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Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein

The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet. Whole wheat bread contains more protein and fiber than white bread; however, it could be improved in terms of protein content and quality. C...

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Autores principales: Mafu, Ampaka, Ketnawa, Sunantha, Phongthai, Suphat, Schönlechner, Regine, Rawdkuen, Saroat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324883/
https://www.ncbi.nlm.nih.gov/pubmed/35885385
http://dx.doi.org/10.3390/foods11142142
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author Mafu, Ampaka
Ketnawa, Sunantha
Phongthai, Suphat
Schönlechner, Regine
Rawdkuen, Saroat
author_facet Mafu, Ampaka
Ketnawa, Sunantha
Phongthai, Suphat
Schönlechner, Regine
Rawdkuen, Saroat
author_sort Mafu, Ampaka
collection PubMed
description The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet. Whole wheat bread contains more protein and fiber than white bread; however, it could be improved in terms of protein content and quality. Cricket powder, which contains high protein (55.11, wt%), could be used as an alternative source to tackle those deficiencies in such bread. Hence, the study aimed to apply cricket powder in the whole wheat bread formula to enrich protein content, indispensable amino acids and determine their physico-chemical properties, consumers’ acceptance, and shelf-life storage. The results showed that all enriched bread presented high protein (18.97–25.94, wt%), fat (10.91–15.07, wt%), and ash (2.09–2.33, wt%) with the increment of the cricket powder than those of the control bread. Enriched breads’ crust colors were not significantly different (p > 0.05), while crumb colors were darker (L* = 55.64–64.48) compared to the control (L* = 69.98). Enriched bread had a hard texture and required a lot of chewing force compared to the control. Furthermore, all samples yielded a shelf-life of 5 days when monitoring the mold growth. From the results, the bread enriched with 20% cricket powder yielded the best consumers’ acceptance score of 77%. It was predominantly high in indispensable amino acids such as leucine, phenylalanine, lysine, and arginine. Therefore, cricket powder could be a novel alternative protein source and successfully utilized in whole wheat bread to enhance its protein content and indispensable amino acids with consumers’ acceptance responding to the current market trend.
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spelling pubmed-93248832022-07-27 Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein Mafu, Ampaka Ketnawa, Sunantha Phongthai, Suphat Schönlechner, Regine Rawdkuen, Saroat Foods Article The current market trends in modern sedentary lifestyles drive the development of new functional products able to fulfill consumers’ demand for a healthy diet. Whole wheat bread contains more protein and fiber than white bread; however, it could be improved in terms of protein content and quality. Cricket powder, which contains high protein (55.11, wt%), could be used as an alternative source to tackle those deficiencies in such bread. Hence, the study aimed to apply cricket powder in the whole wheat bread formula to enrich protein content, indispensable amino acids and determine their physico-chemical properties, consumers’ acceptance, and shelf-life storage. The results showed that all enriched bread presented high protein (18.97–25.94, wt%), fat (10.91–15.07, wt%), and ash (2.09–2.33, wt%) with the increment of the cricket powder than those of the control bread. Enriched breads’ crust colors were not significantly different (p > 0.05), while crumb colors were darker (L* = 55.64–64.48) compared to the control (L* = 69.98). Enriched bread had a hard texture and required a lot of chewing force compared to the control. Furthermore, all samples yielded a shelf-life of 5 days when monitoring the mold growth. From the results, the bread enriched with 20% cricket powder yielded the best consumers’ acceptance score of 77%. It was predominantly high in indispensable amino acids such as leucine, phenylalanine, lysine, and arginine. Therefore, cricket powder could be a novel alternative protein source and successfully utilized in whole wheat bread to enhance its protein content and indispensable amino acids with consumers’ acceptance responding to the current market trend. MDPI 2022-07-19 /pmc/articles/PMC9324883/ /pubmed/35885385 http://dx.doi.org/10.3390/foods11142142 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/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 (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mafu, Ampaka
Ketnawa, Sunantha
Phongthai, Suphat
Schönlechner, Regine
Rawdkuen, Saroat
Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
title Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
title_full Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
title_fullStr Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
title_full_unstemmed Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
title_short Whole Wheat Bread Enriched with Cricket Powder as an Alternative Protein
title_sort whole wheat bread enriched with cricket powder as an alternative protein
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9324883/
https://www.ncbi.nlm.nih.gov/pubmed/35885385
http://dx.doi.org/10.3390/foods11142142
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