Simple item page
 

Sustainable Protein Fortification: Impact of Hemp and Cricket Powder on Extruded Snack Quality

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-6597-0858
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0153-4624
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.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#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid4ddc81ce-066b-4d2e-a9f3-015a6c34a525
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThis research paper evaluates the functional and nutritional properties of extruded corn snacks fortified with plant-based hemp protein (HP) and insect-derived cricket powder (CP). With a focus on sustainable protein sources due to growing environmental concerns and the need for alternative protein sources, this study aims to enhance the nutritional profile of corn snacks. The incorporation of unconventional proteins into snacks is explored to meet consumer demands for sustainable and nutritious options. Results show that HP-enriched snacks have higher mineral content, such as calcium and magnesium, lower sodium content, and improved water interaction profiles. On the other hand, CP-fortified snacks exhibit higher protein content, essential amino acids, and moisture retention capabilities. Texture analysis reveals differences in hardness, cohesiveness, and springiness between HP and CP-enriched products. Moreover, color analysis indicates that HP and CP additives influence the color and appearance of the snacks, with CP enrichments leading to darker snacks. Sorption isotherm studies demonstrate varying hygroscopicity levels between HP- and CP-enriched samples, impacting their storage stability. Surface structure assessments show differences in the specific sorption surface area, suggesting unique properties attributed to each protein source. In conclusion, both hemp protein and cricket powder offer various advantages for snack fortification, providing opportunities to enhance nutritional profiles while addressing sustainability concerns.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorRuszkowska, Millena
dc.contributor.authorŚwitalski, Maciej
dc.contributor.authorTańska, Małgorzata
dc.contributor.authorRybicka, Iga
dc.contributor.authorMiedzianka, Joanna
dc.contributor.authorBaranowska, Hanna Maria
dc.contributor.authorKowalczewski, Przemysław Łukasz
dc.date.access2025-05-21
dc.date.accessioned2025-05-21T12:13:48Z
dc.date.available2025-05-21T12:13:48Z
dc.date.copyright2025-03-31
dc.date.issued2025
dc.description.abstract<jats:p>This research paper evaluates the functional and nutritional properties of extruded corn snacks fortified with plant-based hemp protein (HP) and insect-derived cricket powder (CP). With a focus on sustainable protein sources due to growing environmental concerns and the need for alternative protein sources, this study aims to enhance the nutritional profile of corn snacks. The incorporation of unconventional proteins into snacks is explored to meet consumer demands for sustainable and nutritious options. Results show that HP-enriched snacks have higher mineral content, such as calcium and magnesium, lower sodium content, and improved water interaction profiles. On the other hand, CP-fortified snacks exhibit higher protein content, essential amino acids, and moisture retention capabilities. Texture analysis reveals differences in hardness, cohesiveness, and springiness between HP and CP-enriched products. Moreover, color analysis indicates that HP and CP additives influence the color and appearance of the snacks, with CP enrichments leading to darker snacks. Sorption isotherm studies demonstrate varying hygroscopicity levels between HP- and CP-enriched samples, impacting their storage stability. Surface structure assessments show differences in the specific sorption surface area, suggesting unique properties attributed to each protein source. In conclusion, both hemp protein and cricket powder offer various advantages for snack fortification, providing opportunities to enhance nutritional profiles while addressing sustainability concerns.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,3
dc.description.number7
dc.description.points100
dc.description.versionfinal_published
dc.description.volume17
dc.identifier.doi10.3390/su17073097
dc.identifier.issn2071-1050
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2797
dc.identifier.weblinkhttps://www.mdpi.com/2071-1050/17/7/3097
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofSustainability
dc.relation.pagesart. 3097
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enfortified corn snacks
dc.subject.enplant-based hemp protein
dc.subject.eninsect-derived cricket powder
dc.subject.ensnack fortification
dc.titleSustainable Protein Fortification: Impact of Hemp and Cricket Powder on Extruded Snack Quality
dc.title.volumeSpecial Issue Trends and Perspectives in the Approach to Sustainable Food Design and Production
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue7
oaire.citation.volume17