Authors:
Maria Simona Chiș, Adriana Păucean*, Dreptate Flaviu, Man Simona
Volume 28, Issue 2;
Pages: 175-180; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Cricket (Acheta domesticus) flour represent a sustainable unexploited source of protein, minerals, fat, amino-acids, polysaturated fatty acid, B group vitamins, total phenols and antioxidant activity that recently drawn mainstream attention. The main goal of the present research was to valorize cricket flour into the muffins manufacturing. The results showed that insect flour addition increased muffins protein, ash, fat, total phenols and antioxidant activity, meantime, sensorial attributes such as taste, and flavor slightly decreased. Addition of 10% insect flour could be considered optimum for muffins production, reaching a final hedonic score of 8.5.
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