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ORIGINAL ARTICLE
Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
 
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Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31 Str., 60-624 Poznań, Poland
CORRESPONDING AUTHOR
Przemysław Łukasz Kowalczewski   

Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego Str, 60-624, Poznań, Poland
Submission date: 2022-09-24
Acceptance date: 2022-11-09
Online publication date: 2022-11-22
Publication date: 2022-11-22
 
Pol. J. Food Nutr. Sci. 2022;72(4):431–442
 
KEYWORDS
TOPICS
ABSTRACT
Scientists around the world are interested in edible insects as a source of valuable nutrients. Among the most often described are crickets, which represent a source of significant amounts of protein, lipids, vitamins, and minerals. This article reports results of a study into the effect of starch-to-cricket powder (CP) addition on the free amino acid profile as well as potential odorants in gluten-free (GF) bread. A significant 2.6-fold increase was observed in the content of essential amino acids in the CP-enriched GF bread. Moreover, the CP addition resulted in the formation of many volatile compounds, such as pyrazines, furans, and sulfur-containing compounds, which exhibit strong aroma-enhancing properties. The attractiveness of the CP-enriched bread was confirmed by the results of the sensory analysis, showing a significant improvement in its flavor when compared to the traditional GF bread without CP. GF bread enriched with CP was characterized by caramel, roasty, and cooked potatoes notes. On the basis of the obtained results, it was concluded that the use of CP not only improves the nutritional value but also aroma of GF bread.
FUNDING
This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
CONFLICT OF INTEREST
The authors declare no conflict of interests.
 
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