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<p>There is a need for alternative foods with low environmental impact, due to the increasing global population and environmental impacts related to food production. Edible insects are one of these alternatives. To increase acceptance, they have been included, in powdered form, into commonly consumed foods, like bread. Because of this, the present study sought to produce protein-rich bread using Jamaican field cricket (<i>Gryllus assimilis</i>) powder and to evaluate the bread techno-functional properties. 11% of the wheat flour was replaced by Jamaican field cricket powder in a formulation that contained fixed amounts of wheat flour (89%), salt (2%), yeast (3%) and variable amounts of mono- and diglycerides (0–0.8%), ascorbic acid (0–200 ppm) and water (50–70%), according to a 2<sup>3</sup> factorial design. The insect powder chemical composition, water and oil holding capacities, and microbiological load were evaluated, and for the bread, specific volume, baking loss, crumb structure, texture, and color were analyzed. Jamaican field cricket powder presented high protein (64.18/100&#xa0;g, dry basis, db) and fat content (20.17/100&#xa0;g, db), and its inclusion increased the bread’s protein content by 92% and fat content 24-fold. Water content had the greatest impact on the bread’s properties. Bread made with 50% water exhibited poor volume and texture, while the ones made with 70% water showed poor crumb structure. Samples containing 60% water, 0.4% mono- and diglycerides, and 100 ppm ascorbic acid showed improved specific volume, hardness, and porosity, similar cohesiveness and cell density, and lower crumb uniformity compared with wheat bread.</p>

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Jamaican field cricket (Gryllus assimilis) powder for wheat bread enrichment: techno-functional and physicochemical properties

  • 期刊论文

  • 发表日期：

    2025年5月7日

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  • Gabriel Siqueira Galvão Novo,
  • Dionatha Nunes da Costa,
  • Florencia Cladera-Olivera,
  • Roberta Cruz Silveira Thys

摘要

There is a need for alternative foods with low environmental impact, due to the increasing global population and environmental impacts related to food production. Edible insects are one of these alternatives. To increase acceptance, they have been included, in powdered form, into commonly consumed foods, like bread. Because of this, the present study sought to produce protein-rich bread using Jamaican field cricket (Gryllus assimilis) powder and to evaluate the bread techno-functional properties. 11% of the wheat flour was replaced by Jamaican field cricket powder in a formulation that contained fixed amounts of wheat flour (89%), salt (2%), yeast (3%) and variable amounts of mono- and diglycerides (0–0.8%), ascorbic acid (0–200 ppm) and water (50–70%), according to a 23 factorial design. The insect powder chemical composition, water and oil holding capacities, and microbiological load were evaluated, and for the bread, specific volume, baking loss, crumb structure, texture, and color were analyzed. Jamaican field cricket powder presented high protein (64.18/100 g, dry basis, db) and fat content (20.17/100 g, db), and its inclusion increased the bread’s protein content by 92% and fat content 24-fold. Water content had the greatest impact on the bread’s properties. Bread made with 50% water exhibited poor volume and texture, while the ones made with 70% water showed poor crumb structure. Samples containing 60% water, 0.4% mono- and diglycerides, and 100 ppm ascorbic acid showed improved specific volume, hardness, and porosity, similar cohesiveness and cell density, and lower crumb uniformity compared with wheat bread.