Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder
Crickets (Gryllus bimaculatus De Geer) are considered a primary meat-alternative protein source. The insects comprise of 58 - 63% high-quality protein rich in essential amino acids. Nowadays, noodles are regularly consumed. Cricket powder-based protein noodles (PNCP) could be a choice for individual...
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Veröffentlicht in: | International Food Research Journal 2024-04, Vol.31 (2), p.368-377 |
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description | Crickets (Gryllus bimaculatus De Geer) are considered a primary meat-alternative protein source. The insects comprise of 58 - 63% high-quality protein rich in essential amino acids. Nowadays, noodles are regularly consumed. Cricket powder-based protein noodles (PNCP) could be a choice for individuals with gluten allergies. In the present work, PNCP 0%, PNCP 15%, and PNCP 30% were assessed. PNCP 30% yielded the optimal nutritional quality in terms of moisture, ash, crude protein, crude fat, and crude fibre contents. It also contained the highest levels of 18 amino acids. Results also revealed that the noodles incorporated with cricket powder had double aspartic acid content, and increased proline content (3 - 7%) compared to control samples. Statistical analysis demonstrated a direct correlation between increased nutritional quality and the cricket powder amount added. Nevertheless, increasing cricket powder amount affected the colour of the resultant noodles. PNCP 30% yielded the darkest hue amongst the samples with an L* value of 38.21 ± 1.93%. Conversely, PNCP 0% and 15% samples yielded 56.18 ± 0.75 and 45.06 ± 1.66% L* values, respectively. Texture profile analysis also revealed the effects on the tensile strength values of enhancing the cricket powder content. Panellists scored the PNCP samples on a 9-point hedonic scale in a five-dimensional sensory evaluation. PNCP 15% recorded the ideal combination of palatability, appearance, and characteristics. Overall, the present work demonstrated that whilst utilising cricket powder as the alternative protein source in noodles is feasible, an accompanying sensory evaluation is critical to ensure that its incorporation does not compromise consumer acceptance of the final product. |
doi_str_mv | 10.47836/ifrj.31.2.08 |
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The insects comprise of 58 - 63% high-quality protein rich in essential amino acids. Nowadays, noodles are regularly consumed. Cricket powder-based protein noodles (PNCP) could be a choice for individuals with gluten allergies. In the present work, PNCP 0%, PNCP 15%, and PNCP 30% were assessed. PNCP 30% yielded the optimal nutritional quality in terms of moisture, ash, crude protein, crude fat, and crude fibre contents. It also contained the highest levels of 18 amino acids. Results also revealed that the noodles incorporated with cricket powder had double aspartic acid content, and increased proline content (3 - 7%) compared to control samples. Statistical analysis demonstrated a direct correlation between increased nutritional quality and the cricket powder amount added. Nevertheless, increasing cricket powder amount affected the colour of the resultant noodles. PNCP 30% yielded the darkest hue amongst the samples with an L* value of 38.21 ± 1.93%. Conversely, PNCP 0% and 15% samples yielded 56.18 ± 0.75 and 45.06 ± 1.66% L* values, respectively. Texture profile analysis also revealed the effects on the tensile strength values of enhancing the cricket powder content. Panellists scored the PNCP samples on a 9-point hedonic scale in a five-dimensional sensory evaluation. PNCP 15% recorded the ideal combination of palatability, appearance, and characteristics. 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The insects comprise of 58 - 63% high-quality protein rich in essential amino acids. Nowadays, noodles are regularly consumed. Cricket powder-based protein noodles (PNCP) could be a choice for individuals with gluten allergies. In the present work, PNCP 0%, PNCP 15%, and PNCP 30% were assessed. PNCP 30% yielded the optimal nutritional quality in terms of moisture, ash, crude protein, crude fat, and crude fibre contents. It also contained the highest levels of 18 amino acids. Results also revealed that the noodles incorporated with cricket powder had double aspartic acid content, and increased proline content (3 - 7%) compared to control samples. Statistical analysis demonstrated a direct correlation between increased nutritional quality and the cricket powder amount added. Nevertheless, increasing cricket powder amount affected the colour of the resultant noodles. PNCP 30% yielded the darkest hue amongst the samples with an L* value of 38.21 ± 1.93%. Conversely, PNCP 0% and 15% samples yielded 56.18 ± 0.75 and 45.06 ± 1.66% L* values, respectively. Texture profile analysis also revealed the effects on the tensile strength values of enhancing the cricket powder content. Panellists scored the PNCP samples on a 9-point hedonic scale in a five-dimensional sensory evaluation. PNCP 15% recorded the ideal combination of palatability, appearance, and characteristics. Overall, the present work demonstrated that whilst utilising cricket powder as the alternative protein source in noodles is feasible, an accompanying sensory evaluation is critical to ensure that its incorporation does not compromise consumer acceptance of the final product.