Comparison of technological and physicochemical properties of cricket powders of different origin

Despite the widely described high nutritional value of insects, many authors suggest significant differences in the nutrient content depending on the breeding conditions, preparation methods, or even geographical origin. To date, there is no reports on the technological and physical properties of cricket powder (CP). This article describes the properties of 3 CPs of various geographic origins. The oil-absorption, water-binding, foaming capacities and foam stability were analysed. Thermal changes by DSC, water behaviour by LF-NMR and FTIR analysis were performed as well. On the obtained results, it was found that all analysed cricket powders were characterized by a high content of protein and fat. The geographical origin did not affect oil absorption, while the differences were recorded for water-binding. No foaming properties were observed in any of CPs. Thermal analysis showed the beginning of protein degradation at temperatures above 110 degrees C. Despite the differences in the water behaviour of dry CPs, no significant changes in hydrated CPs were observed. On the basis of the obtained results, it was found that the geographic origin of cricket powder will not affect the differences in technological properties, and thus the application of CP as an additive increasing the nutritional value can be widely used.

Automated summary

This article explores the technological and physical properties of cricket powder (CP) from different geographical origins. The results show that CP has high protein and fat content, and the geographical origin does not significantly affect its technological properties. Therefore, CP can be widely used as an additive to enhance nutritional value.