Effects of Partial Substitution of Wheat Flour with Cricket (Acheta domesticus L.) Powder on the Physicochemical Characteristics of Puffed Jasmine Rice Cookies
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Abstract
Physicochemical characteristic and unique flavor of cricket powder were the major factors that cause a serious problem in development of high protein snack foods. This study was aimed to develop puffed jasmine rice cookies enriched with cricket protein and investigated effect of cricket powder on physicochemical characteristics of cricket protein enriched cookies. The results showed that the substitution with cricket powder at 30 % had the highest mean hedonic scores ranged from ‘like moderately’ to ‘like very much’ for all attributes. The hedonic scores (7 - 9) were obtained from 80.54 - 85.25 % of total panelists. The acceptability of each attribute was rated as just right intensity by 74 - 84 % of total panelists. Elevated flour replacement led to decreasing in bake loss, spread ratio and spread factor as 2.90 g/100g, 2.03 and 2.03 %, however, hardness and fracturability were increased (17 and 6.4 %). Increasing of thickness and fine porosity of cookies lead to denser resulting in higher force requirement to crack cookie samples. The quality and safety of developed cricket powder cookie were in accordance with the Notification of the Ministry of Public Health (No. 237 and 416) as well as specification guideline by Thai Community Product Standards (TCPS 118/2012: cookies).
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References
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