date.available | 2024-10-03T10:36:09Z | |
| dc.date.copyright | 2024-07-28 | |
| dc.date.issued | 2024 | |
| dc.description.abstract | <jats:p>Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2–8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates. Additionally, 2% baking powder (BP) was added to assess its impact on the properties of the enriched extrudates. The results showed that both GB and GB + S improved nutritional value, with protein content increasing by up to 46% and higher levels of essential amino acids, particularly leucine and valine. However, these ingredients decreased the expansion ratio (by up to 15%), colour lightness (by up to 30%), and yellowness (by up to 47%) and increased the hardness (by up to 25%) of the corn extrudates. The S addition positively influenced product storage stability but decreased its sensory acceptance, especially aroma and taste. The BP addition mitigated the negative effects of higher GB and GB + S concentrations, particularly on sensory characteristics. In conclusion, incorporating up to 6% of the GB + S mixture provides a higher protein content with only minor changes to the product’s characteristics compared to GB. Ratings exceeding 4.2 points indicate the good acceptability of these snacks.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_nocost | |
| dc.description.financecost | 0.00 | |
| dc.description.if | 4,7 | |
| dc.description.number | 15 | |
| dc.description.points | 100 | |
| dc.description.version | final_published | |
| dc.description.volume | 13 | |
| dc.identifier.doi | 10.3390/foods13152390 | |
| dc.identifier.issn | 2304-8158 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/1770 | |
| dc.identifier.weblink | https://www.mdpi.com/2304-8158/13/15/2390 | |
| dc.language | en | |
| dc.relation.ispartof | Foods | |
| dc.relation.pages | art. 2390 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | send | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | colour | |
| dc.subject.en | edible insects | |
| dc.subject.en | extrusion | |
| dc.subject.en | nutritional value | |
| dc.subject.en | sensory acceptance | |
| dc.subject.en | texture | |
| dc.subject.en | water sorption | |
| dc.title | Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 15 | |
| oaire.citation.volume | 13 |