The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread
Elena Bartkienė, Vytautė Starkutė, Konstantinas Katuskevicius, Neringa Laukyte, Markas Fomkinas, Edikas Vysniauskas, Paulina Kasciukaityte, Emilis Radvilavicius, Skaiste Rokaite, Domantas Medonas, Emilija Valantinaviciute, Ernestas Mockus, Eglė Zokaitytė
Abstract
Abstract This study evaluated the influence of edible cricket flour (ECF) on the quality parameters and sensory characteristics of wheat bread (WB), including the formation of volatile compounds (VC) and their relationship with emotions (EM) induced for consumers. ECF reduced dough pH, redness, and yellowness. At 5%, ECF increased the porosity of WB (by 7.87%). The quantity of ECF significantly affected WB's specific volume ( p = .030), porosity ( p = .0001), shape coefficient ( p = .0001), and mass loss ( p = .023). All WB with ECF had a more intense color and additive odor. Bread samples with 10% and 15% ECF had more intense overall, additive, acidity, and bitterness flavors. However, all WB had similar overall acceptability (OA) and no correlations were found between OA and VC. The EM “happy” and “sad” were expressed more intensely for WB with 15% ECF, and significant correlations were established between the EM “happy” and separate VC. The main VC in WB were ethanol; 1‐butanol and 3‐methyl; 1‐hexanol; estragole; and hexanoic acid. Finally, 5% ECF could be incorporated into the main WB formula without having a negative impact on bread quality. Also, ECF influences VC formation, and separate VC could be related to emotions induced for consumers.