| Autor: |
Krzysztof Smarzyński, Paulina Sarbak, Przemysław Łukasz Kowalczewski, Maria Barbara Różańska, Iga Rybicka, Katarzyna Polanowska, Monika Fedko, Dominik Kmiecik, Łukasz Masewicz, Marcin Nowicki, Jacek Lewandowicz, Paweł Jeżowski, Miroslava Kačániová, Mariusz Ślachciński, Tomasz Piechota, Hanna Maria Baranowska |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Molecules, Vol 26, Iss 17, p 5417 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
1420-3049 |
| DOI: |
10.3390/molecules26175417 |
| Popis: |
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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