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Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics

2023Journal article Open access
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dc.contributor.authorBartkiene, Elena
dc.contributor.authorZokaityte, Egle
dc.contributor.authorStarkute, Vytaute
dc.contributor.authorZokaityte, Gintare
dc.contributor.authorKaminskaite, Aura
dc.contributor.authorMockus, Ernestas
dc.contributor.authorKlupsaite, Dovile
dc.contributor.authorCernauskas, Darius
dc.contributor.authorRocha, João Miguel
dc.contributor.authorÖzogul, Fatih
dc.contributor.authorGuiné, Raquel P. F.
dc.date.accessioned2023-01-13T10:07:14Z
dc.date.available2023-01-13T10:07:14Z
dc.date.issued2023
dc.description.abstractThe aim of this study was to assess respondents’ opinions on the choice of edible insects as a food, and to evaluate the influence of cricket flour (ECF) (10, 20, 30%) on the quality of wheat bread (WB). Whereas ECF is an additional source of acrylamide precursors, in order to reduce acrylamide formation in WB, fermentation of ECF with Lactiplantibacillus plantarum-No.122 was applied. It was established that 70.7% of the respondents had never eaten insects and more than 30% would not choose them. However, ECF was suitable substrate for fermentation (lactobacilli count 8.24 log10CFU/g, pH-4.26). In addition, fermentation reduced the total biogenic amines content in ECF (by 13.1%). The highest specific volume showed WB, prepared with fermented ECF (10, 20, 30%). All the tested WB showed similar overall acceptability (on average, 7.9 points). However, the highest intensity of emotion “happy” was induced by the WB, prepared with fermented ECF. Most of the WB with non-treated and fermented ECF showed higher acrylamide concentration (except WB with 10% of fermented ECF), in comparison with the control. Finally, fermentation is recommended for ECF inclusion in the main WB formula because fermentation improves not only quality but also reduces acrylamide concentration in WB.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationBartkiene E, Zokaityte E, Starkute V, Zokaityte G, Kaminskaite A, Mockus E, Klupsaite D, Cernauskas D, Rocha JM, Özogul F, Guiné RPF. (2023) Crickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristics. Foods, 12(2), 325: 1-20pt_PT
dc.identifier.doi10.3390/foods12020325pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7532
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.subjectedible insectspt_PT
dc.subjectwheat breadpt_PT
dc.subjectfermentationpt_PT
dc.subjectacrylamidept_PT
dc.subjectlactic acid bacteriapt_PT
dc.titleCrickets (Acheta domesticus) as Wheat Bread Ingredient: Influence on Bread Quality and Safety Characteristicspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue2pt_PT
oaire.citation.startPage325pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume12pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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