Thermal stability of cricket powder and its effects on antioxidant activity, physical, and sensory properties of rice crackers
Naoko Suga, Eri Tsumura, Yuzuka Naito, Ikue Hamaguchi, Satoru Matsuda, Kyuichi Kawabata, Kaoru Sakamoto
Abstract
This paper reports changes in the antioxidant activity of cricket powder after thermal treatment and the results of adding cricket powder to rice crackers. The antioxidant potential of cricket powder heated over the temperature range expected for baking (140–200 °C) was evaluated in terms of DPPH, ABTS, and FRAP activity, as well as SOD-like activity and total phenolic content. Next, rice crackers were prepared by replacing rice flour with 0, 10, 20, and 30% cricket powder and the resulting products were analyzed for antioxidant activity, texture, color tone, as well as sensory evaluation. No significant change was observed in the antioxidant activity of heated cricket powder; however, the SOD-like activity increased significantly at higher temperatures. The antioxidant activity of rice crackers was enhanced by increasing cricket powder substitution. The texture of the rice crackers became softer and lighter with the addition of cricket powder, and the color became darker, reddish, and yellowish. Sensory analysis showed that while panelists did not like the appearance of rice crackers with added cricket powder, they appreciated the aroma, taste, texture, and overall palatability of the rice crackers, especially those with 20% added cricket powder.