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Open AccessArticle
Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks
1
Department of Quality Management, Faculty of Management and Quality Science, Gdynia Maritime University, 81-225 Gdynia, Poland
2
Department of Food Plant Chemistry and Processing, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
3
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland
4
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
*
Authors to whom correspondence should be addressed.
Foods 2024, 13(15), 2390; https://doi.org/10.3390/foods13152390 (registering DOI)
Submission received: 17 June 2024
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Revised: 18 July 2024
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Accepted: 27 July 2024
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Published: 28 July 2024
Abstract
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.
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MDPI and ACS Style
Ruszkowska, M.; Tańska, M.; Miedzianka, J.; Kowalczewski, P.Ł.
Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks. Foods 2024, 13, 2390.
https://doi.org/10.3390/foods13152390
AMA Style
Ruszkowska M, Tańska M, Miedzianka J, Kowalczewski PŁ.
Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks. Foods. 2024; 13(15):2390.
https://doi.org/10.3390/foods13152390
Chicago/Turabian Style
Ruszkowska, Millena, Małgorzata Tańska, Joanna Miedzianka, and Przemysław Łukasz Kowalczewski.
2024. "Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks" Foods 13, no. 15: 2390.
https://doi.org/10.3390/foods13152390
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