Optimization of Non-Thermal Treatment Methods and Extrusion Temperature on Quality of Rice Pasta Enriched with Cirina butyrospermi

Food security remains a critical global challenge, necessitating the exploration of sustainable and nutrient-rich food alternatives such as edible insects. This study investigated and optimized the effect of treatment methods (boiling, ultrasound, and a combined boiling and ultrasound treatment) on Cirina butyrospermi and extrusion temperature (70℃, 80℃ and 90℃) on some quality (crude protein, in-vitro protein digestibility, calcium, zinc, iron, cooking time, water uptake ratio, lightness, and colour change) of rice pasta. The effect of treatment methods on Cirina butyrospermi powder and extrusion temperature on crude protein ranged from 15.85 to 18.27%, in-vitro protein digestibility (80.42-88.55%), calcium (48.53-56.25 mg/100g), zinc (2.42-3.56 mg/100g), iron (3.34-5.13 mg/100g), cooking time (8.50 - 19.50 min), water uptake ratio (1.15 - 1.90), lightness value (4.19 - 50.73) and colour change (4.47 - 51.13), respectively. The combined boiling and ultrasound treatment on Cirina butyrospermi powder and higher extrusion temperature gave rice pasta the highest protein, calcium, zinc, and iron content while lower extrusion temperature along with boiling treatment, increased in-vitro protein digestibility. Optimum conditions for desirable rice pasta were achieved at 80°C extrusion temperature with combined boiling and ultrasound treatment. Conclusively, exploring edible insects like Cirina butyrospermi under an accurate treatment method and extrusion condition could aid in the development of nutrient-rich rice pasta.