Impact of cricket (Acheta domesticus) flour addition on the viscometric profiles of flour mixtures

Joanna Harasym , Agnieszka Orkusz , Urszula Kaim


Cricket 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
Author Joanna Harasym (PE / DBFA)
Joanna Harasym,,
- Department of Biotechnology and Food Analysis
, Agnieszka Orkusz (PE / DBFA)
Agnieszka Orkusz,,
- Department of Biotechnology and Food Analysis
, Urszula Kaim (PE / DBFA)
Urszula Kaim,,
- Department of Biotechnology and Food Analysis
Publication size in sheets0.5
Book Strelec Ivica, Jozinović Antun, Budzaki Sandra: Proceedings of the 10th International Congress Flour-Bread 2019 and 12th Croatian Congress of Cereal Technologists Brasno-Kruh 2019. Osijek, Croatia, June 11-14, 2019, Flour–Bread. Proceedings, 2020, Josip Juraj Strossmayer University of Osijek , 155 p.
Keywords in Englishpasting properties, edible insects, rice flour, Acheta domesticus
Referenced project[17] Program doskonałości naukowo - badawczej INTEREKON . . Project leader at WUEB: Ewa Stańczyk-Hugiet, , start date 01-01-2019, end date 31-12-2022, in run
Languageen angielski
Harasym_Orkusz_Kaim_Impact_ of_ cricket_ (Acheta domesticus)_ flour2020.pdf 435,05 KB
Score (nominal)5
Score sourcepublisherList
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UwagaThe study was supported by CREABIOECON Flagship InterTeam project of INTEREKON grant financed by the Ministry of Science and Higher Education in Poland under the programme "Regional Initiative of Excellence" 2019 - 2022 project number 015/RID/2018/19 total funding amount 10 721 040,00 PLN.
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