Impact of cricket (Acheta domesticus) flour addition on the viscometric profiles of flour mixtures
Joanna Harasym , Agnieszka Orkusz , Urszula Kaim
AbstractCricket flour from Acheta domesticuscan be an important source of protein and is perceived as a food product ingredient. The main constituents of the cricket body are protein, chitin and fat (Grabowski et al., 2008). Crickets usually contain about71-73% of water, therefore, in dried mass the percentage of those important constituents is changing significantly. As protein, fat, and chitin are perceived as ingredients impacting the viscometric behaviour of flour mixtures, such characteristic should be taken into account when planning their wider usage in food products. Commercially available cricket flour contains 69.1% of protein, 18.5% of fat and 7.7% of fibre, 0.7% of other carbohydrates and 1.03% of salt. Such high content of proteins and fat can significantly impact the viscosity of gels made from flour mixtures.The main objective of this study was to investigate the viscosity changes by the viscometric profile obtained with an RVA standard 1 method of flour mixtures composed of rice flour and house cricket flour. Both flours were purchased commercially and six mixtures were prepared to contain 5%, 10%, 15%, 20%, 25% and 30% of cricket flour. The pasting properties were taken both in water and in 0.01M AgNO3to investigate the enzyme activity impact on total viscometroc profile.The progressing addition of cricket flour gradually lowered the peak viscosity (PV) of mixtures. However, the samples measured in 0.01 M AgNO3 revealed higher PV values for mixtures with higher cricket flour addition. The pasting temperature was constantly rising with increasing amount of cricket flour in mixtures, while the final viscosity differences were lower between samples indicating the additional activity present in sample
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