NDLI: Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

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Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

Content Provider	MDPI
Author	Krzysztof, Smarzyński Maria, Barbara Różańska Pawe, ł Jeżowski Miroslava, Kačániová Mariusz, Ślachciński Sarbak, Paulina Kowalczewski, Przemysław Łukasz Rybicka, Iga Polanowska, Katarzyna Fedko, Monika Kmiecik, Dominik Masewicz, Łukasz Nowicki, Marcin Lewandowicz, Jacek Piechota, Tomasz Baranowska, Hanna Maria
Copyright Year	2021
Description	The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by$ ^{1}$H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.
Starting Page	5417
e-ISSN	14203049
DOI	10.3390/molecules26175417
Journal	Molecules
Issue Number	17
Volume Number	26
Language	English
Publisher	MDPI
Publisher Date	2021-09-06
Access Restriction	Open
Subject Keyword	Molecules Acheta Domesticus Amino Acids Composition Cookies with Insects Edible Insects Fatty Acids Nutritional Value Minerals 1h Nmr Water Dynamics
Content Type	Text
Resource Type	Article

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