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Cricket contains high protein content, making them a valuable resource for enhancing nutritional properties of cookies for prevents Iron Deficiency Anemia (IDA) and Chronic Energy Deficiency (CED) in female adolescents. This study evaluates the physicochemical properties and acceptability of cookies enriched with cricket powder. An experimental study with five treatments was conducted: F0 (0 %), F1 (5 %), F2 (10 %), F3 (15 %), and F4 (20 %). Texture was determined using a texture analyzer and color was assessed using a chromameter. Chemical attributes, including macronutrients, were determined using thermogravimetric, drying ash, Kjeldahl, Soxhlet, by difference, and gravimetric methods. Micronutrients (Fe, Ca, Zn) were measured using ICP-OES, amino acid profiles were analyzed using the HPLC, and in vitro protein digestibility was assessed using the enzymatic method. One-way ANOVA with Tukey's post hoc test, Kruskal-Wallis, and Mann-Whitney were used for statistical analysis. Adding cricket powder to cookies increased their nutritional content. While it reduced the lightness of the cookies' color, the texture quality remained comparable to commercial products. The F3 formulation was the most liked by panelists, and the best formulation was obtained in F4. In conclusion, adding cricket powder affects the physicochemical properties and consumer acceptance of the cookies, enhancing their nutrient content and protein digestibility. |
