Hradecka Beverly, Stara Lucie, Kourimsky Tomas, Stupak Michal, Svec Ivan, Slukova Marcela, Skrivan Pavel, Hajslova Jana
University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Department of Food Analysis and Nutrition, Technicka 3, 166 28 Prague 6, Czech Republic.
University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology, Department of Carbohydrates and Cereals, Technicka 3, 166 28 Prague 6, Czech Republic.
Food Chem X. 2025 Aug 16;30:102918. doi: 10.1016/j.fochx.2025.102918. eCollection 2025 Aug.
The formation of acrylamide was investigated in salty crackers enriched with cricket powder () since its addition increases the free asparagine content. Cricket powder additions (5, 10, 15 %) were tested on crackers prepared with white wheat flour or whole grain wheat flour, baked for 25, 35 and 45 min at 180 °C. Additionally, chloropropandiols (2- and 3-MCPD) fatty acid esters and glycidol fatty acid esters were investigated. Acrylamide increased significantly after the addition of cricket powder and a prolonged baking time, especially in crackers containing white wheat flour. Although 2-MCPD and glycidol were not affected by the addition of cricket powder, 3-MCPD increased especially in crackers baked for 45 min. Crackers enriched with 5 % cricket powder were sensorially the most preferred.
由于添加蟋蟀粉会增加游离天冬酰胺的含量，因此对添加蟋蟀粉的咸味饼干中丙烯酰胺的形成进行了研究。分别在由白小麦粉或全麦面粉制成的饼干上测试添加5%、10%、15%的蟋蟀粉，并在180℃下烘烤25、35和45分钟。此外，还对氯丙二醇（2-和3-氯丙醇）脂肪酸酯和缩水甘油脂肪酸酯进行了研究。添加蟋蟀粉并延长烘烤时间后，丙烯酰胺含量显著增加，尤其是在含有白小麦粉的饼干中。虽然2-氯丙醇和缩水甘油不受蟋蟀粉添加的影响，但3-氯丙醇含量尤其在烘烤45分钟的饼干中有所增加。添加5%蟋蟀粉的饼干在感官上最受欢迎。
