Duda Adamina, Adamczak Julia, Chełmińska Paulina, Juszkiewicz Justyna, Kowalczewski Przemysław
Students' Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
Foods. 2019 Feb 1;8(2):46. doi: 10.3390/foods8020046.
Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.
蟋蟀粉（CP）含有大量蛋白质、脂肪（包括不饱和脂肪酸）、纤维以及维生素和矿物质。其高营养价值和低价格使其成为食品生产中一个有趣的添加物。本文是关于在面食中添加蟋蟀粉的结果报告。选择了三个硬粒小麦粉替代水平：5%、10%和15%。对所得产品进行了营养成分、烹饪和质地特性、颜色以及消费者接受度分析。结果表明，添加CP影响了烹饪重量和烹饪损失（减少损失和吸水率），以及面食的颜色，降低了其亮度并使颜色平衡向蓝色和红色偏移。面食的硬度也受到影响。添加CP增强了硬度。主成分分析表明，风味变化对消费者接受度影响最为显著。然而，感官评价证明，用CP生产的富含蛋白质的面食具有与传统产品相当的消费者接受度。
