Cargando…
Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation
Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research,...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2020
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692980/ https://www.ncbi.nlm.nih.gov/pubmed/33126518 http://dx.doi.org/10.3390/foods9111561 |
_version_ | 1783614638461550592 |
---|---|
author | Biró, Barbara Sipos, Mária Anna Kovács, Anikó Badak-Kerti, Katalin Pásztor-Huszár, Klára Gere, Attila |
author_facet | Biró, Barbara Sipos, Mária Anna Kovács, Anikó Badak-Kerti, Katalin Pásztor-Huszár, Klára Gere, Attila |
author_sort | Biró, Barbara |
collection | PubMed |
description | Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground Acheta domesticus (house cricket) were used to produce oat biscuits. Colour, hardness, and total titratable acidity (TTA) values were measured as well as a consumer sensory test was completed using the check-all-that-apply (CATA) method. An estimation of nutrient composition of the samples revealed that, according to the European Union’s Regulation No. 1924/2006, the products with 10 and 15 g/100 g cricket enrichment (CP10 and CP15, respectively) can be labelled as protein sources. Results of the colour, TTA, and texture measurements showed that even small amounts of the cricket powder darkened the colour of the samples and increased their acidity, but did not influence the texture significantly. Among product-related check all that apply (CATA) attributes, fatty and cheesy flavour showed a significant positive effect on overall liking (OAL). On the other hand, burnt flavour and brown colour significantly decreased OAL. OAL values showed that consumers preferred the control product (CP0) and the product with 5 g/100 g cricket enrichment (CP5) samples over CP10 and rejected CP15. |
format | Online Article Text |
id | pubmed-7692980 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-76929802020-11-28 Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation Biró, Barbara Sipos, Mária Anna Kovács, Anikó Badak-Kerti, Katalin Pásztor-Huszár, Klára Gere, Attila Foods Article Insect-containing products are gaining more space in the market. Bakery products are one of the most promising since the added ground insects can enhance not only the nutritional quality of the dough, but technological parameters and sensory properties of the final products. In the present research, different amounts of ground Acheta domesticus (house cricket) were used to produce oat biscuits. Colour, hardness, and total titratable acidity (TTA) values were measured as well as a consumer sensory test was completed using the check-all-that-apply (CATA) method. An estimation of nutrient composition of the samples revealed that, according to the European Union’s Regulation No. 1924/2006, the products with 10 and 15 g/100 g cricket enrichment (CP10 and CP15, respectively) can be labelled as protein sources. Results of the colour, TTA, and texture measurements showed that even small amounts of the cricket powder darkened the colour of the samples and increased their acidity, but did not influence the texture significantly. Among product-related check all that apply (CATA) attributes, fatty and cheesy flavour showed a significant positive effect on overall liking (OAL). On the other hand, burnt flavour and brown colour significantly decreased OAL. OAL values showed that consumers preferred the control product (CP0) and the product with 5 g/100 g cricket enrichment (CP5) samples over CP10 and rejected CP15. MDPI 2020-10-28 /pmc/articles/PMC7692980/ /pubmed/33126518 http://dx.doi.org/10.3390/foods9111561 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Biró, Barbara Sipos, Mária Anna Kovács, Anikó Badak-Kerti, Katalin Pásztor-Huszár, Klára Gere, Attila Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation |
title | Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation |
title_full | Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation |
title_fullStr | Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation |
title_full_unstemmed | Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation |
title_short | Cricket-Enriched Oat Biscuit: Technological Analysis and Sensory Evaluation |
title_sort | cricket-enriched oat biscuit: technological analysis and sensory evaluation |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692980/ https://www.ncbi.nlm.nih.gov/pubmed/33126518 http://dx.doi.org/10.3390/foods9111561 |
work_keys_str_mv | AT birobarbara cricketenrichedoatbiscuittechnologicalanalysisandsensoryevaluation AT siposmariaanna cricketenrichedoatbiscuittechnologicalanalysisandsensoryevaluation AT kovacsaniko cricketenrichedoatbiscuittechnologicalanalysisandsensoryevaluation AT badakkertikatalin cricketenrichedoatbiscuittechnologicalanalysisandsensoryevaluation AT pasztorhuszarklara cricketenrichedoatbiscuittechnologicalanalysisandsensoryevaluation AT gereattila cricketenrichedoatbiscuittechnologicalanalysisandsensoryevaluation |