</description><subject>Amino acid composition</subject><subject>Amino acids</subject><subject>Bread</subject><subject>Carbohydrates</subject><subject>Celiac disease</subject><subject>Chemical composition</subject><subject>Chemical properties</subject><subject>Consumers</subject><subject>Flour</subject><subject>Food</subject><subject>Gluten</subject><subject>Insects</subject><subject>Noodles</subject><subject>Proteins</subject><subject>Rice</subject><subject>Tensile strength</subject><issn>2231-7546</issn><issn>1985-4668</issn><issn>2231-7546</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpNUD1PwzAUtBBIVNCR3RILDCn-SGxnrAoUpEosMFuO86K6JHGwHVXd-OmklIHp3Z1O906H0A0li1wqLh5cE3YLThdsQdQZmjHGaSaLXJz_w5doHuOOEEJ5zgWTM_S97FzvsbGuxtZ3g48uOd9j0098C52zpsVD8AOE5CBi3xxZAtfj3vu6nSTXWx8GH0yCGu9d2mIbnP2EhO_W4dC2Y8SV64wdW5Mm_Ah4DRDu8eD3NYRrdNGYNsL8716hj-en99VLtnlbv66Wm8wyQVLGQck8h5orpnglylqaUhJVEimEJEYRaRpT1EYQW1EQlgGtbKVMQVljC2b5Fbo95U71v0aISe_8GPrppeZElEyWQuaTKzu5bPAxBmj0EKbu4aAp0b876-POmlPNNFH8B4Xjcy0</recordid><startdate>20240401</startdate><enddate>20240401</enddate><creator>Wannasupchue, Wannasiri</creator><creator>Wongthahan, Peerapong</creator><general>Universiti Putra Malaysia, Faculty of Food Science & Technology</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7RQ</scope><scope>7XB</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>BVBZV</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PYCSY</scope><scope>Q9U</scope></search><sort><creationdate>20240401</creationdate><title>Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder</title><author>Wannasupchue, Wannasiri ; Wongthahan, Peerapong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c260t-3e8744ed38283b69d7a97089076670a807afa5da60cb1e6c2e1bcb8a512fc52c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Amino acid composition</topic><topic>Amino acids</topic><topic>Bread</topic><topic>Carbohydrates</topic><topic>Celiac disease</topic><topic>Chemical composition</topic><topic>Chemical properties</topic><topic>Consumers</topic><topic>Flour</topic><topic>Food</topic><topic>Gluten</topic><topic>Insects</topic><topic>Noodles</topic><topic>Proteins</topic><topic>Rice</topic><topic>Tensile strength</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wannasupchue, Wannasiri</creatorcontrib><creatorcontrib>Wongthahan, Peerapong</creatorcontrib><collection>CrossRef</collection><collection>Career & Technical Education Database</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>East & South Asia Database</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><jtitle>International Food Research Journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wannasupchue, Wannasiri</au><au>Wongthahan, Peerapong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder</atitle><jtitle>International Food Research Journal</jtitle><date>2024-04-01</date><risdate>2024</risdate><volume>31</volume><issue>2</issue><spage>368</spage><epage>377</epage><pages>368-377</pages><issn>2231-7546</issn><issn>1985-4668</issn><eissn>2231-7546</eissn><abstract>Crickets (Gryllus bimaculatus De Geer) are considered a primary meat-alternative protein source. The insects comprise of 58 - 63% high-quality protein rich in essential amino acids. Nowadays, noodles are regularly consumed. Cricket powder-based protein noodles (PNCP) could be a choice for individuals with gluten allergies. In the present work, PNCP 0%, PNCP 15%, and PNCP 30% were assessed. PNCP 30% yielded the optimal nutritional quality in terms of moisture, ash, crude protein, crude fat, and crude fibre contents. It also contained the highest levels of 18 amino acids. Results also revealed that the noodles incorporated with cricket powder had double aspartic acid content, and increased proline content (3 - 7%) compared to control samples. Statistical analysis demonstrated a direct correlation between increased nutritional quality and the cricket powder amount added. Nevertheless, increasing cricket powder amount affected the colour of the resultant noodles. PNCP 30% yielded the darkest hue amongst the samples with an L* value of 38.21 ± 1.93%. Conversely, PNCP 0% and 15% samples yielded 56.18 ± 0.75 and 45.06 ± 1.66% L* values, respectively. Texture profile analysis also revealed the effects on the tensile strength values of enhancing the cricket powder content. Panellists scored the PNCP samples on a 9-point hedonic scale in a five-dimensional sensory evaluation. PNCP 15% recorded the ideal combination of palatability, appearance, and characteristics. Overall, the present work demonstrated that whilst utilising cricket powder as the alternative protein source in noodles is feasible, an accompanying sensory evaluation is critical to ensure that its incorporation does not compromise consumer acceptance of the final product.</abstract><cop>Selangor</cop><pub>Universiti Putra Malaysia, Faculty of Food Science & Technology</pub><doi>10.47836/ifrj.31.2.08</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Amino acid composition Amino acids Bread Carbohydrates Celiac disease Chemical composition Chemical properties Consumers Flour Food Gluten Insects Noodles Proteins Rice Tensile strength |
title | Amino acid composition and chemical properties of protein noodles incorporated with cricket (Gryllus bimaculatus De Geer) powder |
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